Chocolate Banana Nut Dessert

Here is a plated dessert featuring more components I was trying out for upcoming competitions. I must use dark and white chocolate, at least one fruit, and at least one nut. The plate must also feature a sauce and a garnish. Here are the components:

• Dark Chocolate Cake Base
• Brown Butter Dark Chocolate Pave
• Raspberry Banana White Chocolate Ganache
• Peanut Tuile Spiral and Cup
• Banana with Nougatine
• Dark Chocolate Peanut Truffle
• Cinnamon Banana White Chocolate Emulsion

Vegan Dark Chocolate Truffles

Vegan Dark Chocolate Truffles
100 grams dark chocolate, chopped or in pieces
1/2 cup liquid coconut oil
1/2 cup corn syrup
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
icing sugar, sifted

Place all ingredients in a microwaveable bowl and heat until the chocolate is melted, stopping and stirring frequently until mixture is smooth. As you continue to mix, the coconut oil will cause the mixture to firm up a bit. Place the bowl in the freezer and leave to chill for a few hours until firm enough to roll.
Roll into small balls, then roll balls in sifted icing sugar. Chill to set.

This is a super-easy chocolate truffle recipe that is super delicious. They are not sickly sweet nor rich, but equally delicious; proving you don't need butter nor cream to make good-quality chocolate truffles. You could always use a different type of chocolate (less percentage of cocoa), add slightly more corn syrup or cocoa, or vary the vanilla flavoring with something else or add spice to change up the truffles. As well, you could stir in small pieces of dried fruit or chopped nuts into the mixture, or place a whole nut or candied cherry in the center of the truffles.

Emerald Mint Truffles

These are secretly healthy truffles – but you won’t even notice. Mint is the prevalent flavor in the truffles, and chocolate in the coating. Most people assume the green color is due to the mint, but these truffles have no food dye in them, they get their color and creamy texture from avocado. Coconut oil and maple syrup are both better-for-you alternatives than butter and refined sugars, but they don’t impart strong flavors of coconut or maple here.

Emerald Mint Truffles

TRUFFLES

¼ cup avocado, well mashed or puréed until smooth

3 Tablespoons coconut oil

2 Tablespoons maple syrup

¼ teaspoon mint (peppermint) extract

CHOCOLATE COATING

2 Tablespoons unsweetened cocoa powder

2 Tablespoons coconut oil

2 Tablespoons maple syrup

TRUFFLES: Blend all ingredients together until smooth. Place mixture in the freezer for a few hours until firm. Roll into balls or portion with a small ice cream scoop. Chill until firm. Makes about eight truffles, depending on size.

COATING: Whisk all together well. Use to coat truffles. This makes enough coating for all the truffles, but if you want to show off the green color, make half a batch and leave half the truffles uncoated. 

Nutella Cake Truffles

Well, this post concludes my week's worth of Nutella breakfast posts. This is not a breakfast post, well, I didn't intend it to be one, but who am I to judge what people should and should not eat for breakfast? This was simply a small sweet treat I made which also incorporated nutella. They are nutella cake truffles. Cake truffles are not completely smooth and rich like typical chocolate truffles, usually made from simple mixtures such as chocolate and whipping cream and flavored as desired. Rather cake truffles have a slightly different texture and don't tend to be quite so rich - so you can eat more of them in one sitting. Cake truffles are as simple as they sound - cake rolled into truffles. You can simply use a piece of cake and just roll it up, but alternate methods are to use leftover cake pieces or cake crumbs and combine them with enough icing to stick into round balls. This gives soft, cake-like truffles that taste much like the cake from which they were made.

To make these truffles, I simply took one piece of chocolate cake with a mocha icing. I added a heaping spoonful of nutella, then rolled the mixture into six round truffles. This was pretty messy, as the truffles were softer than most cake truffles because I added lots of nutella instead of just using the frosting. An alternate method to make nutella truffles is to use nutella cake and/or nutella frosting if you have it on hand. Either way, cake truffles are easy, fool-proof, a good way to make use of leftover cake, and delicious - especially nutella-flavored!

