Chocolate Chile Truffles

by Carol Slinker

Both dark chocolate and spices provide health benefits. Dark chocolate lowers blood pressure, chiles boost metabolism and they both provide vital antioxidants, if taken in moderation, of course.

This addictive chocolate creation contains few ingredients - butter, cream cheese, sugar, and a kiss of brandy - but they all combine to create a sublime texture which highlights the pure flavor of the ancho & chipotle chile powders. A great modern dessert.

The ingredients are simple, although you may have to go to a specialty market for the ancho or Chipotle chile powders.

Start with

16 ozs of dark chocolate, broken or chopped
1 cup suger
16 ozs cream cheese
1 cup cocoa powder
2 Tablespoons brandy
¼ teaspoon ancho chile powder
¼ teaspoon chipotle chile powder

You'll need a double boiler, a bowl and a parchment lined cookie sheet.

First, in the bowl, soften the cream cheese with a large spoon until the water boils.

Melt the broken chocolate over the double boiler and add the sugar when the chocolate is almost melted. When the sugar is dissolved, remove from heat and add the softened cream cheese to the chocolate-sugar mixture. Then add the remaining ingredients.

Mix into a soft dough and break off a small amount at a time to form into the truffles, about 1 teaspoon or ½ oz each. Place the truffles on a parchment lined cookie sheet.

The list of toppings for these truffles is endless, as for most truffles, but a dusting of Chipotle chile powder, paprika or even shredded coconut makes for a truly new and exciting flavor blend.

Of course, for some, there must be nuts!

Go crazy with chopped pistachios, chopped almonds or walnuts.

This recipe makes about 95 ½ oz truffles. Refrigerate completed truffles for at least an hour before serving.

The Mysterious Truffle

By Jane Roseen

Truffles are well-known as some of the most delectable chocolate treats available. But they are such a delicacy that they were shrouded in mystery for many years. These tempting treats are exquisite in variety of both taste and settings in which to enjoy them.

For the most basic of explanations, chocolate truffles typically are a thin shell of powdered chocolate with a soft center. They can vary widely from there, but that is a basic truffle.

The outer layer is most often couverture chocolate, which contains at least 32 percent cocoa butter. This is much higher than most eating and baking chocolate, and allows for a wonderfully smooth, shiny, even surface. This couverture chocolate is available in all varieties, including white, milk, and dark, allowing for variety in truffle coatings.

The center is called ganache, which is a mixture of chocolate and cream. The exact balance between the two determines the creaminess and texture of the center. More cream, and it’s a smoother, softer truffle center. Less cream, more chocolate, and it’s a firmer, coarser truffle.

In addition, the ganache can be flavored with a variety of items to create a new taste altogether. Some of the perennial favorites include nuts, essential extracts, and liqueurs. These add an entirely new dimension to the truffle, and allow for even more discussion as to what makes the perfect truffle.

The question that always pops up when viewing a truffle – what kind is it? Without being so gauche as to stick one’s finger in the center like a child, you can usually tell what kind of truffle is in front of you from the outer coating. The predominant flavor of the truffle usually decorates the top of the outer coating. For example, apricot truffles have a small sliver of apricot on the top. Or praline truffles have a small praline or bits of praline on the outer layer. So never again wonder what you might get when you bite in!

Historically, truffles were solely for the rich. The time and effort that goes into the making of a truffle by hand just priced them beyond the reach of many common people. Truffles therefore became known as a very special treat with dessert.
However, with the advent of many automated manufacturing processes, almost anyone can enjoy the exquisite pleasure of chocolate truffles. They serve as a wonderful centerpiece to a collection of candies on a buffet, pair delightfully with after-dinner coffee, and even freeze beautifully to take along on a picnic and thaw as the day progresses.

So next time you have a craving for chocolate, consider trying truffles. You won’t be disappointed in these delicate morsels, and will likely wonder why you didn’t have some on hand before this!

Jane S. Roseen is the Owner and President of Harmony Sweets, an international gourmet chocolate shop. Harmony Sweets' mission focuses on individual consumers purchasing gourmet chocolates from around the world for their friends and relatives, as well as corporate gift giving. Gourmet chocolate gift baskets and personalized chocolates are also available.
Website: http://www.harmonysweets.com/

Article Source: http://EzineArticles.com/?expert=Jane_Roseen

Chocolate Meringue and Mint Chip Ice Cream Cake

Preheat oven to 200°F.
Position 1 rack in top third and 1 rack in bottom third of oven.

2 large baking sheets lined with parchment paper. Trace two12 x 44-inch rectangles, spaced slightly apart, on 1 paper. Trace one12 x 44-inch rectangle on second paper. Turn papers over (marked lines should show through).

Making the meringue:

10-1/2 tablespoons sugar, divided
1/2 cup powdered sugar
3 tablespoons unsweetened cocoa powder
4 large egg whites
2 pints mint chip ice cream, slightly softened
1/2 cup chilled whipping cream
1/4 teaspoon vanilla extract
1/4 cup chocolate sprinkles

Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl (this is the "cocoa mixture").

Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.

The assembly:

Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues.

Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere.

Cover and freeze assembled cake at least 2 hours and up to 1 day.

The Presentation:

Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve. Makes 8 to 10 servings.