Chocolate Rum Truffle Torte Recipe 43

CHOCOLATE RUM TRUFFLES

Steps:

• break the plain chocolate into small pieces and melt in a bowl over boiling water. remove from heat and stir in the butter, rum and cream.
• leave the mixture until cool enough to handle stirring from time to time. shape into balls and chill for 1 hour
• to dip the truffles melt the plain chocolate as in step one.lower the truffles in one at a time using a dipping fork shake off surplus chocolate them place a little apart on greaseproof paper.
• leave until set them melt the white chocolate and pour into a piping bag and drizzle over the truffles one at a time.

RUM TRUFFLES

Steps:

• Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
• In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
• Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

CHOCOLATE TRUFFLE TORTE

Steps:

• Combine chocolate chips and butter in a large microwave-safe bowl on the Defrost setting for 1 minute. Stir and continue heating in microwave until completely melted, 1 to 2 minutes more.
• Fill a 12-inch baking pan with 1 inch of water and place water bath in the oven. Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch springform pan and line with buttered parchment paper. Wrap the outside of springform pan with aluminum foil.
• Set a large bowl over a pot of simmering water over medium-low heat; cook and stir eggs in the large bowl just until warm to the touch. Remove from heat and beat using an electric mixer until triple the volume and soft peaks form, about 5 minutes.
• Fold 1/2 of the eggs into chocolate mixture using a rubber spatula until almost incorporated. Fold in the remaining eggs just until blended. Pour mixture into the prepared springform pan. Place springform pan in the water bath in the oven.
• Bake in the preheated oven for 5 minutes. Cover pan loosely with aluminum foil and bake 10 minutes more. Cool on a wire rack for 45 minutes. Cover with plastic wrap and refrigerate, 3 hours to overnight.

TRUFFLE TORTE

Steps:

• Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper., In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a small bowl, mix pecans and flour., In a large bowl, beat eggs until frothy; gradually add sugar, beating 4-5 minutes or until mixture triples in volume. Gradually beat in chocolate mixture and vanilla. Fold in pecan mixture. Transfer to prepared pan., Bake 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack 15 minutes. Run a knife around sides of pan; remove rim from pan. Invert cake onto a wire rack; carefully remove pan bottom and parchment. Cool completely., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in butter. Refrigerate until mixture thickens slightly, about 15 minutes., Place cake on a serving plate. Pour ganache over cake and quickly spread to edges., Fill a food-safe plastic bag with melted white chocolate; cut a small hole in one corner of bag. Pipe thin horizontal lines 1 in. apart over ganache. Use a sharp knife to draw right angles across the piped lines. Refrigerate until set, about 30 minutes.

DECADENT CHOCOLATE TRUFFLE TORTE

Steps:

• Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
• Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
• Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
• Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
• Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
• Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

CHOCOLATE-RUM TRUFFLE TORTE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Butter bottom and sides of 9-inch springform pan. Line outside of pan with heavy-duty foil. Combine sugar and hot water in small bowl until sugar dissolves. Stir in espresso powder. Melt 1 pound chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove bowl from heat; stir until melted and smooth. Stir in espresso mixture. Let cool until slightly warm, not hot. Whisk in eggs one at a time, just until blended. Whisk in 1 tablespoon rum. Pour into springform pan. Place in large shallow roasting or broiler pan; add enough hot tap water to roasting pan to come 1 inch up sides of springform pan. Bake 45 to 55 minutes or until cake is set and center does not move when pan is tapped. Remove pan from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Run thin knife around edge of pan before releasing sides. Meanwhile, heat cream in small saucepan over medium heat until small bubbles form around edge. Add 6 ounces chocolate; remove from heat. Let stand 2 to 3 minutes or until chocolate is almost melted; whisk until smooth. Stir in 1 tablespoon rum. Refrigerate 30 minutes or until frosting is of spreadable consistency, stirring occasionally. Spread frosting over top of cake, swirling to decorate. Refrigerate until frosting is set. (Torte can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

THE FAMOUS CHOCOLATE TRUFFLE TORTE

Steps:

• Start off by sprinkling the crushed biscuits all over the base of the tin. Next break the chocolate into sections and put them in a heat proof bowl together with the liquid glucose and the rum. Sit over a saucepan containing 5cm of barely simmering water, without the bowl touching the water - it will take 5-10 minutes to become melted, smooth and glossy. Stir, then take off the heat and leave the mixture to cool for 5 minutes or so, until it feels just warm. Now, in a separate bowl, beat the cream to the floppy stage. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin. Tap the tin gently to even the mixture out, cover with clingfilm and chill overnight. Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate (don' t be nervous about this - it's very well behaved). To serve, dust the surface with sifted cocoa powder and a few amaretti biscuits and, if you like, mark the top into serving sections . Have some chilled pouring cream to go with it; if you have any, a couple of tablespoons of amaretti liqueur will make a wonderful addition to the cream. NOTE: The torte does freeze well, but since you can also make it a couple of days in advance, this doesn't really seem necessary.

