Mini Chocolate Cupcakes with Reese’s Peanut Butter Cup Centers – “Autumn/Halloween Version”

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These ‘surprise in the center’ cupcakes are extra chocolaty and delicious – frosting is always optional.

I like to call these types of recipes A Little Help From My Friends because I used a purchased cake mix and canned decorating cake icing. I know most people don’t have a lot of extra time, so A Little Help From My Friends always helps.

I think you’re gonna find these cupcakes a bit addictive.  Once you pop one in your mouth, you just can’t stop!  Extra cocoa, brown sugar and a bit of vanilla are added to a dark chocolate cake mix, giving these mini cupcakes an extra BAM of chocolate flavor.  And the goodness of mini Reese’s peanut butter cups really puts these little treasures over the top in the taste department.

The trick to making these is placing a mini peanut butter cup in each lined cupcake section before adding the batter.  ++ In this particular instance, mini cupcake tins were used, but these special cupcakes can also be prepared using regular sized cupcake tins.

I prepared these Autumn/Halloween cupcakes last weekend when my twin brother and his family came for dinner. We cooked chicken breasts and thighs on a grate suspended over my fire pit. (I’d been wanting to grill chicken this way for a long, long time.)  The chicken turned out really tender and the smoky flavor reminded me of when my dad used to cook hamburgers over an open fire.  The flavor of those hamburgs has stayed with me entire life. Let me tell you, grilling with today’s charcoal briquettes, which now often contain bits of charcoal PLUS coal, starch, sawdust, and sodium nitrate, can’t even come close to the taste of grilling over a wood fire.

After the meal, these mini Autumn/Halloween cupcakes .. and  S’Mores .. were enjoyed by all. (None of the adults had any of the S’mores but they couldn’t stop eating these cupcakes…) After my guests departed, I wrapped up a few baking potatoes in several layers of aluminum foil and nestled them in the fire. The next morning those potatoes made the BEST home fries.  Oh yeah – the best things in life are free!

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++  Yield – 50 or so mini cupcakes

++  Heat oven to 350F

++  Bake mini cupcakes 12 minutes   (Bake average sized cupcakes according to package directions.)

Ingredients

++ I highly recommend using cupcake liners

  • 1 box Dark Chocolate cake mix – prepared according to the package directions
  • 1  Tbs. cocoa powder
  • 1 Tbs.  brown sugar
  • 1/2 tsp. vanilla extract

  Here’s what I used to decorate my Autumn/Halloween cupcakes

  • 2 cans green Decorating Cake Icing   ++ I used Betty Crocker brand
  • 1 (1 lb.) bag candy pumpkins  ++  You’ll have some leftover to nibble on!!

Method

Line cupcake tins.  Unwrap mini Reese’s peanut butter cups and place one in each section.

Prepare cake mix according to the package directions. Add  1 Tbs. cocoa powder, 1 Tbs. brown sugar and 1/2 tsp. vanilla extract. Beat for another 30 seconds or so.  Using a tablespoon, fill each section 2/3s full of cake batter. Using a small spoon, spread batter so peanut butter cups are fully covered.

Bake for about 12 minutes. Cupcakes will be slightly rounded and, when tapped with a finger, should not dent in.  Remove cupcakes and cool on a rack. Repeat until all batter is used up.  It’ll take a little while to make so many cupcakes but it’s easy and fun   ; o )

When cupcakes are fully cooled, frost with canned decorating icing.  ++  Use the star tip which is included with the icing.  Lightly press a candy pumpkin on the top of each cupcake. Enjoy!

TIP — While one batch of cupcakes is baking, remove wrapping from additional peanut butter cups.  Children love to help with this… but be prepared to lose several candies in the process!   

