Directions:
In a heavy pan, bring the cream to a simmer. Remove from the heat and whisk in the
chocolate and butter. Refrigerate until firmly set, stirring frequently.
Using a melon baller or spoon, scoop out a tablespoon or so of
chocolate and use your hands to form balls about 3/4″ to 1″ in
diameter. Spread them on a cookie sheet and freeze for an hour.
While the balls are freezing, melt the remaining chocolate. Allow to
slowly cool until it feels just warm.
When the centers are frozen and the chocolate is ready, take each one
and drop it into the coating, roll it quickly about, then remove it with
the tines of two forks and drop it onto a sheet of wax paper. If the
coating thickens too much, reheat it a little, perhaps using a
microwave.
When all the truffles are dipped, you can serve them right away. If
they will be stored or transported, refrigerate them awhile longer first.
Ingredients:
1 1/2 c Graham wafer crumbs
5 tb Butter, melted
2 tb Sugar
2 tb semisweet chocolate, grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese - 8-oz.
12 oz semisweet chocolate
1 c Sour cream
3/4 c Butter - melted
Whipped cream (optional)
Directions:
Combine first four ingredients and press into the bottom of a 8-inch
springform pan. Beat eggs and sugar with electric beater until a pale
mixture. Mix well. Melt chocolate. Stir in sour cream,
butter and vanilla. Add to cheese mixture and stir. Pour batter into
pan. Bake at 325 degrees F for 2 hours or until center is firm. Cool on
wire rack. Remove from pan. Chill and serve with whipped cream.
Mix the egg yolks and sugar until the mixure is pale and frothy. Add the cooled chocolate, water, nuts, cream, flour and baking powder; mix until all items are incorporated.
Beat the egg whites to stiff peaks. Gently fold the whites into the chocolate mixture.
Pour mixture into a non-stick baking dish. Bake for 35 minutes.
Cool 10 minutes, remove from dish and cut into bars.
Many years ago I tasted a chocolate cake that was absolutely the best cake I had ever tasted. I got the recipe and would make it often. Unfortunatley, I’ve misplaced the recipe! This one is a close second.
Add cream to a saucepan and heat slowly. When cream starts to simmer, pour over chocolate. Mix carefully (do not create bubbles!) until chocolate is completely melted.
This is an affiliate ad supported website. That means if you buy something from a link, or ad on this website, or based on our recommendation, either expressed or implied, we may get paid an affiliate commission. That's how we pay the bills.
