Putt Pantry Truffle Recipes

Putt Pantry Truffle Recipes - Create These Decadent Delights

Introduction

Welcome to a world of indulgence, where the rich flavors of truffles transform simple moments into exquisite experiences. We aim to guides you through a selection of recipes and pairings designed to elevate the enjoyment of your truffles. From cozy beverages to elegant desserts, discover new ways to savor your favorite truffles.

1. Truffle Hot Chocolate

Ingredients:

• 2 cups whole milk
• 4 Milk Chocolate Truffles
• Whipped cream, for garnish
• Cocoa powder, for garnish

Instructions:

1. Heat milk in a saucepan over medium heat until hot but not boiling.
2. Add truffles, whisking until fully melted and combined.
3. Pour into mugs, top with whipped cream, and a dusting of cocoa powder. Serve immediately.

2. Truffle Stuffed Strawberries

Ingredients:

• 12 large strawberries
• 6 White Chocolate Truffles
• 1/4 cup chocolate chips, for drizzling

Instructions:

1. Hollow out the center of each strawberry.
2. Melt Truffles in a double boiler or microwave, then carefully fill each strawberry.
3. Melt chocolate chips and drizzle over the stuffed strawberries. Refrigerate until set.

3. Chocolate Truffle Cheesecake Bites

Ingredients:

• 1 cup crushed graham crackers
• 2 tablespoons unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/4 cup powdered sugar
• 6 Dark Chocolate Truffles, chopped
• Melted chocolate, for dipping

Instructions:

1. Mix graham crackers and butter, press into the bottom of a mini muffin pan, and chill.
2. Whip cream cheese and powdered sugar until smooth, fold in chopped truffles.
3. Spoon mixture over crusts, freeze until firm, then dip in melted chocolate.

4. Putt Pantry Truffle Mocha

Ingredients:

• 1 cup hot freshly brewed coffee
• 2 Milk Chocolate Truffles
• 1/2 cup steamed milk
• Whipped cream, for garnish

Instructions:

1. Pour hot coffee over Truffles in a mug, stirring until melted.
2. Add steamed milk, top with whipped cream. Enjoy a luxurious twist on your morning coffee.

5. Truffle-Infused Whipped Cream

Ingredients:

• 1 cup heavy cream
• 2 Truffles of choice, finely chopped

Instructions:

1. Heat cream until warm, then remove from heat and add chopped truffles, stirring until melted.
2. Chill the mixture, then whip until soft peaks form. Perfect for topping desserts and beverages.

6. Peppermint Truffle Hot Cocoa

• Warm 2 cups of milk and stir in 4 Peppermint Truffles until melted. Top with whipped cream and a sprinkle of crushed peppermint candy.

7. Chocolate Truffle Fondue

• Melt 10 assorted Truffles with 1/4 cup of heavy cream in a fondue pot. Serve with fruit, marshmallows, and pound cake for dipping.

8. Putt Pantry Truffle Espresso Shots

• Place a Milk Chocolate Truffle in a shot glass. Pour hot espresso over the truffle. Stir and enjoy a rich coffee-chocolate shot.

9. Truffle-Coated Popcorn

• Drizzle melted Dark Chocolate Truffles over freshly popped popcorn. Add a pinch of sea salt and toss to combine.

10. No-Bake Chocolate Truffle Pie

• Fill a pre-made graham cracker crust with a mixture of melted Truffles (12 pieces) and 1 cup of whipped cream. Chill until set.

11. Chocolate Truffle Smoothie

• Blend 1 banana, 1 cup milk, 2 Truffles, and ice. A perfect chocolatey treat.

12. Quick Truffle Mousse

• Whip 1 cup heavy cream until stiff peaks form, fold in melted Truffles (6 pieces). Chill and serve.

13. Chocolate-Covered Fruit

• Dip strawberries, banana slices, or orange segments in melted Truffles. Place on wax paper to set.

14. Truffle Stuffed Cookies

• Wrap cookie dough around Truffles. Bake as usual for a surprise chocolate center.

15. Truffle-Topped Brownies

• Prepare your favorite brownie mix and bake. Five minutes before done, press Truffles into the top and finish baking.

16. Chocolate Truffle Pancakes

• Add chopped Truffles to your pancake batter for a decadent breakfast treat.

