Double Chocolate Truffle Dessert Recipes

DOUBLE CHOCOLATE TRUFFLES

Steps:

• In a microwave-safe bowl, melt the semisweet chocolate chips and butter with cream; stir until smooth. Add vanilla; cool. Refrigerate until almost solid but still workable, about 1 hour. , Shape into 1/2-in. balls. In a microwave, melt white chips and 1 tablespoon shortening; stir until smooth. Dip half of the balls in white chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , Microwave milk chocolate chips and remaining shortening; stir until smooth. Dip remaining balls in milk chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , If desired, drizzle truffles with melted chocolate of opposite color. Store in an airtight container.

AMAZING DOUBLE CHOCOLATE TRUFFLES

Steps:

• Melt baking chocolate in a heavy saucepan over low heat, stirring constantly.
• Remove from heat.
• Add butter and cream and stir until smooth.
• Refrigerate for 1 hour.
• Roll mixture into one inch balls.
• Place on an aluminum foil baking sheet and freeze for 4 hours.
• Melt white chocolate and shortening over low heat, stirring until smooth.
• Dip frozen truffles into white chocolate and return to baking sheet.
• Roll in sprinkles or nuts, if desired.
• Refrigerate for 10-15 minutes for coating to set.
• Store in an airtight container.

DOUBLE CHOCOLATE MOCHA TRIFLE

Steps:

• Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
• In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
• In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

PAMPERED CHEF DOUBLE CHOCOLATE MOCHA TRIFLE

Steps:

• Prepare/Bake brownies according to cake-like directions.
• Cool completely.
• In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
• Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
• Fold in whipped topping.
• Cut brownies into 1 inch cubes.
• Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
• Repeat layers 2 more times.
• Chill 30 minutes before serving.

IRISH CREAM DOUBLE CHOCOLATE TRUFFLE FUDGE

Steps:

• To make: Melt the chocolates together, stirring until smooth; remove from burner.
• Blend in the 2 tbsp butter then Irish cream, beating until smooth.
• When fudge is even, spread over and chill.
• Spray a 8-inch square pan with cooking spray, setting aside for now.
• In a saucepan, melt the chocolate and butter until soft the smooth.
• You do NOT want to over-heat!
• Stir mixture.
• Combine the chocolate mixture with the sugar and cream.
• Continue stirring until mixture is smooth.
• Pour mixture into pan.
• Smooth the top of fudge by laying piece of plastic wrap, pressing carefully and evenly.
• Prepare the topping as noted above.
• Evenly spread topping over fudge and chill for a few hours before cutting.