Valentine Truffles

This is the Valentine's gift I gave to my valentine this year. Last year, I made a box of chocolates in a box made of chocolate (see Box of Chocolates). This year I made truffles, spelling out "I LOVE YOU JULIAN", each truffle containing a different filling. The truffles are incredibly easy to make and very tasty - and they can be filled, dipped, and decorated as desired. Wrap them up in a special package and you have a divine gift straight from the heart. 

Dark Chocolate Truffles
1 cup chopped dark chocolate
1/3 cup unsweetened cocoa powder
5 Tablespoons coconut oil
5 Tablespoons water
desired fillings
melted chocolate, for dipping, if desired (I used dark)
contrasting chocolate, for piping, if desired

In a medium saucepan over medium heat, melt all ingredients, stirring often, until smooth. Transfer to a shallow dish and place in the freezer for at least 30 minutes. The truffles should be firm enough to roll but not too hard that they are unmoldable.
Scoop up tablespoon-sized scoops and roll into a ball, placing a filling in the center, if desired. Place on parchment paper and chill until firm.

Once firm, chocolates can be dipped as desired, then placed on parchment and chilled until firm again. Then you may pipe on them.

Fillings I used:
coconut cream
cinnamon
crunch
fudge brownie
strawberry jam
cheesecake
date softie
raisin
cranberry chew
Nutella (of course)
peanut butter
almond crunch
dark chocolate
plain (two of them)

Nutella Inspired Truffles

This is not a traditional truffle recipe, but it is a really quick and even nutritious truffle recipe. It uses ingredients with natural sugars and healthy fats. Although these are not the smooth, melt-in-your-mouth type truffles, they have a bit of texture and are more like decadent energy bites. I call them Nutella inspired, because the chocolate and hazelnut flavors are reminiscent of Nutella. I used frozen strawberry halves as a surprise center, though almost anything could be used or you can leave them without a center.

Nutella Inspired Truffles
1 cup whole hazelnuts
2 Tablespoons unsweetened cocoa powder
1/2 cup dates
pinch salt
strawberry halves (fresh or frozen), or desired filling

Process all ingredients in a food processor until well combined - hazelnuts should be ground and dates should be puréed so they are basically undetectable but hold the mixture together. Taste and add a little more salt, or you can add a sweetener if you wish though the dates do provide sufficient sweetness. Add a touch of cinnamon or vanilla extract if desired.
Transfer mixture to a bowl and refrigerate for a few hours until firm enough to roll into balls without crumbling.
Roll into balls, placing a strawberry half or desired filling in the middle, then rolling to encase it. Refrigerate again until firm. At this point the truffles can then be dipped in chocolate for added decadence, or just served with chocolate shavings on the side.

Variations are endless and go as follows:
Nuts: almonds, pecans, cashews, walnuts, peanuts, coconuts, macadamia nuts, brazil nuts
Fruit: raisins, dried cranberries, cherries, prunes, figs
Filling: small pieces of fresh, frozen, or dried fruits; whole nuts, chocolate pieces; cookie pieces; jams, preserves, or dessert sauces
Flavorings: cinnamon, ginger, vanilla extract, almond extract, lemon extract, ground coffee

Pumpkin Truffles

Pumpkin Truffles
3/4 cup pumpkin purée
1/2 cup solid coconut oil
1 1/2 Tablespoons honey
1 teaspoon ground cinnamon
pumpkin seeds
chocolate chips (optional)

In a medium bowl, blend together the pumpkin and coconut oil until completely smooth. Stir in the honey and cinnamon. Place the bowl in the freezer for at least ten minutes, until the mixture is firmer, but not too solid to scoop. Use a small ice cream scoop or a spoon to shape the mixture into small round balls. Place a pumpkin seed in the top of each one to form the stem of the pumpkin. Place the truffles in the freezer again briefly to firm up. Makes about 15-20 truffles.
Melt the chocolate chips. Use a toothpick or pipe some chocolate up the sides to resemble the lines on a pumpkin. Chill to set the chocolate. Alternately coat the truffles in chocolate completely, or skip the chocolate all together. 

