Posts tagged: recipes with chocolate

Matcha Chocolate Ganache Bars – Nama Choco Recipe

Matcha fans will be excited to create and then devour this yummy dessert – matcha chocolate ganache bars! No baking and oven is required for this recipe. Only three ingredients are needed – chocolate, heavy cream and green tea powder. If you have a matcha lover friend, then this is a good dessert idea for that legendary weekend dinner party.

Ingredients:

• 300 grams white chocolate
• 150 grams heavy cream
• 10 grams matcha (green tea powder)

Instructions:

Chop white chocolate into small pieces.
Set aside.

Prepare a mixing bowl.
Sift through green tea powder.
Add the heavy cream by portion.
Mix well to combine.
Continue to mix until smooth.
Place the green tea mixture on a double broiler.
Stir until it liquifies.
Add white chocolate pieces.
Stir until well combined and white chocolate completely melted.
Transfer into a parchment-lined 16 x 16-inch springform tin.
Make sure that the mixture is distributed evenly in the tin.
Place it inside the fridge for at least 4 hours.
Once done, remove the tin and parchment.
Slice into equal bars.
You can sprinkle powdered sugar on top.
Serve and enjoy!

Matcha Chocolate Ganache Bars - Nama Choco Recipe
Images – https://www.youtube.com/watch?v=sEqBFZO98eA

Mini Chocolate Cheesecakes Recipe

Here’s another delicious variety of the classic cheesecake. These mini chocolate cheesecakes are a smaller version but are an equally sweet and yummy treat. Top it off with some chocolate ganache and shredded chocolate for added sweetness.

Ingredients:

Crust:

• 200 grams Oreo cookies
• 3 tbsp melted butter

Cheese Filling:

• 110 grams semi-sweet chocolate (chopped into smaller pieces)
• 280 grams cream cheese (at room temperature)
• 1 cup sour cream
• 1/3 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 beaten eggs

Instructions:

Preheat oven to 285 F.

Crust:

Prepare a food processor.
Add 200 grams of Oreo cookies into the processor.
Push until fine crumbs form.
Transfer into a bowl.
Add 3 tbsp of melted butter.
Mix until well combined.
Set aside.

Line a 12-cup muffin tray with muffin paper cups.
Pour even amounts of the crust mixture into each muffin cup.
Place it inside the freezer for 30 minutes.

Cheese Filling:

Add 110 grams of semi-sweet chocolate pieces into a microwave-safe bowl.
Microwave to melt.
Once melted, remove from the microwave.
Set aside and let it cool slightly.

In a mixing bowl, add 280 grams of cream cheese.
Using a hand mixer, whisk it at the lowest speed.
Once smooth, add 1 cup of sour cream, 1/3 cup sugar and 1 tsp vanilla extract.
Add 1/4 tsp of salt.
Whisk until well combined.
Add melted chocolate.
Whisk again until well combined.
Add two beaten eggs.
Fold until well combined.

Assembly:

Scoop from the cheese filling and add in each muffin cup.
Even out the filling by gently shaking the muffin tray.
Place it inside the preheated oven for 25 minutes.
To check if the mini cheesecakes have cooked, note when the top has set and the center is wobbly when you move the tray.
Once done, remove it from the oven and let it cool.
Place it inside the fridge for at least 8 hours.
After 8 hours, remove the muffin cups from the tray.
Peel away the paper linings.
Serve and enjoy!

Tips and ideas:

You can drizzle some chocolate ganache and top it off with shredded chocolate if you prefer.

Mini Chocolate Cheesecakes Recipe
Images – https://www.youtube.com/watch?v=8y7qwZTDaxU

10 Best Chocolate Truffle Recipes

Are you a chocolate truffle lover? Here are 10 of the best chocolate truffles you will definitely enjoy! These are yummy treats – from the new flavors liquor and wasabi truffles to the classic cookies and cream truffles.