CHOCOLATE RUM TRUFFLE CAKE

Steps:

• To make the bisquit decor: Preheat the oven at 400 F. Line a 13-by-17-inch sided baking pan with parchment paper or waxed paper. Combine the egg yolks, egg, and 1 cup sugar in the bowl of an electric mixer. Beat at high speed until mixture is pale in color and thick, about 10 minutes. Add the extract. Fold the flour into the egg mixture. In a large bowl, beat the egg whites with the 2 tablespoons sugar until stiff, glossy peaks form. Remove one-third of the batter to a separate bowl and fold the cocoa into it. Refrigerate the remaining batter. Place the chocolate batter in a pastry bag fitted with a plain tip and pipe diagonal stripes onto the prepared pan. The stripes should be 1/2 to 3/4 inches thick and spaced 1 inch apart. Place in the freezer until firm to the touch. Carefully spread the reserved batter over the chocolate. Smooth lightly, so the darker lines are not disturbed. Place in the oven and bake until golden, about 10 minutes. Let cool slightly, then remove from the pan. Trim the edges to square them off, then cut into 1-inch-wide lengthwise strips. Set aside. To make the genoise: Preheat the oven to 350 F. Butter an 8-inch round cake pan and line it with parchment paper or waxed paper. Combine the eggs and sugar in the bowl of an electric mixer. Whisk together over simmering water until warm to the touch. Remove and beat with the machine until the mixture cools, about 10 minutes. The mixture will double in volume. Sift together the flour and baking powder. Gently fold the dry ingredients into the egg mixture, then add the vanilla. Fold the butter into the batter and pour into the prepared pan. Bake for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for a few minutes, then remove from the pan. Let the cake cook completely. Using a sharp serrated knife, cut the browned outside surface from the top, bottom, and sides of the cake. Carefully split the cake horizontally into 3 layers. Set aside. To make the chocolate Bavarian cream: In the top of a double boiler over simmering water, melt the chocolate. Place the water in a cup and sprinkle the gelatin over. Let sit for 2 minutes. In a small saucepan, combine the creme anglaise and gelatin mixture and heat over low heat until the gelatin dissolves. Stir the creme anglaise mixture into the melted chocolate. Let cool to lukewarm. In a deep bowl, whip the cream until stiff peaks form, then fold it into the chocolate. Let sit until ready to use. To make the ganache: In the top of a double boiler over simmering water, melt the chocolate. In a small saucepan, bring the cream to a boil over medium heat. Stir the warm cream into the chocolate, being careful not to beat air into the mixture. Reserve 1 cup for the top for the torte and keep warm. Refrigerate the remaining ganache. To make the chocolate-rum truffles: In the top of a double boiler over simmering water, melt 9 ounces of the chocolate. In a small saucepan, combine the cream, butter, and sugar and heat over low heat until the butter and sugar are melted. Pour the cream mixture into the chocolate and stir until mixed. Let cool slightly, then stir in the rum. Refrigerate until firm. Line a baking sheet with waxed paper. In the top of a double boiler over simmering water, melt the remaining 6 ounces of chocolate. Place the cocoa in a pie tin. Roll the chilled truffle mixture into 1-inch balls and place them on the prepared baking sheet. You will have 24 to 30 truffles. Refrigerate again for a few minutes. Dip each ball into the melted chocolate to coat, then drop the ball into the cocoa and coat it by shaking the container. Transfer to the prepared baking sheet and repeat until all balls are coated. Refrigerate until needed. To prepare the mocha butter cream: In a small saucepan, combine the water and sugar and cook over medium heat until the syrup is light golden and registers 242 F on a candy thermometer or reaches the soft ball stage: a small amount dropped into cold water forms a soft and pliable ball. Let cool slightly. Place the egg yolks in the bowl of an electric mixer and begin to beat at high speed. Gradually add the sugar syrup and continue to beat until the mixture cools. Gradually add the butter, beating after each addition and stopping occasionally to scrape down the sides of the bowl. Add the coffee extract or espresso. To assemble the cake: Line a baking sheet with parchment paper or waxed paper. Place an 8-inch stainless steel ring that is 3 inches deep or so on the prepared pan. Place 1 layer of the genoise in the bottom of the ring. Line the sides of the ring with the bisquit decor, placing it in the ring with the chocolate-striped side facing the sides. Be sure to press the sections together tightly. Brush the sides and bottom generously with the rum syrup. Whip the chilled ganache in an electric mixer until creamy, then place it in a pastry bag fitted with a plain tip. Spread a layer of chocolate Bavarian cream over the genoise. Pipe a layer of the ganache on top of the cream. Add a second layer of genoise and gently press it down to bond. Brush the genoise with rum syrup, then repeat the layers of chocolate Bavarian cream and ganache. Place the last layer of genoise on top and again press down gently. Brush the top with rum syrup and place the cake in the freezer until firm. Remove the cake from the freezer and wrap a hot towel around the ring for a few seconds to help unmold it. Invert the cake onto the center of a cardboard cake round (preferably gold). Remove the ring. Spread a thin layer of buttercream over the top to seal the porous pastry. Smooth with a wet knife, removing excess. Chill again until the buttercream is firm. In a small heavy pan, warm the jam over low heat. Push the jam through a fine-meshed sieve with the back of a large spoon. Using a pastry brush, coat the sides of the torte with the apricot glaze to seal the sponge. This will retain moisture and give a beautiful sheen. Remove any excess glaze from around the edge of the torte. The reserve unrefrigerated ganache should now be warm enough to spread, but not so warm that it will melt the buttercream. Ladle the ganache onto the center of the top of the cake and smooth it outward without going over the edge onto the sides. It should just cover the top. Wipe off any drips from the sides. While the ganache is still warm, space 10 truffles around the outer edge of the top. Refrigerate again. To serve: Use a warmed knife to cut the cake. Be sure to clean off the knife after each cut to assure attractive servings. Place 1 wedge on each dessert plate. Ladle 2 tablespoons of creme anglaise alongside each portion.Dot the cream in 5 or 6 places with the raspberry sauce and use the point of a knife to pull downwards through each dot, making hearts. Brush the strawberries with some of the apricot glaze and garnish the plates with the strawberries and raspberries.

