Chocolate Truffle Mini Cakes Recipes

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CHOCOLATE TRUFFLES



Chocolate Truffles image

Indulgent, melt-in-your mouth chocolate truffles don't just come from a box or the candy shop-they're even better when they come from your own kitchen! Homemade chocolate truffles are an economical way to make a gift-worthy treat, but they also allow you to customize and give something that's made with love. And once you learn how to make chocolate truffles, you'll always have a great solution for party-ready sweets. Set these little beauties out at a gathering, and watch them fly off the platter!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 26

Number Of Ingredients 6

6 ounces semisweet baking chocolate or white chocolate baking bars, chopped
2 tablespoons butter
1/4 cup heavy whipping cream
1 cup semisweet chocolate chips or white vanilla baking chips
1 tablespoon shortening
Finely chopped nuts or candy decorations, if desired

Steps:

  • Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
  • Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
  • In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
  • Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 10 mg, Sugar 6 g, TransFat 0 g

CHOCOLATE TRUFFLE CAKES



Chocolate Truffle Cakes image

For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes 6 individual cakes

Number Of Ingredients 6

5 tablespoons unsalted butter, plus more for muffin tin
1 tablespoon all-purpose flour, plus more for dusting
14 ounces semisweet chocolate, chopped
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt

Steps:

  • Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
  • Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
  • Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

Steps:

  • In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.

RICH & MOUTHWATERING MINI CHOCOLATE TRUFFLE CAKES



Rich & Mouthwatering Mini Chocolate Truffle Cakes image

Easy and incredibly rich, this recipe for mini chocolate truffle cakes is a cross between a truffle and a brownie and is always a crowd pleaser!

Provided by Jami Boys

Categories     Dessert

Time 25m

Number Of Ingredients 9

5 tablespoons butter (plus extra for greasing)
cocoa powder for dusting muffin tins
10 ounces semisweet chocolate*
4 ounces bittersweet chocolate*
3 tablespoons sugar
2 eggs
1 tablespoon whole wheat pastry flour**
1/2 teaspoon instant espresso powder***
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 degrees. Use a pastry brush to grease 24 mini-sized muffin cups with softened butter. Dust with cocoa powder and tap out excess.
  • Melt both chocolates, butter and 1 tablespoon of the sugar for 1 minute in the microwave and then whisk until smooth (or heat over a pot of simmering water). Let stand until it cools and thickens slightly, about 5 minutes.
  • Add eggs, remaining 2 tablespoons of sugar, the flour and espresso powder to the bowl of a food processor and process for about 2 minutes. Add chocolate mixture in four additions, pulsing after each until combined (it is a thick batter).
  • Use a small cookie scoop (a scant tablespoon) to add dough into prepared muffin cups, leveling the tops with the back as needed.
  • Bake for 10 minutes. Cool in pans 5 minutes before turning out onto cooling racks to cool completely.

Nutrition Facts : ServingSize 1 g, Calories 128.78 kcal, Sugar 7.58 g, Sodium 76.16 mg, Fat 9.06 g, SaturatedFat 5.26 g, Carbohydrate 10.42 g, Fiber 1.35 g, Protein 1.54 g, Cholesterol 20.9 mg

TRUFFLE CHOCOLATE CUPCAKES



Truffle Chocolate Cupcakes image

I love food served with an unexpected twist, like these cupcakes with a creamy chocolate truffle center. My kids love to "help" make them, but I have to be sure to have enough truffles saved to actually fill the cupcakes! -Amanda Noll, Spanaway, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups semisweet chocolate chips
1/2 cup plus 2 tablespoons sweetened condensed milk
1 teaspoon butter
2 teaspoons vanilla extract
CUPCAKES:
1 package devil's food cake mix (regular size)
4 large eggs
1 cup sour cream
3/4 cup canola oil
1/2 cup water
2 teaspoons vanilla extract
1 cup heavy whipping cream, whipped, optional

Steps:

  • For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

Nutrition Facts : Calories 275 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

INDIVIDUAL CHOCOLATE TRUFFLE CAKES



Individual Chocolate Truffle Cakes image

Make and share this Individual Chocolate Truffle Cakes recipe from Food.com.

Provided by 2Bleu

Categories     Dessert

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14

4 ounces semisweet chocolate morsels
3 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons Amaretto (or Grand Marnier or Raspberry liqueur)
8 fresh raspberries, perfect
5 ounces bittersweet chocolate chips
10 tablespoons unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons all-purpose flour
1 teaspoon all-purpose flour
whipped cream (optional)
ice cream (optional)

Steps:

  • TRUFFLES: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
  • When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
  • Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray.
  • Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
  • CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper. Set aside.
  • In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
  • Meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
  • On low speed, add in the chocolate mixture just until combined. Remove the bowl and fold in the flour, using a rubber spatula.
  • Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
  • Arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
  • Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.

GLUTEN-FREE CHOCOLATE TRUFFLE CAKES



Gluten-Free Chocolate Truffle Cakes image

Red Hot Holiday Trends - These indulgent mini cakes are inspired by our favorite holiday treat--chocolate truffles. They're filled and topped with ganache and sprinkled with crystallized ginger, pistachio nuts and cacao nibs. Wrap up these tiny treats for the perfect gluten free gift.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 46

Number Of Ingredients 11

1 1/2 cups semisweet or bittersweet chocolate chips
3/4 cup whipping cream
1 box Betty Crocker™ Gluten Free devil's food cake mix
Water, butter and eggs called for on cake mix box
Roasted cacao nibs
Chopped dark chocolate
Crystallized ginger
Dried sweetened cranberries
Chopped pistachio nuts
Shredded coconut, toasted
Sliced almonds, toasted

Steps:

  • In medium glass bowl, place chocolate chips. In 2-cup glass liquid measuring cup, microwave cream uncovered on High 1 1/2 minutes, or until hot. Pour cream over chocolate chips; let stand 5 minutes. Stir until smooth. Refrigerate about 40 minutes, stirring every 10 minutes, until thick.
  • Heat oven to 350°F. Spray 46 mini muffin cups with cooking spray.
  • Make cake batter as directed on box. Fill cups three-fourths full (about 1 1/2 measuring tablespoonfuls each).
  • Bake 11 to 14 minutes or until top springs back when lightly touched. Cool 5 minutes. Carefully remove from pan to cooling rack; cool completely, about 20 minutes.
  • If necessary, heat chocolate mixture in microwave on Medium (50%) 20 seconds, stirring every 10 seconds until smooth and piping consistency. Place 1/2 cup chocolate mixture in decorating bag fitted with round tip with 1/8-inch opening. Insert tip into top center of 1 cake, about halfway down into cake. Gently squeeze decorating bag, pulling upward until cake swells slightly and filling comes to top. Repeat with remaining cakes.
  • Place remaining chocolate mixture in small microwavable bowl. Microwave uncovered on High about 30 seconds or just until soft enough to spoon over and glaze cakes. Stir until smooth. Spoon warm chocolate mixture over each cake. Top with garnishes, and store loosely covered in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Truffle Cake, Sodium 75 mg, Sugar 7 g, TransFat 0 g

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