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Tired of Thin Layer Cakes – Here’s a Trick to Fix That! Yellow Layer Cake with Mini Chocolate Chips and English Toffee Bits

I don’t know about other parts of the world, but the cake mixes in the States have been getting smaller and smaller – which is so wrong.  I’d rather pay a bit more and have a nice, fat layer cake..  We have no control over what the stupid cake mix companies do, but luckily there’s a few things you can add to be sure your layer cakes come out bigger.  (You may decide it’s just easier to make a cake from scratch – and that works too!)

BREAKING DEVELOPMENT  – –  I broke my ankle last night… Not a bad break, luckily, but still inconvenient.  And – get this – I’m having a party today because one of my twin sons and his family will be visiting from the Philadelphia area.

I’ve been cooking, and cleaning, for the last few days. Yesterday my other son and I put out all the outdoor furniture… and dragged out all the cushions and lanterns etc.  I was so pleased when I finished washing the final table and chairs… But cruel fate intervened… As I stepped down from our deck (to dump out the bucket of water) my foot caught on a huge, thick stepping stone… Over I went, like Jill of Jack & Jill fame, bucket, gloves and sponges flying all over.

And I heard my ankle break.  I crawled to where I thought I’d left my phone…. then remembered I’d brought it to the porch… so I crawled some more.  In any event, my brother-in-law and a neighbor got in me the car… but not until I directed them to find my comb, get my make-up kit and bring me clean clothes.  Being men… they started getting impatient – but I was married for almost 40 years… so I’m used to it!

Luckily, the cake (which is for my granddaughter’s birthday) was baked before I fell – so I got up early this morning so I could frost it and post the recipe.   ; o )

UPDATE — My Granddaughter was very happy with her birthday cake.  And the party was a great success as well !!

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Directions for a ‘Bigger and Better’ Layer Cake with Mini Chocolate Chips and English Toffee Bits  

Oven at 350F        Bake for 30 – 35 minutes      Two greased 9” round cake pans

Dry Ingredients for ‘Add-In’ Batter

  • 3/4 cup flour
  • 1/4 cup brown sugar or granulated sugar   ++  I used brown
  • 1 teaspoon baking powder
  • 2 pinches salt

In a medium bowl mix together flour, sugar baking powder and salt with a fork

Liquid Ingredients for ‘Add-In’ Batter

  • 1/2 cup water
  • 1/4 cup oil
  • 1 egg

Add liquid ingredients to dry ingredients. Beat with mixer for about 30 seconds until well blended.  Set bowl aside.

  • 1/2 cup mini chocolate chips
  • 1/2 cup English Toffee Bits  ++  I used ‘Heath’ Brand 
  • 1 Tbs. all purpose flour

Mix 1/2 cup mini chocolate chips, 1/2 cup English Toffee Bits and 1 Tbs. flour in a small bowl.  Set aside.

  • 1 yellow cake mix, prepared according to package directions    ++  I used Duncan Hines Butter Yellow – ‘Classic’

Once cake mix is prepared, pour in ‘Add-On’ batter.  Beat with mixer for about 30 seconds until well blended.  Gently mix in mini chocolate chips, English Toffee Pieces and flour mixture.

Divide batter equally between two greased 9” round cake pans.  Bake at 350F for 30 – 35 minutes – or until toothpick or sharp knife inserted in center comes out clean.   ++  Because of the ‘Add-In’ batter, your layers may take 3 – 5 minutes more time than usual.  

Cool cakes on wire rack for 15 minutes. Remove cake from pans and cool completely before frosting.

Due to my broken ankle – and the fact that I have no crutches because the ER ran out of ‘short people crutches’, I frosted my cake with purchased frosting BUT soon I’ll post my recipe for a really delicious homemade chocolate frosting ‘to die for’.   Enjoy!!

P.S.  My son who lives locally is arriving in a few minutes with some crutches – HURRAH!! And I am not cancelling the party …however, I won’t be the one bringing out trays of food.. not for several weeks.