CHOCOLATE RUM TRUFFLES

Steps:

• Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth. , Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm., Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator.

TRUFFLE TORTE

Steps:

• Line a 23 cm cake tin, lined with silicone paper. Brush the sides and base lightly with groundnut oil.
• Sprinkle the crushed biscuits all over the base of the tin.
• Next break the chocolate into sections and put it in a heat proof bowl, with the liquid glucose and the rum. Fit the bowl over a pan of barely simmering water, then leave it until the chocolate has melted and become smooth. Stir, then take off the heat and leave the mixture to cool for five minutes or so until it feels just warm.
• In a separate bowl, beat the cream until only very slightly thickened.
• Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin.
• Tap the tin gently to even the mixture out, cover with clingfilm and chill overnight.
• Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate.
• To serve, dust the surface with sifted cocoa powder and, if you like, mark the top into serving sections. Serve with cream. If you like, add a couple of tablespoons of amaretti liqueur to the cream.

CHOCOLATE OBLIVION TRUFFLE TORTE

Steps:

• Butter the inside of the Springform Pan. Place a round of parchment paper the size of the pan bottom into the pan, and butter the parchment. Double Wrap the buttered pan in foil, making sure it is watertight, and place it inside a larger pan, such as a roasting pan, or a larger round pan if you happen to have one.
• Chop the chocolate into small pieces, and the butter into tablespoon-sized chunks.
• Preheat oven to 425F or 400F for Convection.
• Heat water in a large (4 qt.) saucepan to simmer on the stove. Place the butter and chocolate into the pan and let them melt. Stir occasionally. This can also be accomplished in a large bowl in the microwave, stirring every 20 seconds until melted. Stir until combined. Set aside.
• Crack the eggs into the large bowl of a stand mixer, or another large bowl if using a hand mixer. Set the bowl over the simmering water you used for the chocolate, whisking constantly until it is just warm to the touch if using a stand mixer. (Hand Mixer directions: Beat eggs over the simmering water until hot to touch.)
• If you are using a stand mixer, immediately place the bowl of warm eggs onto the stand mixer. Using the whisk attachment, whisk the eggs at Medium-High speed until very light colored and "billowy" - it should look like softly whipped cream. This takes about 5 minutes. (Hand Mixer directions: Beat hot eggs 5 minutes or longer if they are not completely cooled after 5 minutes.)
• Gently fold half of the egg mixture into the chocolate mixture using a wire whisk or rubber (or silicone) spatula, until few streaks remain. Then using a rubber (or silicone) spatula, gently fold in the remaining eggs, making sure the heavier chocolate mixture is evenly incorporated and just one or two streaks remain.
• Pour into prepared pan, which is in the larger (or roasting) pan, and place the roasting pan into the preheated oven.
• Pour 1 inch of HOT (from your faucet) water into the larger or roasting pan. After 5 minutes, loosely cover with a section of buttered foil. Bake 10 minutes longer. (If using a 9" Springform, check for doneness after 8 minutes.) You want it to still wobble when you move the pan.
• Remove from the oven, and carefully take the Springform pan out of the hot water bath. Unwrap it from the foil and set on a wire rack to cool 45 minutes. After 45 minutes, wrap tightly in plastic wrap and refrigerate at least 3 hours before removing from pan.
• When ready to remove the cake from the pan, have ready: 1) Your desired serving plate, and 2) a buttered plastic wrap-covered flat bottom from a tart pan or other flat plate.
• Using warm towels, (or a hair dryer), gently warm the sides of the springform. Run a knife around the edge between the cake and the side of the pan. Gently loosen the pan sides, then invert onto the buttered flat dish. Then invert again onto your serving plate.
• Serve with whipped cream, raspberries or whatever you desire. I served mine with whipped cream and Ina Garten's Raspberry Sauce.

