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.

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.

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.