17. Truffle Lava Cake

• Prepare a simple mug cake batter, press a Truffle into the center before microwaving. Enjoy the molten core.

18. Truffle-Cream Cheese Bagel Spread

• Mix melted White Chocolate Truffles into cream cheese. Spread on bagels for a sweet twist.

19. Chocolate Truffle Rice Krispie Treats

• Stir melted Truffles into your Rice Krispie Treats mixture for an extra chocolatey version.

20. Putt Pantry Truffle Hot Chocolate Bombs

• Fill hollow chocolate spheres with hot cocoa mix and a Truffle. Seal and use as hot chocolate bombs.

21. Truffle-Cinnamon Rolls

• Add chopped Truffles to the filling of homemade or store-bought cinnamon rolls before rolling and baking.

22. Putt Pantry Truffle-Dipped Pretzels

• Dip pretzel rods into melted Truffles and let set. The perfect blend of salty and sweet.

The following recipes are designed to be simple and straightforward, making it easy for anyone to create delicious, chocolate-infused treats. Whether you're looking for a quick dessert, a luxurious drink, or a snack with a twist, these ideas will bring the rich flavors of Putt Pantry truffles to your table in new and exciting ways.

 Putt Pantry Truffle Tiramisu

Ingredients:

• 1 cup strong brewed coffee, cooled
• 3 tablespoons coffee liqueur (optional)
• 2 packs of ladyfingers
• 8 ounces mascarpone cheese
• 1/2 cup powdered sugar
• 1 cup heavy whipping cream
• 6 Milk Chocolate Truffles, finely chopped
• Cocoa powder, for dusting

Instructions:

1. Mix the coffee and coffee liqueur in a shallow dish. Briefly dip each ladyfinger into the mixture and layer them in the bottom of a dish.
2. In a bowl, whip the mascarpone with powdered sugar until smooth.
3. In another bowl, whip the heavy cream to stiff peaks. Fold in the chopped truffles, then gently fold this mixture into the mascarpone.
4. Spread half the mascarpone mixture over the ladyfingers. Add another layer of dipped ladyfingers and top with the remaining mascarpone mixture.
5. Chill for at least 4 hours. Dust with cocoa powder before serving.

24. White Chocolate Raspberry Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons melted butter
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 12 White Chocolate Truffles, melted
• 1 cup raspberries (fresh or frozen)

Instructions:

1. Preheat your oven to 325°F (160°C). Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
2. Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing just enough to incorporate. Stir in melted truffles.
3. Pour half the batter over the crust. Scatter raspberries over it, then cover with the remaining batter.
4. Bake for 55-60 minutes. Turn off the oven, open the door slightly, and let the cheesecake cool inside to prevent cracking.
5. Chill overnight in the refrigerator. Garnish with fresh raspberries and melted white chocolate before serving.

25. Putt Pantry Dark Chocolate Soufflés

Ingredients:

• 4 tablespoons unsalted butter, plus more for greasing
• 1/3 cup granulated sugar, plus more for dusting
• 8 Dark Chocolate Truffles
• 3 large eggs, separated
• 1/2 teaspoon cream of tartar
• Powdered sugar, for serving

Instructions:

1. Preheat oven to 375°F (190°C). Butter and sugar four ramekins.
2. Melt the truffles with butter over a double boiler. Once smooth, remove from heat and let cool slightly.
3. Stir in egg yolks into the chocolate mixture.
4. Beat egg whites and cream of tartar to soft peaks, gradually add 1/3 cup sugar, and continue beating to stiff peaks.
5. Gently fold a third of the egg whites into the chocolate to lighten it, then fold in the rest until no white streaks remain.
6. Fill prepared ramekins, place on a baking sheet, and bake for 15-17 minutes until risen and set but still soft in the center.
7. Dust with powdered sugar and serve immediately.

26. Putt Pantry Chocolate Truffle Tart

Ingredients:

• For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice water

• For the filling:

• 12 Milk Chocolate Truffles
• 1 cup heavy cream
• Raspberries and whipped cream, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). For the crust, pulse flour, cocoa powder, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until dough comes together.
2. Press dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and bake for 15 minutes. Let cool.
3. For the filling, melt truffles in

heavy cream over low heat, stirring until smooth. Pour the chocolate mixture into the cooled crust. Chill the tart in the refrigerator until the filling is set, about 2-4 hours.