1 - Morgan's Birthday Cake - My Yellow Farmhouse

Add-In Batter – Ready to Go

2 - Morgan's Birthday Cake - My Yellow Farmhouse
Add-In Batter & Cake Mix Batter Mixed – Chocolate Chips and English Toffee Added
3 = Morgan's Birthday Cake - My Yellow Farmhouse
Divide Batter Equally Between 2 Greased 9″ Pans
Morgan's birthday cake - My Yellow Farmhouse
I Like to Level the Layers Using a Sharp Knife

Tired of Thin Layer Cakes - Here's a Trick to Fix That!  Yellow Layer Cake with Mini Chocolate Chips and English Toffee - My Yellow 

 

Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee

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‘Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee’ was chosen by ‘Bernideen’s Tea Time’ as a special feature!!!

http://blog.bernideens.com/2016/02/special-features-from-bttcg-blog-party_20.html

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Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee starts with a yellow cake mix to which melted butter, milk, eggs, butter brickle baking bits and vanilla are added.  After baking, the two layers are cut in half to form four, and each layer is frosted with whipped cream and sprinkled with crushed milk chocolate toffee.  Yummy!!!

I love the idea that such a delicious – and rather impressive looking dessert – starts with a ‘jazzed up’ cake mix!!

Ingredients

CAKE

  • 1 box yellow cake mix   ++  I used Betty Crocker
  • 1 cup WHOLE milk  ++ You can use 1% or 2%, the cake just won’t be as rich.
  • 1 stick (1/2 cup) melted butter  ++  Butter replaces the oil in the recipe.
  • 3 eggs
  • 1/2 tsp. vanilla and 1/2 tsp. almond extract
  • 1/2 cup butter brickle baking bits  ++   I used to ‘Heath’ toffee baking bits

WHIPPED CREAM FROSTING

  • 2 cups COLD whipping cream  (1 pint)
  • 1/3 – 1/2 cup confectionery (icing) sugar  ++  I used 1/2 cup  conf. sugar but think I will use 1/3 cup next time.  It all depends how sweet you like your whipped cream. 
  • 1-4 – 1/2 tsp. vanilla and 1/4 – 1/2 tsp. almond extract.  ++ Start out with 1/4 tsp. vanilla extract and 1/4 tsp. almond extract, then if you wish, add a bit more.  It’s all a matter of personal taste.
  • about 2 cups crushed milk chocolate covered toffee candy – such as SKOR or HEATH bars – about 4 – 5 candy bars.  ++  I used 5.

Method      

 2 (9″) greased and floured (nonstick) round cake pans   Bake at 350F for 25 – 30 mins.

Place 1 box yellow cake mix, 1 cup WHOLE milk, 1 stick (1/2 cup) melted butter, 3 eggs and 1/2 tsp. vanilla and 1/2 tsp. almond extract in a medium bowl.  Blend the ingredients first, then beat at medium speed for 2 minutes.  Stir in butter brickle bits.

Divide batter equally between two greased and floured 9″ round pans.  Smooth tops with a spatula.  Bake for 25 – 30 minutes.  Allow pans to cool for 10 minutes on a cake rack before removing and allow layers to cool throughly before frosting with whipped cream.

PREPARING WHIPPED CREAM

With mixer set at medium speed, beat 2 cups whipping cream and 1/2 cup confectionery (icing) sugar until  thickened.  Add 1/2 tsp. vanilla and 1/2 tsp. almond extract and continue beating until cream is thick enough to hold its shape. ++  When you pull the beaters out, the cream should stand in stiff peaks

PUTTING CAKE TOGETHER

Here’s a trick I learned when I took a cake decorating course A LONG TIME AGO – place a blob of whipped cream in the middle of your serving platter. Place the first layer on top of the cream.  The whipped cream (or, in other cases, frosting, helps keep the cake from sliding.

You’ll be frosting 4 layers, so imagine that you’d divided the whipped cream into quarters so you’ll have enough for the whole cake.  You’ll also be sprinkling on 1/4 of the crushed toffee candy for each of the 4 layers.

