Chocolate Truffle Squares
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Chocolate Truffle Squares
  Chocolate    Squares  
Last updated 6/12/2012 12:59:16 AM. Recipe ID 22197. Report a problem with this recipe.
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      Title: Chocolate truffle squares
 Categories: 
      Yield: 4 Servings
 
      5 oz Good quality bittersweet or
           Semisweet chocolate, chopped
           Into
           Pieces no bigger than
    1/4    -inch
      2    Eggs, separated, at room
           Temperature
      1 ts Vanilla extract
      1    Egg white, at room
           Temperature
    1/8 ts Cream of tartar
    1/2 c  (unsifted) unsweetened Dutch
           Process Cocoa
      2 tb All purpose flour
    2/3 c  Plus 1/4 cup sugar
    3/4 c  Lowfat (1 percent) milk
           Optional garnish:
     49    Perfect fresh raspberries, 5
           To 6 ounces
      2    To 3 tablespoons red current
           Jelly or raspberry
           Preserves
 
  9 x 9 inch cake pan, Baking pan or roasting at least 2 inches deep and
  large enough to hold the cake pan with at least 2 inches to spare on
  each side.
  
  Position the rack in the lower third of the oven and preheat to 350
  degrees. Line the bottom and sides of the pan with foil. Put a kettle
  of water on to boil for the bain marie when baking in the oven.
  
  Place chocolate in a large mixing bowl. Combine the 2 egg yolks with
  vanilla in a small bowl. Place the 3 egg whites in a medium bowl with
  cream of tartar. Set all 3 bowls aside.
  
  Combine the cocoa, flour and 2/3 cup sugar in a 1 1 1/2 quart heavy
  bottomed saucepan. Whisk in enough of the milk to form a smooth
  paste. Mix in the remaining milk. Cook over medium heat, stirring
  constantly with a wooden spoon, to prevent burning (especially around
  the bottom edges of the pot), until mixture begins to simmer. Simmer
  very gently, stirring constantly, for about 1 1/2 minutes, or until
  the mixture visibly thickens. Pour the hot mixture immediately over
  the chopped chocolate. Stir until chocolate is completely melted and
  smooth. Whisk in egg yolk mixture. Set aside.
  
  Beat the egg whites and cream of tartar at medium speed until soft
  peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar,
  beating at high speed until stiff but not dry. Fold a quarter of the
  egg whites into the chocolate mixture to lighten it. Fold in
  remaining egg whites. Scrape mixture into the cake pan and spread
  evenly. Set cake pan in baking pan and place on oven rack. Pour
  enough boiling water into the baking pan to come a third to halfway
  up the sides of the cake pan.
  
  Bake for exactly 20 minutes. The cake will only be about 3/4 inches
  tall. The surface will spring back when gently pressed but cake will
  still be quite gooey inside. Remove cake pan and water pan from oven.
  Remove the cake pan from the water and cool completely on a rack.
  Cover with plastic wrap and refrigerate overnight before serving.
  Refrigerate up to 2 days or freeze up to 2 months.
  
  After the truffle sheet is well chilled, lift the edges of the foil to
  remove the truffle sheet from the pan. Cut the sheet into 7 strips,
  each about 1 1/4 inches wide, using a long thin sharp knife dipping
  in hot water and wiped dry between each cut (the cake is very sticky)
  or cut with dental floss. Cut each strip into 7 squares. Transfer
  each square to a fluted paper candy cup and or arrange on a serving
  platter. If garnishing with raspberries, simmer the preserves for a
  minute or until thick and sticky. Touch the hot preserves with the
  bottom of each berry before placing it on the truffle square.
  Refrigerate until serving.
  
  Yield: 49 truffle squares
  
  NUTRITIONAL INFORMATION PER SQUARE: 44 Calories per serving: 1.5
  Grams fat,
  
  1 gram protein, 8.2 grams carbohydrates, 8.8 Mgs cholesterol.
  




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Recipe ID 22197 (Apr 03, 2005)

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