Pumpkin is not a typical truffle flavor, but it works for this time of year! Since these truffles are based on pumpkin purée and not chocolate, the texture is slightly different. The truffles must be kept cold, and they will be quite soft. They are tricky to transport while still maintaining presentation. These truffles may be completely coated in any type of chocolate, if preferred.

Truffle Torte

If you are looking for a satisfying, rich, delicious chocolate dessert - this is it! The best way to describe this is a chocolate truffle in cake or pie form, which truly melts in your mouth. It takes a few extra steps to make, especially if you choose to decorate it, but it doesn't require many ingredients. It doesn't need a lot of decoration, but a few simple things can transform this into a really special dessert. 

Truffle Torte
9-inch chocolate crust
16 squares (one ounce/ 28 grams each) semi-sweet chocolate
1/2 cup hard margarine, cut into small cubes
1 teaspoon vanilla extract
4 large eggs, separated, at room temperature

Grease a 9-inch springform pan. Wrap the bottom outside of the pan with foil. Preheat oven to 425◦F. Bring a kettle of water to a boil.

Press the crust firmly into the bottom of the pan. Place the pan in a larger pan. 
In a medium bowl, melt the chocolate in the microwave for one minute. Stir, then microwave in 30 second intervals until melted. Stir until smooth. Add the butter and stir until melted, then add the vanilla. Set aside to cool slightly.

In a large bowl, beat the egg whites until stiff. Beat the egg yolks into the chocolate mixture, one at a time. Then gently fold in the egg whites. Pour over prepared crust. 

Pour boiling water into the larger pan so it reaches halfway up the sides of the round pan. Bake for about 15 minutes, until outer edge is set. Middle may appear soft. Remove from water bath, then remove foil and side of pan. Let cool, then chill for several hours. 
Garnish with chocolate glaze, ganache, frosting, sauce, fruit, chocolate curls, flakes, or as desired. 

I used what I thought was the perfect chocolate crust recipe to match this torte, but I wonder if it would work without a crust, as it doesn't seem absolutely necessary. I may try that next time. I decorated mine with chocolate ganache, chocolate piping, chocolate filigree hearts, and strawberries. 

Christmas Chocolate Truffles

These are some truffles I made and decorated with a Christmas theme, since it is getting close to Christmastime. I call them double trouble chocolate truffles because they contain two additions of chocolate - chocolate chips and cocoa. They are certainly very rich and a chocoholic's dream, especially if coated with a chocolate coating. The chocolate chips could be altered - milk chocolate chips for a milder truffle and dark chocolate chips for a dark chocolate truffle. 

Double Trouble Chocolate Truffles
3/4 cup unsalted butter
1 cup semi-sweet chocolate chips
1/2 cup unsweetened cocoa powder
1 can (300mL) sweetened condensed milk
1 Tablespoon vanilla extract
coating

In a medium saucepan over medium heat, melt the butter and chips, stirring until smooth. Stir in the cocoa. Turn heat to low and stir in the milk. Beat for about four minutes, until mixture is thick, shiny, and glossy. Remove from heat and stir in vanilla. Transfer mixture to a shallow bowl and refrigerate for at least two hours. Roll into balls, then roll into desired coating.

Coating options: sprinkles, sugar, icing sugar, colored sugar, coconut, cocoa, chopped nuts, chocolate chips, cookie crumbs, cracker/wafer crumbs, pretzel pieces, crushed candy canes, no coating.

For Christmas truffles: Use red and green colored sugar, or colored Christmas sprinkles, as well as coconut or icing sugar for snowballs, and crushed candy canes if desired. A drop of mint extract along with the vanilla may also be nice. 

Dark Chocolate Truffle Torte

This is a dark chocolate truffle torte I made, then garnished with icing sugar dusted on top in the shapes of a teddy bear, a shooting star, and a moon. This isn't necessary, but it just makes the dessert look a little prettier, I think. I also spread a simple chocolate glaze on top of the torte, since the torte is made with dark chocolate and may be a little bitter. The glaze and the icing sugar should add a little sweetness to the torte.