Spread a layer of whipped cream on top of the first layer.  Sprinkle on a 1/4 of of the crushed toffee candy bars.

++  Here’s another tip from that cake decorating course.  1. Start frosting by placing a good-sized amount of whipped cream in the center of the layer.  2. Make the whipped cream layer a little thicker when you come to the edge of the cake – almost like a rim.

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Place your 2nd layer on top of first.  Repeat – spreading on a layer of whipped cream and sprinkling 1/4  of the crushed candy bar for each remaining layer.

I love how this cake looks pretty darn impressive, yet is so easy to make.  And it tastes as good as it looks.  Enjoy!!

++  Recipe adapted from Taste of Home.

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Good Grief Charlie Brown – It’s a Pumpkin Patch Ice Cream Cake !!

All you need to make ‘Pumpkin Patch Ice Cream Cake’ is ice cream (no surprise there), two packages of chocolate cookies, pumpkin shaped candy and purchased green frosting!

This year marks the 60th anniversary of the American comic strip Peanuts.  Created by Charles M. Shultz, Peanuts  features delightful characters and a dog named Snoopy.   Adults are never seen – ever – which I believe is every child’s dream!

The Great Pumpkin, who, like Santa Claus arrives bearing gifts only to disappear once his task is done, made his first appearance in 1959.  Linus is the only person who believes in The Great Pumpkin and the other children laugh to see Linus sitting in a pumpkin patch year after year …. waiting for The Great Pumpkin …. who never shows up.  Yet Linus remains undeterred and has great faith The Great Pumpkin will show up next year.  What an optimist!!

Every year since 1996 families have gathered around their TVs to watch It’s the Great Pumpkin, Charlie Brown, knowing full well that Linus will only be humiliated once again.  I dedicate this pumpkin patch ice cream cake to Linus, Charlie Brown, Snoopy (the dog) and all the Peanuts gang.

Great Pumpkin Charlie Brown

++ I just learned the first Peanuts movie (not a cartoon) is arriving at theaters in States on November 6th.  How’s THAT for timely??  (I had no idea….)

   Ingredients and Method       See ‘how to photos’ at the bottom of this page!!

Use a 9’x 13′ pan or casserole       If using a slightly bigger or smaller pan, adjust ingredients

  • 2  (1.5 quart)  containers ice cream        ++I used chocolate and fudge swirl ice cream   
  • 5 cups chocolate cookie crumbs     ++  About 1 1/2  packages chocolate cookies with vanilla cream centers such as Oreo Chocolate Sandwich Cookies    oreo cookie
  • candy pumpkins – – –  22 – or so….
  • 1 container purchased cake icing with ‘cake decorating tips’ –  OR about 1/2 cup homemade icing, dyed green

 Remove ice cream from freezer and allow to warm up a bit while you prepare chocolate cookies crumbs.

Using a food processor or blender, chop up approximately 1 1/2 packages of chocolate cookies with vanilla cream centers.  You will need 5 cups chocolate cookie crumbs total.

++  If you don’t have a food processor or blender available, place cookies in a large plastic bag and ‘smash’ cookies using a rolling pin, meat tenderizer or a can.

Spread 1 1/2 cups chocolate cookie crumbs on the bottom of pan.

Open one ice cream container. Using a knife, go around edge of ice cream cartoon to loosen ice cream.  Tip ice cream onto a plate.  Cutting one slice at a time, cut ice cream into 3/4′ slices and lay slices on top of crumbs.  Continue until there is one full layer of ice cream.  ++  You may have a bit of ice cream left over if you’ve used a smaller size pan.

++ Don’t ‘fret yourself’ over the placement of the ice cream layers.  Make sure your hands are freshly washed & use your fingers to push the ice cream into the corners etc.  (If you follow this blog, you know I’m a BIG fan of just using my (clean) hands at times!)

