Category: Chocolate food


1895 was a good year for chocolate makers and consumers. Marking the beginning of the chocolate truffles history, it was the year they were invented and introduced into the world. With their thick chocolate coating and creamy centers, truffles have been a consumer favorite since their first taste over 100 years ago. Box of Chocolates

A Brief History

Chocolate truffles were invented in France by M. Dufour. Because of their similarities in shape and size, he named them after the popular French delicacy, the truffle fungus. The only problem with naming them after this plant though, is over the years many have posed the question – Are chocolate truffles mushrooms? The answer is no. Though there are many ingredients used in the making of chocolate truffles, mushrooms are not one of them. Here is a look at the three main types of truffles (American, European, and Swiss) and what their recipes call for.

American Truffle

The original American truffle recipe was credited to Joseph Schmidt in the 1980’s. Schmidt was a chocolatier in San Francisco who studied baking techniques in Europe. His chocolate truffles recipe calls for dark and milk chocolates blended together to create a rich outer coating. This coating also uses butterfat, and sometimes hardened coconut oil. The American truffle is also recognizable for its shape, often described as a half-egg.

In Canada, there is a modified version of this truffle type. It is called the Harvey truffle and uses the additional ingredients of graham cracker crumbs and peanut butter.

European Truffle

The European truffle varies from the American truffle by using main ingredients of syrup, cocoa powder, milk, fats, and most importantly, butter to make the ganache. They are not coated with any hard, chocolate exterior, but normally a powder of some sort. These truffle types are known to melt-in-your-mouth.

Swiss Truffle

With ingredients completely different from the previous two, the Swiss truffle uses ingredients that make it the one with the shortest shelf life. This recipe instructs the baker to use a blend of dairy cream and butter, which has to be brought to a boil and then further combined with melted chocolate. This combination is molded and set, eventually being finished off with cocoa powder as confection. Swiss truffles hold the shape of the original truffle.

Today, you can easily find a variety of chocolate truffles online and in stores. Although ganache is the main ingredient to use as a truffle center, chocolate truffle fillings now include, but are not limited to, cream, caramel, nougat, nuts, fruit, and liqueur. These fillings are usually found in the traditional dark chocolate truffles, though white chocolate truffles are also becoming a popular version to feast on as well.

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Cooking a chocolate souffle can be a test to your cooking skills. There are many advanced recipes floating around the web, but I made this one simple so that everyone can cook it. I am a firm believer that gourmet does not mean complex, and certainly does not mean expensive.

The one requirement for this recipe is that you must have a mixer. If you don’t have a stand-up mixer than you will need an electric hand mixer. You have to whip the egg whites so that they are at just the right consistency, the same as you would if you were making a meringue.

Chocolate Souffle

Ingredients:

  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1/4 cup flour
  • 1/4 tsp. salt
  • 1 T instant coffee
  • 1 cup milk
  • 1/2 tsp vanilla
  • 5 egg whites
  • 1/2 tsp. cream of tartar
  • 4 egg yolks

Instructions:

  1. Heat oven to 350F.
  2. In a saucean, combine 1/4 cup sugar, flour, cocoa, and salt. Over medium heat add milk and vanilla, stir constantly until mixture thickens to the consistency of melted chocolate. It will thicken up very fast once it begins to boil.
  3. In a mixer on high add egg whites and cream of tarter. Once the mixture starts to shine slowly sprinkle in the remaining 1/4 cup sugar a little bit at a time. Allow 10 – 20 seconds between adding to allow sugar to dissolve.
  4. Add egg yolks and instant coffee to the chocolate mixture and stir thoroughly to combine. Be sure the chocolate mixture has cooled off before adding egg yolks otherwise you will cook them.
  5. Continue whipping the egg white mixture until it reaches the soft peak stage as demonstrated in the photo.
  6. Transfer egg white mixture to a medium bowl, and add chocolate mixture, fold together carefully to combine.
  7. Fill up ramekins until they are about 1/4 full and bake for about 35 minutes until firm. Top with powdered sugar and serve immediately.

This recipe calls for two of the world’s most fabulous ingredients. Chocolate and cream cheese is about to create you a heavenly masterpiece. Dominic Milner is quite famous for this recipe and has made it just for you. The thought of feeding your family a dessert that is delicious, probably sits well with you. Imagine taking this dessert into a party and watching everyone’s eyes light up. When you bring a dessert to a party, which is exactly what you want them to do. Desserts should bring happiness and excitement, and that is what this Chocolate Cheese Cake recipe does for you.

Take into consideration that this dessert does not take a long to make. This is a recipe you can keep by your kitchen and start making in a flash. Most of the ingredients you probably already have in the kitchen. Unsweetened cocoa is one of those ingredients that help make your dessert flavorful. Chocolate is an important ingredient for several reasons. It helps make your cheese cake flavorful. Sometimes cheesecake can taste entirely bland if something special is not added.

This chocolate cheesecake recipe is one that you take to the grave with you. You can share with your friends and family, but it’s just so good that it’s hard to share. Cheesecake is the perfect recipe for several reasons. One of the main reasons is that this recipe is so perfect is that it tastes so wonderful. Finally, there is a dessert that does not take a long time and is also tasty. Take this recipe. Grab your best apron and start cooking the dessert that will change your life forever. There is no more going back to your old cooking ways because you have all the tools you need right before you. Enjoy this cheesecake with a cup of coffee or milk.

Chocolate Cheese Cake

Ingredients:

  • 1 1/2 Cup Light Process Cream Cheese
  • 1 Cup Sugar
  • 1 Cup 1% Low Fat Cottage Cheese
  • 1/4 Cup Plus 2 tbsp Unsweetened Cocoa
  • 1/4 Cup All Purpose Flour
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1 Egg
  • 2 tbsp Semi Sweet Chocolate
  • Mini-Morsels
  • Chocolate Curls

Method:

  1. Gather all ingredients before you begin cooking.
  2. Preheat oven to 300 degrees.
  3. Sprinkle chocolate wafer crumbs in the bottom of a 7-inch spring-form pan. Set aside.
  4. Position knife blade in food processor bowl; add cream cheese and next 6 ingredients, processing until smooth.
  5. Add egg and process just until blended. Fold in chocolate morsels.
  6. Slowly pour mixture over crumbs in pan.
  7. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set.
  8. Let it cool in pan on a wire rack. Cover and chill for at least 8 hours.
  9. Remove sides of the pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.

A fridge stocked with whole milk and eggs, and a pantry with cocoa, chocolate chips and sugar, what to do with them? Make chocolate pudding, of course! Chocolate pudding always attracts almost all the people all over the world , no matter the adults or the kids. There is an easy recipe will help you to make the delicious chocolate pudding.

Chocolate Pudding

Ingredients:

  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 Tbsp cornstarch
  • Pinch of salt
  • 2 cups whole milk
  • 1 large egg
  • 4 ounces semi-sweet chocolate chips
  • Four 6-ounce ramekins or custard cups

Method:

1 Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.

2 Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth.

3 Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.