Prepare for a chocolate custard cake experience that will redefine your dessert expectations.
Imagine sinking your spoon into layers of fudgy, creamy perfection—this recipe unveils the secrets to achieving that decadent dream at home.
Are you ready to embark on a culinary adventure?
Ingredients
Let's gather what you'll need to make these yummy truffles: 285g/10 oz of dark chocolate melts (think chocolate chips or a coarsely chopped chocolate block), 2 tbsp (30g) of unsalted butter, and 1/2 cup (125ml) of full-fat cream—not the low-fat stuff; we want richness here! To ensure the truffles have the right consistency, using the right ratio of chocolate to cream is crucial to success.
Now, for coating! You've got options. Consider 1/2 cup of desiccated coconut. Or—for a "posh" look—grab 1/4 cup of unsweetened cocoa powder. Dutch Processed works wonders!
Crushed peanuts? Yes, please! About 1/2 cup, but make them small so they stick well. Sprinkles? Absolutely! A 1/3 cup should do the trick. And if you are feeling fancy, 1/4 cup of icing sugar works wonders also!
Don't forget those extras, too. I am talking about liquor, orange, peppermint, and almond essence!
Instructions
Okay, so here's where the magic happens—I mean, the truffle-making! I'm gonna walk you through it. First, grab your chocolate, cream, and butter, and toss 'em in a microwave-safe bowl. Nuke it on high, with 4 goes at 30 seconds each, and don't forget to stir in between or you'll burn it!
Now, after microwaving, cover the bowl, and let it sit for 5 minutes—patience, young Padawan! Then, stir until it's all smooth and melted into a ganache. Stick the bowl in the fridge for six hours, or as long as it takes. Freezing is a super big no-no! The process ensures that the ganache sets properly, which is essential for rolling.
While you're waiting, grab a plate or tray, and chill it in the fridge. Then, place your coatings, like cocoa powder, into a bowl. Remember to set your freezer pack down, and cover it with paper towels. I swear, these truffles are gonna be good!
Recipe Notes
I've got to share some essential tips for nailing these truffles—and trust me, these are game-changers! Even basic dark chocolate melts work wonders, but hey, fancy chocolate? Even better! Just remember, it's gotta be cooking chocolate from the baking aisle, not the snacking kind.
The ganache needs to be firm enough to roll – think cold butter, not peanut butter you just opened! If it sits overnight and gets too firm, let it chill a bit to soften.
Rolling can get messy, hence my freezer pack trick! Keep your hands cold—really cold. I have hot hands; I always need an ice pack.
Want coatings besides cocoa? Icing sugar, crushed nuts, sprinkles – go wild! Avery – a reader– uses coconut oil instead ofbutter w/ coconut milk + cream! Genius!
Flavor ideas? Booze, peppermint, coffee! Finally, remember you need to serve your truffles at room temperature; It's the trick to the perfectly creamy inside!
Nutrition Information
Now, let's switch gears to what's inside each of these delicious bites—nutrition! Each truffle, weighing about 15 grams, packs about 83 calories—not too bad for a sweet treat!
Carbs? You're looking at around 7.5 grams, while protein clocks in at 1 gram. Don't worry; it's not all guilt! There's about 5.5 grams of fat.
Check out other details! Saturated fat's at 3.9 grams, cholesterol at 6 mg, and sodium's pretty low at 18 mg. You'll also find a tiny bit of potassium—52 mg—and fiber—0.6 grams—so it's not entirely devoid of good stuff.
Sugar? Yeah, it's sweet, with 6.3 grams, but hey, you're enjoying it, right? Plus, a sprinkle of vitamins and minerals. There is Vitamin A 50 IU, Calcium 20 mg, and iron at 0.4 mg. Enjoy your truffles—knowing what's inside helps!
Short Recipe Version
Chocolate Custard Cake
Prep time: 20 minutes
Cook time: 45 minutes
Servings: 8
Ingredients:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 egg
1 cup boiling water
1 package (4-serving size) instant chocolate pudding mix
3 cups milk
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Add 1/2 cup milk, oil, vanilla, and egg. Beat until smooth.
- Gradually add boiling water, stirring until just combined (batter will be thin).
- Pour batter into a greased 9-inch square baking pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly.
- In a separate bowl, whisk together instant chocolate pudding mix and 3 cups milk until smooth.
- Pour pudding mixture over warm cake.
- Refrigerate for at least 2 hours.
Nutrition Information (per serving, estimated):
Calories: 350
Protein: 8g
Fat: 15g
Carbohydrates: 45g
Sugar: 30g