Sprinkle 1 1/2 cups of chocolate cookie crumbs on top of ice cream.

Repeat ice cream layer using second container of ice cream.

Sprinkle on remaining 2 cups of cookie crumbs.

Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com

Arrange the candy pumpkins here and there on top of the chocolate cookies crumbs.  Add vines and leaves – and there you are..  A Pumpkin Patch Ice Cream Cake that would make The Great Pumpkin proud.  Enjoy!

We grew both orange and white pumpkins at our farm in St. Antoine de Tilly, Quebec

Pumpkins and Our Horse Ben - myyellowfarmhouse.com

Autumn – My Yellow Farmhouse – 2015

Fall Photo - myyellowfarmhouse.com

Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com

‘Frightfully Delicious Halloween Bars’ with Candy Corn, Mini-Marshmallows, Nuts and Chocolate Chips

Not Halloween?  Skip the Candy Corn and use full cup of chocolate chips, M&Ms or broken-up candy bars.    ; o )

Frightfully Delicious Halloween Bars are gooey, chewy and chocolatey.  Imagine combining a recipe for brownies with a recipe for chocolate cake (which includes a stick of butter) – then sprinkling on mini-marshmallows, nuts and chocolate chips – and you’ll have a good idea of how good these taste.

Oven at 350 (F)        Greased 9′ x 9′ pan       Yield – 20 pieces

Bake for 22 minutes, remove pan from oven.  Add toppings – bake for a further 4 to 5 minutes

    INGREDIENTS

       Topping

  • 1 1/4 cups miniature marshmallows
  • 1/2 cup dark chocolate chips      ++  I use ‘Hershey’s Special Dark Chocolate
  • 1/2 cup candy corn
  • 1/2 cup chopped nuts  –  your choice

      Cake

  • 1/2 cup butter (or margarine)    ++ 1 stick
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt

  METHOD

Place 1 1/4 cups mini-marshmallows in a small bowl.  In another small bowl, combine 1/2 cup dark chocolate chips, 1/2 cup candy corn and 1/2 cup chopped nuts.  Set aside both bowls.

Place 1/2 cup butter or margarine in a microwavable bowl.  Melt butter for 30 seconds, until melted. Add 1 cup sugar, 2 eggs and 1 tsp. vanilla extract.  Mix with a fork or whisk until well-blended and lemon-colored.

Add 1/2 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 tsp. baking powder and 1/2 tsp. salt.  Mix with a whisk or spoon until well blended.  Pour batter into greased 9′ x 9″ pan.

Bake at 350 (F) for 22 minutes.

Remove pan from oven.  Sprinkle on 1 1/4 cups miniature marshmallows, then sprinkle on mixture of 1/2 cup candy corn, 1/2 cup dark chocolate chips and 1/2 cup chopped nuts.

Return pan to oven for 4 – 5 minutes, until mini-marshmallows are softened and slightly puffed.  Cool completely on wire rack.  Fill a mug with very hot water.  Cut into 16 or 20 pieces.

++ Dip a sharp knife into hot water before each new cut.       ++   Between each cut you may need to wipe off knife.     ++  Don’t get frustrated by the stickiness of the marshmallows,  just take your time!  And keep rewetting the knife in the hot water!   Enjoy!!!

Frightfully Delicious Halloween Bars with Candy Corn- My Yellow Farmhouse.com

Frightfully Delicious Halloween Bars with Candy Corn -myyellowfarmhouse.com

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Frightfully Delicious Halloween Bars with Candy Corn - myyellowfarmhouse.com

Frightfully Delicious Halloween Bars with Candy Corn myyellowfarmhouse.com

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Frightfully Delicious Halloween Bars with Candy Corn - myyellowfarmhouse.com (2)

++  Adapted from http://www.hersheys.com/recipes

Toffee Ice Cream Pie with Homemade Cookie Crust and Caramel Sauce

I just learned something….Toffee is basically sugar and butter. Caramel is sugar and cream or milk, with butter occasionally in the mix.  How about that?!
This was fun to make. But – if you’re short of time, you could buy a vanilla cookie crust and some caramel sauce.