1. Liquor Truffles

Ingredients:

• 1/4 cup + 1 tsp cream
• 1 tbsp + 1 tsp butter
• 160 grams chocolate (chopped into small pieces)
• 1 tbsp + 2 tsp preferred liquor
• chocolate transfer sheet (optional for decoration)

Instructions:

Prepare a mixing bowl.
Add 1/4 cup + 1 tsp cream and 1 tbsp + 1 tsp butter.
Microwave until butter has melted.
Add 160 grams of chopped chocolate.
Stir until chocolate melts into the mixture.
Add 1 tbsp + 2 tsp of your preferred liquor.
Stir until well combined.
Pour into a chocolate mold (any mold will do).
Tap out the excess chocolate mixture on a parchment paper.
Let the chocolate set for 5 minutes.
Add excess chocolate mixture that will serve as the ganache.
Fill each mold with more chocolate mixture.
Scrape off any excess.
You can put a chocolate transfer sheet on top of the mold.
Let them set for a few minutes.
Remove the transfer sheet, then gently tap out the chocolate truffles from the mold.
Enjoy!

2. Wasabi Chocolates

Ingredients:

• some wasabi
• dark chocolate (for coating)
• green cocoa butter
• chocolate transfer sheet (optional)

Instructions:

Microwave dark chocolate until it melts.
Brush the chocolate mold with green cocoa butter.
Pour chocolate mixture into the mold.
Tap off the excess chocolate, then scrape off excess.
Let it set for 5 minutes.
Pipe in some wasabi in each mold.
Cover each wasabi with chocolate mixture.
Flatten the top of the mold.
Put a chocolate transfer sheet on top of the mold if you like.
Let them set for a few minutes.
Remove the transfer sheet, then gently tap out the wasabi chocolates from the mold.
Enjoy!

3. Cheesecake Truffles

Ingredients:

Base:

• 1/2 cup butter
• 1 egg
• 215 grams all-purpose flour
• 80 grams unsweetened cocoa powder
• 3/4 cup caster sugar

Filling:

• 360 grams cream cheese
• 3/4 cup caster sugar
• a pinch of salt
• 4 tsp plain flour
• 1 egg
• 1/2 tsp vanilla extract
• 2 1/2 tsp cream

• melted milk chocolate (for coating)

Instructions:

Preheat oven to 160 C.

Filling:

In a stand mixer, add cream cheese and caster sugar.
Add 4 tsp of plain flour and a pinch of salt.
Mix until smooth and well combined.
Add 1/2 tsp of vanilla extract, an egg, and 2 1/2 tsp of cream.
Mix until smooth and well combined.
Transfer the mixture into an oven-proof bowl.
Gently tap to smoothen the surface.
Place it into a larger mixing bowl.
Pour some water into the larger bowl.
Place inside the preheated oven.
Bake for 30 minutes.
Once done, remove from the oven and set aside.

Base:

Prepare a medium mixing bowl.
Add 1/2 cup of butter and 215 grams of all-purpose flour.
Add 80 grams of unsweetened cocoa powder, 3/4 cup of caster sugar, and an egg.
Mix well until dough forms.
Transfer to a parchment paper.
Cover with another parchment paper, then flatten out using a rolling pin.
Peel away the top parchment.
Place it on a baking sheet.
Put it inside the oven and bake for 10 minutes at 160C.
Once done, remove from the oven.
Crumble the base by using two forks.
Transfer to a mixing bowl.
Set aside.

Assembly:

Microwave some butter until it melts.
Pour the melted butter into the bowl of the base.
Mix until well combined.
Transfer to a parchment-lined baking tray.
Flatten the base mixture into a thin layer.
Place in the freezer until firm.
Once done, make small round bases using a small round cutter or small cookie cutter.
Place the round bases on a baking tray.
Set aside.

Transfer the filling into a large mixing bowl.
Whip until smooth.
Transfer into a piping bag with a star-shaped nozzle.
Pipe out the filling on each round base.
Place in the fridge until firm.
Once done, coat each truffle with melted white chocolate.
Let them set for 5-7 minutes.
Serve and enjoy!

4. Pumpkin Truffles

Ingredients:

• 160 grams roast pumpkin
• 50 grams butter
• 10 grams cream
• 85 grams white chocolate
• 1/2 tsp pumpkin spice
• melted white chocolate (for coating)

Instructions:

In a microwave-safe mixing bowl, add 160 grams of roast pumpkin, then mash it.
Add 10 grams of cream and 50 grams of butter.
Mix well to combine.
Microwave until the mixture is smooth.
Add 85 grams of white chocolate.
Stir until white chocolate melts.
Season with 1/2 tsp of pumpkin spice.
Stir to combine.
Transfer into a blender.
Blend until smooth.
Transfer into a piping bag.
Seal and put it inside the fridge to cool.

