Recipe courtesy Mark Bittman
Total Time: 1 hr 55 min Prep: 20 min | Inactive Prep: 1 hr 30 min | Cook: 5 min
Yield: About 1 1/2 cups ganache or 24 truffles
7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder, as needed
Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to 4 days.
Per piece (24)-Calories: 80-Total Fat: 7 grams-Saturated Fat: 4 grams-Protein: 1 gram
Total carbohydrates: 5 grams-Sugar: 4 grams-Fiber: 1 gram-Cholesterol: 12 milligrams
Sodium: 3 milligrams
Mocha Truffle Cheesecake
Surprise your 'honey' with this luscious dessert – coffee flavored cheesecake topped with white chocolate and sour cream.
Prep Time 35 Minutes. Total Time 5 Hrs. Makes 16 servings
2 cups chocolate cookie crumbs
1/3 cup butter, melted
8 oz. bittersweet chocolate
2 (8-oz.) pkg. cream cheese, softened
2/3 cup sugar
2 (8-oz.) containers sour cream
4 teaspoons instant coffee granules or crystals
1 teaspoon vanilla
¼ teaspoon salt
44 square milk chocolate truffles with a smooth filling (from three 3.5-oz. pkg.)
4 oz. white chocolate baking bar
1 (8-oz.) container sour cream
Makes 16 servings Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in
bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.
Melt bittersweet chocolate as directed on package. Cool 5 minutes or until slightly
cooled. In large bowl, combine cream cheese and sugar; beat until smooth. Add eggs
1 at a time, beating just until blended. Add cooled chocolate; mix well. Add 2
containers sour cream, instant coffee granules, vanilla and salt; beat until smooth. Stir
in 36 of the truffles. Pour into crust-lined pan.
Bake at 350°F. for 45 to 55 minutes or until edges are set. Turn off oven; let stand in
oven with door slightly ajar for 10 minutes. Cool in pan on wire rack for 30 minutes.
Refrigerate 3 hours or until chilled.
Before serving, remove sides of pan. Melt white chocolate baking bar as directed on
package. Add about half of the container of sour cream; beat until smooth. Stir in
remaining sour cream. Spread over top of cooled cheesecake.
Cut remaining 8 truffles in half diagonally. Place cut side down around edge of
Nutrition Information: 1 Serving: Calories 550-(Calories from Fat 360)-Total Fat 40g (Saturated Fat 24g,)-Cholesterol 105mg-Sodium 290mg-Total Carbohydrate 41g (Dietary Fiber 1g-Sugars 35-Protein 7g-Percent Daily Value*: Exchanges: 2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 8 Fat.
*Percent Daily Values are based on a 2,000 calorie diet.