This is actually my second attempt at making this pie! If you read my last post, I quoted Roseanne Roseannadana, “It’s always something. If it’s not one thing, it’s another.” And the ‘one thing’ happened to be that I fell and badly banged my head and sprained my wrist.  And the ‘other thing’ is that I ‘totaled’ the first version of this pie.  As I was placing my finished pie into the freezer, I scraped off about half the toffee candy and homemade caramel sauce on the ice maker. I attempted to repair the damage …. but the Toffee Ice Cream Pie with Homemade Cookie Crust and Caramel Sauce just didn’t look right.  So, today, I made another pie.       And this version is perfect! 

Ingredients
  • CRUST INGREDIENTS
  • 1 1/2 cups ground ‘Nilla Wafers – – or any other soft vanilla cookie
  • 2 Tbs. sugar
  • 1/3 cup melted butter
  • CARAMEL SAUCE INGREDIENTS
  • 1/4 cup butter
  • 1 cup light brown sugar      ++ NOT packed !!
  • 1/4 cup dark Karo syrup
  • 1/2 cup heavy or whipping cream
  • 1 tsp. vanilla extract
  • PLUS….
  • 1 pie pan      ++  NOT a deep dish pie pan
  • a quart of toffee crunch ice cream – slightly softened  
  • 2 English toffee bars, such as Heath, Score or Daim, broken into small pieces
Method

CRUST – Combine 1 1/2 cups ‘Nilla Wafer crumbs, 2 Tbs. sugar and 1/3 cup melted butter in a medium bowl. Press crust mixture firmly on the bottom and sides of an 8′ or 9’ pie pan.  ++  I used a measuring cup today to press down the crust – and it came out much nicer than my first attempt!

1 -Toffee Ice Cream Pie with 'Nilla Wafer Crust - myyellowfarmhouse.com6 -Toffee Ice Cream Pie with 'Nilla Wafer Crust and Homemade Caramel Sauce

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CARAMEL SAUCE In a medium saucepan melt 1/4 cup butter over medium-high heat until it melts.  Add 1 cup light brown sugar  (NOT packed !!) and 1/4 cup dark Karo syrup.  Bring to a boil, stirring the whole time. Lower heat to medium and continue to boil – stirring – for about 4 minutes.

Toffee Ice Cream Pie with 'Nilla Wafer Crust - myyellowfarmhouse.com

Reduce heat to low.  Stir in 1/2 cup heavy or whipping cream and 1 tsp. vanilla extract. Cook, stirring, for another minute.

Your finished product should look something like this.    ++ It’s best to leave the sauce in the saucepan, I just did this for ‘photographic purposes’ !

3 -Toffee Ice Cream Pie with 'Nilla Wafer Crust - myyellowfarmhouse.com

Place crust in freezer for 20 minutes.    Remove pie crust from freezer.     Drizzle about 2/3s of the caramel sauce over the pie crust.   ++  If your cookie crust isn’t too cold, you’ll be able to spread the caramel sauce.  Otherwise, just drizzle the caramel sauce onto the crust.

Toffee Ice Cream Pie - myyellowfarmhouse.com

Spread enough softened ice cream to fill the crust.

7- Toffee Ice Cream Pie with 'Nilla Wafer Crust and Homemade Caramel Sauce

Sprinkle broken up pieces of toffee candy on top of the ice cream. Drizzle the remaining caramel sauce over the candy bits.

++ The caramel sauce came out a bit too thin on my 1st try…. and it was a bit thick on my 2nd try – but it didn’t matter !!  When it was too thin, I put it in the fridge for a bit, and when it was too thick, I just added a bit of the heavy cream and gently rewarmed it.