Dark Chocolate Truffle Torte
100 grams dark chocolate (85% cocoa), broken into pieces
1/2 cup unsalted butter, cut into cubes
2/3 cup heavy cream
3 large eggs
1 cup granulated (white) sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
pinch salt

Preheat oven to 350◦F. Line a 9-inch pie plate with foil and spray foil with cooking spray.
Melt the chocolate and butter together, either in the microwave or on the stove, and stir until smooth. Add remaining ingredients and mix well. Pour into prepared pan.
Bake for about 35 minutes, until edges are set but center is still slightly jiggly. Chill well before serving and garnish as desired.

I baked mine for 35 minutes, and the edges formed a brownie like crust, but the middle was still very fudgey and rich. I wanted to make sure it was fully cooked. The center will still be slightly jiggly, but will set upon cooling. 
You can use a chocolate with a lower cocoa content for a sweeter tart, or use semi-sweet chocolate and reduce the amount of sugar. 
This tart is fudgey and quite rich, especially if you use sweeter chocolate  But it is decadent and chocolaty and I really like it, as would any dark chocolate fan. A glaze really helps pull it all together, I will feature that tomorrow. 

Chocolate Truffle Hearts

Here are the heart-shaped truffles I put alongside my Valentine's Day dessert. This is a yummy truffle recipe I have used before upon occasion, and it is always a hit. The recipe is super quick and simple, and the result is sweet, chocolaty, velvety-smooth truffles. There are no complicated steps to this truffle recipe, and they do not require dipping in chocolate and rolling in another ingredient like some truffles, they are perfectly fine served plain. Another thing I really like about these truffles is that they can be formed in different ways. They can be rolled into balls, formed into a log and sliced, shaped into shapes, as above, pressed into a pan or mold, or simple scooped up with a spoon and eaten if you are a bit impatient. They are not sticky, messy or gooey, but easy to roll and shape, unless they get a little too warm, then they can just be popped in the fridge for a few minutes. And they turn out well every time, even if the ingredient measures are not completely precise. These are more of a light chocolate, soft truffle, but they just melt in your mouth. They are one of my mother's favorites. Here I have them pictured with some chocolate filigree hearts around the plate. These are certainly one way to get your chocolate fix on Valentine's Day!

Valentine's Strawberry Truffle Tart

Well, here is my great Valentine's Day dessert this year! I seem to have a theme going for Valentine desserts: lots of chocolate, strawberries, and heart-shaped. Well, it makes sense, doesn't it? Here I have a chocolate truffle tart with fresh sliced strawberries, chocolate heart truffles, whole strawberries, and chocolate filigree hearts. Now this may sound tedious and like a lot of work, but it really isn't. This recipe is composed of several simple and quick aspects, but put them together and you get a really special, impressive-looking, chocolaty Valentine dessert. I began with a chocolate crumb crust for the tart, in an 8x8 inch pan. I lined this with sliced strawberries. Then I put the chocolate truffle filling over top and refrigerated it until firm. I then cut the tart out into heart shapes. I choose a few whole strawberries for garnish. I also whipped up a quick batch of my chocolate truffles, and shaped them into hearts to go alongside the tart. With some extra melted chocolate, I made some chocolate filigree hearts to add a little to the design and heart theme. Simple. Put them all together and voila! you've got a stunning sweet dessert.
I can feature some of the other aspects of my dessert later this week, or maybe even next week, or maybe sometime later if I find this Valentine's theme is dragging on a bit too long, as these aren't necessarily Valentine-oriented treats.

100th Post!

This is my 100^th blog post! I have been successfully blogging for 100 days now! So far, it has been a blast, and I’m sure the fun will continue. To celebrate this milestone, I whipped up a small batch of “100 Day Truffles”. And since tomorrow is Halloween, I decorated half of them as ghosts and the other half with 100s.. This reminds me of the first few years of school, where the 100^th day was cause for a huge celebration! There were collections of 100 things, and crafts shaped like 100s, and stories about the 100^th day of school. Ahh, what fun! Now back to the truffles, they are simple chocolate truffles coated in vanilla glaze with milk chocolate piping. Simple, sweet, and good. They certainly aren’t anywhere near professional-looking, but hey, after 100 days, I have an excuse to slack off a little. Cheers to that!