EASY CHOCOLATE RUM TRUFFLES

Steps:

• With a handheld or stand mixer fitted with a whisk or paddle attachment beat butter on medium speed until soft for about 2-3 minutes. Add the melted chocolate and mix until creamy for about 1 minute. Add the rum and mix on low speed until well combined and smooth.
• Cool for about 5-10 minutes in the freezer or until firm enough to scoop with an ice cream scoop. You don't want them to get too hard either. The time they need to firm up will depend on how warm the chocolate was when you add it and which chocolate you used.
• Roll the truffles quickly into balls. Don't roll for too long or the truffles will begin to melt in your hands. Cool for about 1 hour in the fridge, or 10-15 minutes in the freezer if you want to speed up the process.
• Dip the truffles in melted chocolate and let dry in the fridge for about 10-15 minutes. Dust with or roll in cocoa before serving. Store leftovers in the refrigerator for up to 2 weeks.

CHOCOLATE MERINGUE TRUFFLE CAKE

Steps:

• Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF. Line a 20cm / 8 inch springform tin with baking parchment and oil the sides with some flavourless oil; almond would be good. Whisk the egg white until foamy peaks form and then whisk in the sugar a little at a time to make a thick, glossy mixture. Sieve over the cocoa and sprinkle with the vinegar, and whisk again to combine everything. Spread as evenly as you can over the bottom of the prepared cake tin and then put in the oven to bake for 15-20 minutes. Leave to cool while you make the truffle filling. Melt the chocolate with the rum and syrup in a bowl over a pan of barely simmering water. Remove the bowl from the saucepan and let it sit off the heat for 5 minutes or so. Whisk the cream until it thickens slightly - it should be slightly aerated and have the consistency of thick pouring custard, no thicker. Pour into the chocolate mixture, beating gently until everything is amalgamated. Pour into the meringue-bottomed tin and cover the springform with clingfilm, and put in the fridge for a night or day, or for up to two days. A short time before you are ready to serve the cake, take it out of the fridge and let it lose its chill. It will be easier to spring open if the chocolate truffle filling has become less fridge cold, although you don't want soft room temperature chocolate. Spring the cake free, then transfer to a plate without removing the base unless you think you can with ease (and have one of those big round spatulas). Smooth the sides with a spatula if you want a smarter look, and push the cocoa through a sieve to dust the top of the cake.

CHOCOLATE RUM TRUFFLES

Steps:

• Place 16 ounces of chocolate in a large glass bowl.
• Heat the cream in a saucepan to 90 to 110℉. Pour the hot cream over the chocolate. Let it sit for a few minutes, begin to whisk.
• Whisk until the chocolate is melted and shiny. (If chocolate doesn't melt completely it can be microwaved for 30 seconds at a time or placed over a double boiler until melted.)
• Add the rum (or another optional flavoring) and stir until everything is well-combined.
• Pour the chocolate onto 9" x 13" baking pan. (Can be lined with parchment or plastic wrap.) Refrigerate for about 60 minutes, until the mixture is thick and "scoopable."
• When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lined with parchment paper. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft.
• Cover the truffles with plastic wrap and freeze the rolled balls for about 60 minutes, until they are firm and very cold.
• Heat the 23 ounces of chocolate over a double boiler until melted and smooth. See notes for microwave directions.
• Remove frozen chocolate centers from the freezer. Drop into melted chocolate one by one. Make sure each one is evenly coated.
• Using a fork or chocolate dipping tool, remove and place on parchment paper. Cool completely.
• Optional: as you make them, sprinkle each truffle with the decoration of your choice. (chopped nuts, toffee, jimmies, sprinkles, or gold dust)