Chocolate Truffles

Here’s how to prepare “Chocolate Truffles”

Ingredients:

* 12 Ounces Dark Chocolate
* 1/2 cup Heavy Cream
* 1/2 Stick Butter
* 5 TB Cocoa

Directions:

* Chop 9 Ounces chocolate.
* In a double boiler bring cream, butter and 9 Oz chocolate together until just melted.
* Transfer to a 9×9 pan.
* Chill truffle mixture, covered, until very firm, at least 12 hours, and up to 3 days. Using a melon baller or tablespoon measure, scoop out truffle mixture and roll into balls.
* You will have to transfer the mix back and forth to the fridge to keep it cold enough to work with. Roll balls around in cocoa powder.
* But wait! There’s more. You might notice that only half the balls are powdered. Let’s coat the rest with more chocolate! Melt 3 oz Chocolate in a double boiler Roll balls around in chocolate. Use fork for chocolate truffle ball extraction.
* Chill a bit more and enjoy! Transfer the chocolate truffles to an air proof container for storage up to 2 weeks.

Now that you have learned how to make chocolate truffles, please be sure to view the other recipes.

Frosted Moo Chocolate Shake

Here’s how to prepare “Frosted Moo Chocolate Shake”

Ingredients:

1 cup Selecta Moo Chocolate Milk
2 scoops Selecta Coffee Crumble

ice cream
2 cups crushed ice

Directions:

* In a blender, combine all ingredients.

* Blend until fairly smooth and bubbly.

* Garnish with stemmed cherry and chocolate sticks.

* Serve with fancy straw.

Chocolate Mousse

Here’s how to prepare “Chocolate Mousse”

Ingredients:

1-½ cups whipping cream
3/4 cup cocoa powder +
1 cup cream
¼ cup unsalted butter
1/3 cup strong coffee
2 pcs. eggyolks
2 eggwhites
1 cup sweetener/aspartame

rum
3/4 tbsp. unflavored gelatin melted in
2 tbsps. cold water
For the pie crust:
1-1/3 cups Japanese breadcrumbs
¼ cup sweetener/aspartame
¼ cup cocoa
1/3 cup unsalted butter, melted

Directions:

*Melt gelatin in cold water and heat to clarify.

*In chilled, small mixer bowl, beat cream at high speed until stiff peaks form.

*Add 2 teaspoons of aspartame. Refrigerate.

*Mix cocoa powder and cream with butter and coffee over low fire.

*Add the gelatin.

*Transfer the chocolate mixture to a large bowl.

*In a small bowl, mix eggs yolks and rum.

*Gradually whisk eggyolk mixture into chocolate mixture.

*Add aspartame or sweetener.

*Fold 1/3 of the whipped cream.

*In a small mixer bowl, beat eggwhites at high speed until soft peaks form.

*Slowly add the aspartame (sweetener), beating constantly until stiff but not dry peak form.

*Fold whites thoroughly into chocolate mixture.

*Pour into pie crust and chill for 6 hours before serving.

*Top with cream, chill another hour and serve.

*To prepare the pie crust:
Place rack in center of the oven and preheated to 375ºF. Butter bottom and side of a 9″-pie plate. In a medium bowl, mix crumbs, butter, cocoa and a aspartame (sweetener). With the black of a spoon, press mixture lightly and evenly on bottom and side of the pie plate. Refrigerate for 10 minutes, then bake for 5 minutes. Cool on wire rack. Refrigerate until cold before filling.