Comments on: How can I use up the melted chocolate truffles?

By: Sandra

Sandra — Wed, 28 Oct 2009 02:51:59 +0000

You have some great answers – I would also suggest you can actually freeze some of the truffles (chop them up first) for use later on.
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By: Mountian_Baby

Mountian_Baby — Wed, 28 Oct 2009 02:17:59 +0000

Depending on the recipe and what kind of truffles they were.

You could also chop them up and add to no-bake cheese cake.

Basic no-bake cheese cake:

1 grahm cracker crust home made or store bought. Sorry when I make it I don’t measure anything out, and I also like to bake mine for about 10 min in a 350 degree oven so it is nice and crisp.

So bake the crsut and set aside to cool.

Then all you need is:

1 package cream cheese-softened
1 large tub cool whip
1 tsp vanilla

Beat the cream cheese well. Then gently fold in 1/2 the whipped cream. Pour into the pie shell and rfirdgerate.

Top with more cool whip before serving.

Now the above is very very basic but you could change it up in so many ways. Here are a few ideas.

Mix in to the cream cheese:

1/4 cup peanut butter
Choc syrup
conecrated fruit juice or drink mixes-Un-diluted
Jams
Crushed/chopped candy bars
crushed peppermint candies
melted candy bars or choc chips
small chopped fresh or canned fruit

Toppings:

more whippe cream
choc, caramel or strawberry sauce
pie fillings
make a glaze of meted down jams/preserves
choppped nuts
lemon, lime or orange "twists"-okay that’s more of a garnish
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By: Dave

Dave — Wed, 28 Oct 2009 02:10:59 +0000

* 5 ounces bittersweet chocolate, cut into small pieces
* 5 ounces unsalted butter, cut into small pieces
* 3 eggs, at room temperature
* 3 egg yolks, at room temperature
* 1/2 cup sugar
* 5 tablespoons plus 1 teaspoon all-purpose flour
* Whipped Cream, optional
* Ice Cream, optional
For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.

In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.

Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.

Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.
Me, I go for simple. Try a delux fudge brownie mix, add the extra egg and water (as per directions), pour 2/3 in pan, put in truffles, add remaining batter, and bake as directed.
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Wolfgang Puck