Return pie to freezer for about 6 hours – or overnight.  ++  Pie will be easier to cut if you allow it to sit out for a few minutes after removing it from the freezer.   ENJOY !!

8 -Toffee Ice Cream Pie - myyellowfarmhouse.com (3)2nd - Toffee Ice Cream Pie with Homemade Cookie Crust and Caramel Sauce - myyellowfarmhouse.com

++  Recipe adapted from http://www.kitchendaily.com/recipe/nilla-ice-cream-pie

Homemade Chocolate Truffles

++ Recipe adapted from Family Circle magazine, Feb. 2013

I recently returned from spending a week at our home in the Pocono mountains. While there I was determined to prepare a few things for my blog as I hadn’t posted anything in several weeks.

                      We had a bit of snow – not too much.  But it sure was c.o.l.d. !!

pocono house - jan 2014

++ UPDATE – These Homemade Chocolate Truffles were a big hit.  A limit had to be set on the amount of truffles eaten at one time so the children wouldn’t eat them all !

Cooking, when you don’t have all your usual ‘stuff’, can be a real challenge.  The original recipe for these truffles calls for a food processor – which we don’t happen have at the Pocono house. So, I decided, seeing as I was ‘sans food processor’, to use a hammer and a zip lock bag to ‘bust up’ the chocolate – and I made the truffles in a large saucepan. Luckily, my efforts resulted in some creamy and delicious truffles!!

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To make these truffles WITHOUT a food processor, scroll farther down…

 

ORIGINAL DIRECTIONS – USES A FOOD PROCESSOR  

  Truffles - myyellowfarmhouse.com

Truffles - My Yellow Farmhouse
On left, 6 oz. semi-sweet chocolate.  On right, 8 oz. bittersweet chocolate.

INGREDIENTS

  • 8″ square pan, lined with foil
  • large cookie sheet, lined with waxed paper (Or a large tray.)
  • 6 ounces semi-sweet chocolate   (I use Baker’s, which comes in 4 oz. boxes. You can find it in the baking aisle.  Buy 2 boxes but you’ll only need half of the 2nd one.)
  • 8 ounces bittersweet chocolate (You’ll need 2 full boxes.)
  • 2/3 cup heavy (whipping) cream   (Full Cream)
  • 2 Tbs. coffee liqueur
  • 2/3 cup confectioner’s sugar  (Icing Sugar)
  • 1/4 tsp salt
  • FOR ROLLING THE FINISHED TRUFFLES IN:
  • 1/3 cup cocoa powder – mixed with 1 Tbs. confectioner’s sugar    ++ You do NOT have to add the confectioner’s sugar. I just don’t like truffles rolled in plain cocoa powder, although that’s how truffles are usually sold. 
  • 1/3 cup confectioner’s sugar   ++ Another option to roll the truffles in.

METHOD

++ Line a 8″ square pan with aluminum foil.

++ Line a cookie sheet or a tray with waxed paper.

Add 6 oz. semi-sweet chocolate, 8 ounces bittersweet chocolate, 2/3 cup confectioner’s sugar and 1/4 tsp. salt to food processor. Whirl 1 – 2 minutes until ground. Set aside.

In a medium saucepan using medium heat, warm 2/3 cup heavy cream and 2 Tbs. coffee liqueur just to a simmer.

Truffles - myyellowfarmhouse.com

With food processor running, add cream mixture in a steady stream. Process until smooth.

Scrape into pan. Chill for 1 1/2 hours.

truffles - myyellowfarmhouse.com

Lift chocolate from pan using aluminum foil. Cut into 36 pieces.

truffles - myyellowfarmhouse.com

Shape into balls. ++  Allow chocolate to warm up a bit – makes it easier to roll.  Place chocolate balls on a wax-paper lined sheet or tray.