1. Garnish with fresh raspberries and dollops of whipped cream just before serving. The contrast of the rich chocolate filling with the tart raspberries and light cream makes for a stunning dessert.

27. Putt Pantry Truffle Brownie Cheesecake

Ingredients:

• For the Brownie Layer:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

• For the Cheesecake Layer:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 8 Truffles, any variety, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Make the Brownie Layer: Melt butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt, and baking powder. Spread the batter into the prepared pan.
3. Make the Cheesecake Layer: In a large bowl, mix cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Fold in the chopped Truffles.
4. Pour the cheesecake mixture over the brownie layer in the pan.
5. Bake for 45-55 minutes, or until the cheesecake is set and the edges are lightly browned. Allow to cool, then chill in the refrigerator for at least 4 hours before serving.

28. Putt Pantry Chocolate Truffle Gelato

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 2/3 cup granulated sugar
• 8 Milk Chocolate Truffles
• 6 egg yolks

Instructions:

1. In a saucepan, combine milk, cream, and half the sugar. Heat until just simmering.
2. In a bowl, whisk together egg yolks and the remaining sugar until light and fluffy.
3. Gradually whisk in about half of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan with the rest of the milk.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the Truffles until melted and smooth.
6. Strain the mixture through a fine sieve into a bowl, cover, and chill in the refrigerator for at least 4 hours.
7. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
8. Transfer the gelato to a freezer-safe container and freeze until firm, about 2-3 hours, before serving.

29. Putt Pantry Truffle Brioche Bread Pudding

Ingredients:

• 1 large loaf brioche bread, cut into cubes
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 10 Truffles of choice, coarsely chopped
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. Spread the brioche cubes in the prepared dish. 3

. In a large bowl, whisk together the milk, cream, granulated sugar, brown sugar, eggs, and vanilla extract until well combined. 4. Stir in the coarsely chopped Truffles.

1. Pour the mixture evenly over the brioche cubes, pressing down slightly to ensure all bread is soaked.
2. Allow the mixture to sit for about 30 minutes so the bread absorbs the custard.
3. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
4. Let the bread pudding cool slightly before dusting with powdered sugar, if desired.
5. Serve warm, with an optional side of whipped cream or vanilla ice cream.

30. Putt Pantry Dark Chocolate Ganache Tart

Ingredients:

• For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 cup cocoa powder
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk

• For the Ganache Filling:

• 1 1/2 cups heavy cream
• 12 Dark Chocolate Truffles, unwrapped
• Pinch of sea salt

• For Garnish:

• Fresh raspberries
• Whipped cream

Instructions:

1. Prepare the Crust: In a food processor, pulse together flour, powdered sugar, and cocoa powder. Add butter and egg yolk, pulse until dough forms. Press into a 9-inch tart pan with a removable bottom. Freeze for 30 minutes, then bake at 350°F (175°C) for 25 minutes. Cool completely.
2. Make the Ganache Filling: Heat the heavy cream in a saucepan until it begins to simmer. Place the truffles in a bowl, pour the hot cream over them, and let sit for 5 minutes. Stir until smooth and add a pinch of sea salt.
3. Pour the ganache into the cooled tart shell. Refrigerate until set, about 2 hours.
4. Garnish with fresh raspberries and dollops of whipped cream before serving.

31. Putt Pantry White Chocolate Raspberry Swirl Cheesecake Bars

Ingredients:

• For the Crust:

• 2 cups crushed graham crackers
• 1/2 cup unsalted butter, melted

• For the Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 White Chocolate Truffles, melted
• 1/2 cup raspberry jam

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
2. Prepare the Crust: Combine crushed graham crackers and melted butter. Press into the bottom of the prepared pan.
3. Make the Filling: Beat together cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing well. Fold in melted white chocolate truffles.
4. Pour the filling over the crust. Dollop raspberry jam on top and use a toothpick to swirl it into the filling.
5. Bake for 35-40 minutes, or until the edges are set but the center is still slightly jiggly.
6. Cool completely, then chill in the refrigerator for at least 3 hours before cutting into bars.

These recipes offer a delightful challenge to those looking to explore the culinary possibilities of Truffles, combining the simple joy of chocolate with the satisfaction of creating something truly special in the kitchen.