How To make Chocolate Sin Raspberry Truffle Brownies
brOWNIES: 1 1/2 c Semisweet chocolate chips
1/2 c Margarine
3/4 c Brown sugar
2 lg Eggs
1 t Instant coffee -- crystals
2 tb Water
1/2 ts Baking powder
3/4 c All-purpose flour
RASPBERRY trUFFLE FILLING: 1 c Semisweet chocolate chips
1/4 ts Instant coffee
crystals
1 pk Cream cheese :
8 oz
1/4 c Powdered sugar
1/3 c Seedless red raspberry
Preserves GLAZE: 1/4 c Semisweet chocolate chips
1 t Shortening
Brownies: In saucepan over low heat, melt morsels and margarine; cool slightly. In large mixing bowl, beat sugar and eggs. Add chocolate mixture and coffee dissolved in water. Mix well. Stir in baking powder and flour; blend well. Spread in greased 9x9 pan. Bake at 350^ for 30-35 minutes or until toothpick tests clean. Raspberry Truffle Filling: Melt chocolate with coffee in pan over low heat. Set aside. In small mixing bowl, beat softened cream cheese until fluffy; add powdered sugar and preserves. Beat until fluffy. Beat in melted chocolate mixture until well blended. Spread over cooled browned layer. Glaze: In small saucepan over low heat, melt chocolate and shortening. Drizzle over truffle layer. Chill 1-2 hours. Cut into bars. Recipe By : The Marlborough Meetinhouse Cookbook
How To make Chocolate Sin Raspberry Truffle Brownies's Videos
BEST Brownie Bites with Truffle Ganache Kisses! So fudgy and delicious! Brownie Recipe
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INGREDIENTS: Makes 64 Mini Brownie Bites
BROWNIE BITES:
300g Dark Compound OR Cooking Chocolate
200g Unsalted Butter
200g Plain Flour
50g Cocoa Powder
1/2 Teaspoon Baking Powder
300g Brown Sugar
4 Large Eggs
1 Teaspoon Vanilla
TRUFFLE GANACHE KISSES:
(You may need two batches depending on the size of your kisses!)
200g Dark or Milk Chocolate - Use a chocolate you enjoy eating
100g Cream - any cream
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ROLO Brownie Truffles Recipe
Turn ordinary brownies into elegant truffles the whole family will love. You'll need prepared brownies, HERSHEY'S Baking Chips, shortening and ROLO Chewy Caramels in Milk Chocolate.
Line two cookie sheets with waxed paper. Cut the edges off your brownies, then knead to form 36 balls. Press a ROLO Chewy Caramel in Milk Chocolate into each ball. Melt baking chips and shortening in the microwave ... then dip! For a sweet touch, garnish with sprinkles, nonpareils or chopped nuts.
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No-Bake Chocolate Raspberry Protein Truffles
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Amazing Homemade Brownie Chocolate Cubes for Valentine's Day
[ingredients]
::: Brownies ::: 20 cm X 20 cm pan
115 g (1/2 cup) unsalted butter
10 g(1 Tbsp) vegetable oil
200 g (1 cup) granulated sugar
2 eggs
1 tsp Vanilla Extract
60 g (1/2 cup) all purpose flour
50 g (1/2 cup)Cocoa powder
1/4 tsp salt (optional, I skipped)
::: Filling :::
Use your favorite filling, such as peanut butter, caramel sauce, raspberry jam or walnuts.
::: Chocolate coating :::
300 g ~ 350 g (10 oz ~12 oz) dark couverture chocolate
:::: Garnish ::::
Shredded coconut, chopped nuts, dried berries, various sprinkles, sugar flowers, melted chocolate etc.
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Professional Baker Teaches You How To Make CHOCOLATE FUDGE!
Chocolate Truffle Fudge is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 8-inch (20 cm) square pan
Cuts into 25-36 portions
Ingredients
8 oz (240 g) semisweet chocolate, chopped
¾ cup (175 g) unsalted butter, cut into pieces
½ cup (100 g) granulated sugar
2 Tbsp (30 mL) water
1 Tbsp (15 mL) corn syrup
½ cup (125 mL) sweetened condensed milk
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt
icing sugar, for coating
Directions
1. Grease an 8-inch (20 cm) square pan and line the bottom and sides with parchment paper.
2. Melt the chocolate and butter in a metal bowl placed over a pot with an inch (2.5 cm) of barely simmering water, stirring until melted. Remove from the heat and set aside.
3. Place the sugar, water and corn syrup in a small saucepot and bring to a full boil over high heat. Immediately remove from the heat and whisk into the condensed milk (make sure the condensed milk is in a heatproof bowl). Whisk in the chocolate, vanilla and salt and let sit for 5 minutes without stirring. Stir the fudge vigorously by hand with a spatula or wooden spoon for a few seconds, then pour into the prepared pan and chill for 2 hours (the fudge slices best when chilled.)
4. Turn the fudge out onto a cutting board and cut into squares. Roll these in icing sugar to coat on all sides and place the fudge portions into mini paper cups if you wish.
Once cut, the fudge can be stored in an airtight container at room temperature.
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White Chocolate Truffles Recipe | How to Make White Chocolate Truffles
Another quick and easy no-bake dessert. This time white chocolate and coconut truffles. These white chocolate truffles recipe is really easy to make and toy need only few basic ingredients.
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Makes about 14-15 truffles
Ingredients:
80z (225g) White chocolate
1/4 cup (60ml) Heavy cream
1/2 teaspoon Vanilla extract
1½ tablespoon (23g) Butter
1/3 cup (33g) unsweetened shredded/desiccated coconut + 1/4 (25g) for coating
pinch salt
Directions:
1. Chop white chocolate and place in a heatproof bowl, add heavy cream and butter.
2. Set the bowl over a pot with simmering water (double boiler) and let the chocolate and butter melt completely. remove from heat.
3. Add vanilla extract and desiccated coconut, stir well.
4. Place the bowl in the fridge for 2 hours until the mixture firm enough to roll into balls.
5. Shape the mixture into small balls and roll in desiccated/shredded coconut.