Truffles - My Yellow Farmhouse.com

Roll truffles in 1/3 cup cocoa powder mixed with 1 Tbs. confectioner’s sugar OR plain cocoa powder OR just plain confectioner’s sugar.

Truffles - myyellowfarmhouse.com

Truffles can be stored in an airtight container for up to a month, not that these will last that long.  Enjoy !

Truffles - My Yellow Farmhouse

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Directions for making these truffles WITHOUT a food processor.

Truffles - myyellowfarmhouse.com

Truffles - My Yellow Farmhouse
On left, 6 oz. semi-sweet chocolate.  On right, 8 oz. bittersweet chocolate.

On left, 6 oz. semi-sweet chocolate.  On right, 8 oz. bittersweet chocolate.

  • 8″ square pan, lined with foil
  • large cookie sheet, lined with waxed paper (Or a large tray.)
  • 6 ounces semi-sweet chocolate   (I use Baker’s, which comes in 4 oz. boxes. You can find it in the baking aisle.  Buy 2 boxes but you’ll only need half of the 2nd one.)
  • 8 ounces bittersweet chocolate (You’ll need 2 full boxes.)
  • 2/3 cup heavy (whipping) cream   (Full Cream)
  • 2 Tbs. coffee liqueur
  • 2/3 cup confectioner’s sugar  (Icing Sugar)
  • 1/4 tsp salt
  • FOR ROLLING THE FINISHED TRUFFLES IN:
  • 1/3 cup cocoa powder – mixed with 1 Tbs. confectioner’s sugar    ++ You do NOT have to add the confectioner’s sugar. I just don’t like truffles rolled in plain cocoa powder, although that’s how truffles are usually sold. 
  • 1/3 cup confectioner’s sugar   ++ Another option to roll the truffles in.

++ Line a 8″ square pan with aluminum foil.

++ Line a cookie sheet or a tray with waxed paper.

Method

Break the 6 ounces of semi-sweet chocolate and the 8 ounces of bittersweet chocolate into pieces. Place the broken up chocolate in a zip lock bag and break up the chocolate further by using a meat tenderizer, a can, a hammer or anything else you can think of, like a rolling pin. Set aside.  ++ I got the chocolate into smaller pieces by using the NutriBullet I use to make smoothies. However, it’s not necessary to have the chocolate pieces this small because they’ll melt when added to the warm cream/liqueur mixture.

Truffles - myyellowfarmhouse.com

In a large saucepan, over medium heat, warm 2/3 cup heavy cream and 2 Tbs. coffee liqueur – just until it comes to a simmer.

Truffles - myyellowfarmhouse.com

Raise heat slightly. Add chocolate pieces, 1/4 tsp. salt and 2/3 cup confectioner’s sugar. Stir slowly until chocolate is melted and mixture comes to a boil.

Truffles - myyellowfarmhouse.com

Remove pan from heat and allow mixture to cool for about 5 minutes. Then, using a large mixing spoon, beat the chocolate pretty hard for about 30 seconds.

Scrape into an 8′ pan which has been lined with foil. Refrigerate for 1 1/2 hours.

truffles - myyellowfarmhouse.com

Lift chocolate from pan using the aluminum foil. Cut into 36 pieces. (Another adaption – we only had a round cake pan, so my pieces were uneven. But I worked it out!)

truffles - myyellowfarmhouse.com

Shape chocolate into small balls about 1″ across.  ++  Allow chocolate to warm up a bit – makes it easier to roll.  Place chocolate balls on a wax-paper lined sheet or tray.

Truffles - My Yellow Farmhouse.com

Roll truffles in 1/3 cup cocoa powder mixed with 1 Tbs. confectioner’s sugar OR plain cocoa powder OR just plain confectioner’s sugar.

Truffles - myyellowfarmhouse.com

Truffles can be stored in an airtight container for up to a month, not that they’ll last that long. Enjoy!                     Truffles - My Yellow Farmhouse