I LOVE YOU TRUFFLES RECIPE

15 Minute Easy I Love You Truffles Recipe

Ingredients

• ⅔ cup heavy cream
• 6 ounces bittersweet chocolate (60% cocoa), chopped
• 9 ounces plain biscuits
• Pink sprinkles or nuts

Takes 15 min, serves 41.

Instructions

1. In a small saucepan bring the heavy cream to boil, stirring occasionally.
2. Add in the chopped bittersweet chocolate, mix with a spoon until smooth. Let it wait until it reaches room temperature.
3. Meanwhile grind the biscuits in a food processor to make a biscuit four.
4. Transfer it into a large bowl and pour the melted chocolate mixture over it. Mix well with a spatula and chill for 20 minutes.
5. Wet your hands and make small balls from it and roll in pink sprinkles or nuts. The dough doesn’t hold well if you don’t wet your hands.
6. Place them on a large plate in a single layer.
7. Cover with a plastic wrap and chill at least for 4 hours. Remove it from the fridge 30 minutes before serving.

full recipe: https://www.giverecipe.com/valentines-day-truffles/

Chocolate Truffle Cake - With Chocolate Sprinkle Flakes

2 hours 30 Minutes Easy Chocolate Truffle Cake

2 hours 30 minutes mins Serves 12

Ingredients:

For the Chocolate Frosting (make in advance):

• 18 ounces semi-sweet or dark chocolate (finely chopped)
• 2 cups heavy cream
• 1 cup unsalted butter

For the Chocolate Cake:

• 1 ½ cups all-purpose flour
• 1 ½ cup granulated sugar
• ¾ cup Dutch-processed cocoa powder (sifted)
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• ¼ cup vegetable oil
• ¾ cup buttermilk (room temperature)
• 2 teaspoons vanilla extract
• ¾ cup hot water

For the Assembly:

• 1 cup chocolate flakes or chocolate sprinkles
• Large star piping tip

Rated 4.5/5 based on 917 customer reviews

Instructions
Make the Chocolate Frosting (in advance)

1. Place chopped chocolate into a large heatproof bowl.
2. In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering.
3. Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit 5 minutes.
4. Stir gently until completely smooth.
5. Place plastic wrap directly on top of chocolate. Allow to thicken and set overnight.*

Make the Chocolate Cake:

1. Preheat oven to 350F. Grease two 8″ cake rounds, dust with cocoa powder and line bottoms with parchment.
2. Place flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of a stand mixer. Mix until well combined.
3. In a medium bowl, whisk eggs, oil, buttermilk, and vanilla. Very slowly pour in hot water while whisking constantly.
4. Add wet ingredients to dry and mix on medium for 2 to 3 minutes. Batter will be very thin.
5. Pour batter evenly into prepared pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
6. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.
7. Once cooled, cut each layer in half horizontally, if desired.

Assemble the Cake:

1. Place one layer of cake onto a cake stand or serving plate. Top with a thin layer of chocolate frosting (approximately 2/3 cup). Spread evenly.
2. Repeat with remaining layers of cake and frosting. Crumb coat the cake. Chill for 30 minutes.
3. Frost the cake and smooth the sides and top, reserving a small amount of chocolate frosting for the top decorations, if desired. Place cake back in the fridge for 20 minutes to set.
4. Place a bowl upside-down on a baking sheet. Place cake on inverted bowl so that the sides hang over.
5. Gently press chocolate flakes (or chocolate sprinkles) into the sides and top.
6. Pipe dollops of reserved chocolate frosting on top using a large open star tip, like a Wilton 6B, if desired.

NOTES

• Plan to make the chocolate frosting one day in advance.
• You can force the chocolate frosting to thicken quicker by placing the frosting in the fridge, but be sure to stir often.