Best 3 Chocolate Peppermint Truffle Recipes
Welcome to the world of culinary artistry, where we embark on a delectable journey to discover the ultimate recipe for "Chocolate Peppermint Truffle." This exquisite confection, a symphony of flavors and textures, tantalizes the senses with its rich chocolate ganache and refreshing peppermint essence. As we delve into the realm of chocolate peppermint truffles, we will unveil the secrets to crafting this delectable treat, ensuring an unforgettable experience for your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE PEPPERMINT TRUFFLE TART
Chocolate Peppermint Truffle Tart
Provided by Stevia In The Raw Bakers Bag
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Lightly grease a 9" round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
- In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag to a boil whisking constantly until Sugar In The Raw® and Stevia In The Raw® Bakers Bag are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
- In a large bowl beat cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
- Slice tart and top with whipped cream and dust with cocoa powder.
FUDGY PEPPERMINT TRUFFLE CHOCOLATE CAKE
Slice into this peppermint-sprinkled cake, made easy with a packaged devil's food mix, to reveal a melted chocolate filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium microwavable bowl, microwave filling ingredients uncovered on High 30 to 40 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Set aside.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly.
- Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
- In medium bowl, beat powdered sugar, cream cheese and 1 tablespoon of the milk with whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store loosely covered in refrigerator.
Nutrition Facts : Calories 580, Carbohydrate 74 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 55 g, TransFat 1/2 g
CHOCOLATE PEPPERMINT TRUFFLE
Dark and decadent with a hint of peppermint, this truffle tart is made with Stevia In The Raw®, so there's less sugar and calories!
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9-inch round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw and Stevia In The Raw until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
- In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw, and Stevia In The Raw to a boil whisking constantly until Sugar In The Raw® and Stevia In The Raw® are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
- In a large bowl beat cream, Sugar In The Raw®, and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
- Slice tart and top with whipped cream and dust with cocoa powder.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 43.5 g, Cholesterol 73.4 mg, Fat 40.1 g, Fiber 5.4 g, Protein 5.8 g, SaturatedFat 24 g, Sodium 211.4 mg, Sugar 22.8 g
Tips for Making Chocolate Peppermint Truffles:
- Use high-quality dark chocolate with a cocoa content of at least 70% for the best flavor. - Make sure the heavy cream is cold before whipping it, as this will help it hold its shape better. - To get the perfect truffle texture, chill the mixture for at least 4 hours before rolling it into balls. - Use a melon baller or small spoon to scoop the truffle mixture for even-sized truffles. - Roll the truffles in cocoa powder, crushed peppermint candies, or chopped nuts for a variety of flavors and textures. - Store the truffles in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.Conclusion:
Chocolate peppermint truffles are a delicious and elegant treat that are perfect for any occasion. With their rich chocolate flavor, refreshing peppermint filling, and variety of toppings, these truffles are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give chocolate peppermint truffles a try – you won't be disappointed!
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