Chocolate Truffle Frosting Recipes

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SENSUOUS CHOCOLATE TRUFFLES



Sensuous Chocolate Truffles image

Provided by Sandra Lee

Categories     dessert

Time 15m

Yield about 36 truffles

Number Of Ingredients 4

1 (16-ounce) container chocolate frosting
3/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder

Steps:

  • Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.

CHOCOLATE CUPCAKES WITH WHITE TRUFFLE FROSTING



Chocolate Cupcakes with White Truffle Frosting image

Simple and simply delicious! Cake mix and ready-to-spread frosting mixed with melted chips-what could be easier?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy vanilla frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
  • In medium microwavable bowl, microwave baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.
  • If desired, tie ribbons around cupcakes for decoration. Store loosely covered.

Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 24 g, TransFat 1 g

CHOCOLATE TRUFFLE FROSTING ( AND FILLING )



Chocolate Truffle Frosting ( and Filling ) image

Here is a frosting I mostly use since ages, it is creamy, foamy, not too sweet, contains no icing sugar . There is a lot of beating involved, and once you have reached the foamy texture you have to work quickly before it gets too firm to handle . Frosting pipes perfect rosettes, truffles , frosting macaroons, fairy cakes, and if sandwiching and frosting a larger cake just double the recipe.

Provided by shirlgirl

Categories     Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

200 g dark bitter chocolate, chopped into small pieces
1 1/2 cups fresh cream
80 g butter
100 g sugar
1/4 cup water, very cold (or 1/4 cup rum or whiskey)

Steps:

  • In a medium size saucepan cook together the cream, butter and sugar over medium -low heat, and just about bring to the boil.
  • Remove from heat and stir in the chopped chocolate pieces, untill all is melted and creamy.
  • Transfer the chocolate cream into a deep glass bowl and let cool.
  • With electric beaters on high speed start beating the choc-cream before it gets too cool, beating five minutes.
  • Gradually adding (only when choc-cream is very cool ) a tablespoonfull at a time of very cold water or whisky or rum.
  • Beat till the choc-cream is getting foamy and light in color, then quickly use before it gets too firm.
  • Sieve a little cocoa powder over the frosting to give a velvety finish.

Nutrition Facts : Calories 547.2, Fat 49.1, SaturatedFat 30.8, Cholesterol 165, Sodium 148.7, Carbohydrate 27.5, Sugar 25.1, Protein 2

CHOCOLATE TRUFFLE BUTTERCREAM



Chocolate Truffle Buttercream image

This is a super easy, very decadent buttercream recipe that I developed to suit the chocoholic tastes of my family. If you are looking for a frosting with a rich chocolate flavor minus the cloyingly sweet taste of confectioners sugar--this is it! This recipe makes a very generous amount of frosting--I use the extra on fresh strawberries or icecream.

Provided by SaddleUp87

Categories     Dessert

Time 10m

Yield 1 layer cake, 20 serving(s)

Number Of Ingredients 6

1 cup butter, softened
3/4 cup heavy whipping cream
3 cups confectioners' sugar
1 tablespoon vanilla
1 cup cocoa powder
1/2 teaspoon instant espresso granules

Steps:

  • cream butter, sugar, and whipping cream with a hand mixer.
  • add cocoa, vanilla, and espresso granules and beat until smooth and light.
  • If the frosting is too dry, add more cream in small increments at a time to get desired consistency.

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