Prepare a chocolate mold.
Fill each mold with melted white chocolate.
Tap out excess chocolate and scrape off top to clean excess chocolate.
Let it set for 5 minutes.
Once set, pipe out the pumpkin mixture into each mold.
Cover with the remaining melted white chocolate.
Smoothen tops and scrape off excess chocolate.
Let them set.
Once set, gently tap out the pumpkin truffles from the mold.
Serve and enjoy!

5. Banana Chocolate Truffles

Ingredients:

• 2 medium ripe bananas
• 2 tsp lemon juice
• 1/4 cup butter
• 85 grams milk chocolate
• melted milk chocolate (for coating)

Instructions:

Add two medium ripe bananas in a small pot.
Mash the bananas using a fork.
Add 2 tsp of lemon juice.
Mix well to combine.
Set it over medium heat.
Add 1/4 cup of butter.
Stir until butter melts.
Once done, remove from the heat.
Add 85 grams of milk chocolate.
Stir until chocolate melts.
Transfer into a blender, then blend until smooth.
Pour into a parchment-lined container.
Spread evenly.
Place inside the freezer.
Once frozen, remove it from the container.
Slice into small squares.
Place a square on a fork.
Dip completely into the melted white chocolate.
Once coated, lift the fork and carefully tap to remove excess chocolate.
Place it on a parchment.
Repeat this with the remaining squares.
Let them set.
Serve and enjoy!

6. Nougat Chocolate Truffles

Ingredients:

• 2 cups caster sugar
• 1.5 cups liquid glucose syrup
• 1 tbsp honey (optional)
• 2 egg whites
• 1.5 cups pistachio nuts (or any nuts)
• 1.5 cups mixed dried fruits
• melted chocolate
• texture mat (optional)

Instructions:

Mix pistachio nuts and mixed dried fruits in a bowl.
Set aside.

Set a saucepan over medium-high heat.
Add 2 cups of caster sugar, 1.5 cups of liquid glucose syrup, and 1 tbsp honey.
Stir until sugar dissolves.
Continue to heat the mixture.

Meanwhile, add two egg whites in a stand mixer.
Whip until soft peaks form.

Once the sugar mixture reaches around 220 F, gradually add three scoops of the sugar mixture into the stand mixer.
Continue to whip.
Place the sugar mixture back to the heat until it reaches 300 F.
Gradually pour it into the stand mixer.
Add the nuts and dried fruits mixture.
Mix well to combine.

Transfer the thick mixture on a parchment-lined baking tray.
Cover top with another parchment paper.
Flatten using a rolling pin.
Place in the fridge and let it cool.
Once cold, peel away the parchment papers.
Cut the nougat into squares or triangles.
Dip each nougat square or triangle in a bowl of melted chocolate.
Place them on a texture mat or parchment paper, whichever you prefer.
Let them set.
Serve and enjoy!

7. Oreo Chocolate Truffles

Ingredients:

• 12 Oreo cookies
• 120 grams chocolate (chopped)
• 3 tbsp + 1 tsp cream
• melted dark chocolate (for coating)

Instructions:

Separate an Oreo cookie and the filling.
Shape the filling into a small ball.
Do this with the rest of the Oreo cookies.
Place the filling on any container and place it in the fridge to cool.

Put the Oreo cookies inside a ziplock bag.
Crush into fine crumbs using a rolling pin.

Add 3 tbsp of cream and 120 grams of chopped chocolate in a microwave-safe bowl.
Microwave until chocolate melts.
Once done, remove from the microwave, then stir to smoothen.
Pour the Oreo crumbs into the bowl.
Mix well to combine.

Assembly:

Remove the Oreo filling balls from the fridge.
Roll each ball again to smoothen the surface.

Spoon 1/2 tbsp of the cream and chocolate mixture.
Add the filling to the center of the mixture.
Close the mixture to cover the filling.
Roll to smoothen, then put on a baking tray.
Do this with the rest of the mixture and filling.
Place in the freezer until firm.
Once frozen, dip each ball into the bowl of melted dark chocolate for coating.
Place them back on the baking tray and let them set.
Serve and enjoy!

