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Truffle recipes - 74 recipes

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From Six Sisters' Stuff Cookbook

  • 1 1/2 cups pretzel pieces
  • 1/2 cup creamy peanut butter
  • 1 tablespoon unsalted butter, room temp
  • 2 tablespoons light brown sugar
  • Pinch of salt
  • 3 tablespoons powdered sugar
  • 1 cup milk or semisweet chocoalte chips
  • 1 tablespoon shortening
  • Additional peanut butter, melted for garnish
  • Additional pretzel pieces for garnish
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Preheat oven to 350 degrees F

  • Brownie Base:
  • 1 cup unsalted butter
  • 7 ounces unsweetened chocolate chopped
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, chopped
  • Truffle Topping:
  • 4 (2 ounces each) dark chocolate bars
  • 3/4 cup whipping cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon unsalted butter, softened
  • Shaved dark chocolate and unsweetened cocoa (optional-use for a topping if desired)
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Saute the mushrooms on med-high heat till chanterelles brown

  • 1 lb. Each of Chanterelle, Morel & Porcini Mushrooms
  • 1/3 C. Shallots, chopped
  • 3 Tbsp. Garlic, chopped
  • 1 tsp. Thyme, chopped
  • 6 Tbsp. Dry White Wine
  • 2/3 C. Grated Parmesan Cheese
  • 6 Tbsp. Mascarpone Cheese
  • 1/2 Bunch Italian Flat-Leaf Parsley
  • Salt & Pepper to Taste
  • 3 Sheets Fresh Pasta
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Simmer cream and butter, stir until smooth

  • 1 c cream
  • 1/4 c butter
  • 1 lb. semi-sweet chocolate chopped
  • 1-1/2 t vanilla
  • 1 c crushed candy canes
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In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes

  • 1/2 cup (1 sticks) butter, room temperature
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup semi-sweet chocolate chips
  • ½ cup finely chopped walnuts or pecans
  • 1 pound dark chocolate candy coating
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In a medium bowl, heat the chocolate in the microwave in 30 second intervals, stirring each time until the ch...

  • 16 oz. milk chocolate, chopped coarsely
  • 2/3 c. heavy cream
  • 1/2 c. red wine (see post for recommendations), room temperature
  • 1 TB unsalted butter, melted
  • 1/2 c. unsweetened cocoa powder (optional) OR
  • 10 oz. melting chocolate
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DIRECTIONS Make fudge centers

  • INGREDIENTS
  • 1 can sweetened condensed milk
  • 3 c. chocolate chips, melted
  • 2 boxes chocolate cake mix
  • 2/3 c. melted butter
  • 4 large eggs
  • 2 tsp. teaspoons vanilla
  • Powdered sugar, for serving
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In a small bowl, combine the peanut butter and butter

  • 1 1/2 cups pretzel pieces
  • 1/2 cup peanut butter
  • 1 tablespoon unsalted butter, at room temperature
  • 2 tablespoons brown sugar
  • 3 tablespoons powdered sugar
  • chocolate candy coating (or 1 cup semisweet chocolate chips plus 1 tablespoon shortening)
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Season each chicken breast with salt and pepper

  • 4 boneless skinless chicken breasts lightly pounded
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup all-purpose flour
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 3/4 cup white wine
  • 4 thin slices culatello, or sliced ham
  • 12 thin fresh white truffle shavings
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Trim the livers of all connective tissue and cut away any green areas

  • 8 ounces chicken livers
  • 8 ounces duck livers
  • 4 bay leaves
  • 1 garlic clove lightly crushed
  • 1 tablespoon brandy
  • 3/4 cup dry Marsala
  • 4 tablespoons unsalted butter plus
  • 10 tablespoons unsalted butter
  • 2 tablespoons Brown Chicken Stock (see recipe)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 small fresh white or black truffle shaved very thin
  • with a truffle slicer
  • Good-quality crusty bread
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Zesty and full of flavor, this Truffle Pâté is laced with real truffles, fresh lemon, rich Triple Sec, and a vari...

  • 1-ounce truffles
  • 1 cup beef broth
  • 1 1/2-pounds chicken livers
  • 1/2 medium onion, chopped
  • 1 apple peeled, cored, and chopped
  • 2 tablespoons shallots or green onions, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup cold water
  • 2 tablespoons plain gelatin
  • 1 cup butter, 2 sticks, cut into pieces
  • 2 tablespoons Triple Sec
  • 1 teaspoon salt
  • 1 dash dry mustard
  • freshly-ground black pepper to taste
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Warm all three ingredients slowly over low heat, then pour over your dish

  • 1 tablespoon Black Truffle Tapenade (available from Earthy Delights)
  • 1 tablespoon cream
  • 1/2 cup water
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