Food recipes
White Chocolate Truffle
White Chocolate Truffle
Ingredients:
3 tablespoons heavy cream
3 tablespoons unsalted butter, softened
2 tablespoons Grand Marnier
Directions:
Fresh berries (optional)
Warm chocolate sauce (optional)
Ice cream (optional)
1. To make the cake batter, melt the butter and chocolate chips in a medium bowl
set over a saucepan of simmering water. Stir frequently until the mixture is
smooth.
2. Combine the sugar and cornstarch in a separate bowl. Stir in the melted
chocolate mixture and beat until well combined.
3. Beat the eggs and egg yolks with an electric mixer until light and foamy. Stir in
the Grand Marnier, then gradually whisk the egg mixture into the chocolate
mixture, blending well.
4. Cover the bowl and refrigerate for at least 8 hours.
5. To make the white chocolate truffle, combine the white chocolate chips and
heavy cream in a medium bowl over a saucepan of simmering water.
6. Whisk in the softened butter. When it has melted, add the Grand Marnier and
blend it in.
7. Cover the bowl and refrigerate for at least 8 hours.
8. Preheat the oven to 400°F. Coat six 5-ounce ramekins with butter or cooking
spray.
9. To assemble the dessert for baking, fill each ramekin less than half full with
the dark chocolate cake batter and smooth the top.
10. Put a rounded tablespoon of the white truffle mixture in the center, then fill
the ramekin with more of the dark chocolate cake batter, so that the white truffle
is completely enclosed.
11. Put the ramekins on a sheet pan and bake in the hot oven for 15 minutes.
Remove from the oven and let cool for 15 to 20 minutes. Loosen the edges if
necessary by running a knife around them.
12. Invert each cake onto a dessert plate and unmold it. Serve with fresh berries,
warm chocolate sauce, or ice cream, if desired.
• • • • • • • • •
Serves 6
• • • • • • • • •
CORAL REEF RESTAURANT
Key Lime Parfait
• • • • • • • • • • • • • • • • •
LIKE KEY LIME PIE WITHOUT THE CRUST, THIS REFRESHING CUSTARD SITS ON A SLICE OF
POUND CAKE IN A LARGE BALLOON GLASS. TOPPED OFF WITH WHIPPED CREAM AND A SLICE
OF KIWIFRUIT, THIS DESSERT IS THE PERFECT WAY TO END A SUMMER DAY.
Ingredients:
3 tablespoons heavy cream
3 tablespoons unsalted butter, softened
2 tablespoons Grand Marnier
Directions:
Fresh berries (optional)
Warm chocolate sauce (optional)
Ice cream (optional)
1. To make the cake batter, melt the butter and chocolate chips in a medium bowl
set over a saucepan of simmering water. Stir frequently until the mixture is
smooth.
2. Combine the sugar and cornstarch in a separate bowl. Stir in the melted
chocolate mixture and beat until well combined.
3. Beat the eggs and egg yolks with an electric mixer until light and foamy. Stir in
the Grand Marnier, then gradually whisk the egg mixture into the chocolate
mixture, blending well.
4. Cover the bowl and refrigerate for at least 8 hours.
5. To make the white chocolate truffle, combine the white chocolate chips and
heavy cream in a medium bowl over a saucepan of simmering water.
6. Whisk in the softened butter. When it has melted, add the Grand Marnier and
blend it in.
7. Cover the bowl and refrigerate for at least 8 hours.
8. Preheat the oven to 400°F. Coat six 5-ounce ramekins with butter or cooking
spray.
9. To assemble the dessert for baking, fill each ramekin less than half full with
the dark chocolate cake batter and smooth the top.
10. Put a rounded tablespoon of the white truffle mixture in the center, then fill
the ramekin with more of the dark chocolate cake batter, so that the white truffle
is completely enclosed.
11. Put the ramekins on a sheet pan and bake in the hot oven for 15 minutes.
Remove from the oven and let cool for 15 to 20 minutes. Loosen the edges if
necessary by running a knife around them.
12. Invert each cake onto a dessert plate and unmold it. Serve with fresh berries,
warm chocolate sauce, or ice cream, if desired.
• • • • • • • • •
Serves 6
• • • • • • • • •
CORAL REEF RESTAURANT
Key Lime Parfait
• • • • • • • • • • • • • • • • •
LIKE KEY LIME PIE WITHOUT THE CRUST, THIS REFRESHING CUSTARD SITS ON A SLICE OF
POUND CAKE IN A LARGE BALLOON GLASS. TOPPED OFF WITH WHIPPED CREAM AND A SLICE
OF KIWIFRUIT, THIS DESSERT IS THE PERFECT WAY TO END A SUMMER DAY.
Printed from https://recipe.bluelayer.org/recipe/63880/white-chocolate-truffle