8. Marshmallow Truffles

Ingredients:

• small marshmallows
• white chocolate
• food coloring
• melted milk chocolate (for coating)

Sugar Cookie:

• 1/2 cup butter
• 3/4 cup caster sugar
• 1 egg
• 2 cups all-purpose flour
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 tbsp vanilla extract

Instructions:

Sugar Cookie:

Prepare a stand mixer.
Add 1/2 cup of butter, 3/4 cup of caster sugar, and 1/2 tbsp of vanilla extract.
Mix on low speed until well combined.
Crack open an egg, then continue to mix until well combined.
Add 2 cups of all-purpose flour.
Season with 1/4 tsp each of ground nutmeg and ground cinnamon.
Mix until dough forms.
Transfer the dough on a parchment paper.
Cover top with another parchment paper.
Flatten using a rolling pin until 1/2-inch thick.
Place in the freezer until firm.
Once firm, cut out small round shapes using a small cookie cutter.
Remove excess dough.
Put them on a parchment-lined baking tray.
Place inside the oven at 180 C temperature.
Bake for 6-7 minutes or until golden.
Once done, remove from the oven and set aside.

In a small bowl, add melted milk chocolate and some food coloring.
Mix well to combine.
Add streaks of the food coloring mixture in the chocolate mold.
Let them set.
Fill the chocolate mold with the melted milk chocolate.
Tap out excess chocolate and scrape off top to clean excess chocolate.
Let it set for 5 minutes.
Add a small marshmallow in each mold.
Top each off with the small round sugar cookie.
Cover with the rest of the melted milk chocolate.
Scrape off excess.
Let them set.
Tap out the truffles.
Serve and enjoy!

9. Honeycomb Truffles

Ingredients:

• melted milk chocolate (for coating)

Honeycomb:

• 365 grams caster sugar
• 140 grams glucose syrup
• 110 ml water
• 1 tsp bicarb soda
• 1/2 tsp baking powder

Instructions:

Sift in 1 tsp of bicarb soda and 1/2 tsp of baking powder to a bowl.
Set aside.

Prepare a large mixing bowl.
Line it with non-stick parchment paper.
Set aside.

Prepare a saucepot.
Add 365 grams of caster sugar, 140 grams of glucose syrup, and 110 ml water.
Set the saucepot over high heat.
Stir until sugar dissolves.
Let it boil.
Lightly whisk to distribute the heat.
Add the baking powder mixture.
Lightly whisk to combine.
Once thick and well combined, remove from the heat and transfer to the parchment-lined mixing bowl.
Let it cool completely.
Peel away the parchment paper and transfer the honeycomb to a baking tray.
Break into small pieces.
Set aside.

Assembly:

Fill the chocolate mold with melted milk chocolate.
Tap out excess milk chocolate, then scrape off the surface for excess.
Add honeycomb pieces in each mold.
Cover with the rest of the melted milk chocolate.
Gently tap to spread evenly, then scrape off excess.
Let them set.
Tap out the truffles.
Serve and enjoy!

10. Cookies & Cream Truffles

Ingredients:

Mold:

• melted white chocolate
• melted dark chocolate
• melted milk chocolate (for coating)
• red cocoa butter
• gold luster dust

Filling:

• 150 grams white chocolate (chopped)
• 1/4 cup cream
• 1 tsp vanilla extract
• cookie crumbs

Instructions:

Place cookie crumbs on a parchment-lined baking tray.
Bake until crisp.
Set aside.

In a small bowl, add red cocoa butter and melt it.
Add streaks of the mixture in the chocolate mold.
Add gold luster dust.
Tap gently to remove excess.
Set aside.

In a microwave-proof mixing bowl, add 1/4 cup of cream.
Add 1 tsp of vanilla extract.
Stir to combine.
Microwave for at least 30 seconds.
Add 150 grams of chopped white chocolate.
Stir until chocolate melts.
Continue to stir until smooth.
Add the baked cookie crumbs into the mixing bowl.
Stir to combine.
Transfer to a piping bag and set aside.

Fill the chocolate mold with melted milk chocolate.
Tap out the excess chocolate, then scrape off the surface for excess.
Let them set.
Pipe out the filling in each mold.
Cover with the rest of the melted milk chocolate.
Gently tap to spread evenly, then scrape off excess.
Let them set.
Tap out the truffles.
Set aside.

Meanwhile, prepare a parchment paper.
Pour melted dark chocolate on the paper, then spread evenly using a spatula.
Gently tap to smoothen the surface.
Let it set.
Once set, pour melted white chocolate on top.
Spread evenly using a spatula.
Drop the truffles on top.
Let them set.
Once set, cut out using a small cookie cutter.
Serve and enjoy!

10 Best Chocolate Truffle Recipes
Images – https://www.youtube.com/watch?v=rcKbOVI_yBo