Recipes for The Everyday Truffle Kit and Crumble Top Kit
Alternate Dark Chocolate Recipes
Raspberry Dark Chocolate Truffles
Non-alcoholic version: In a microwave safe bowl, heat cup raspberry preserves (we use Bonne Maman brand) for about 30 seconds. Strain the preserves into a clean bowl to remove the seeds and set aside. Melt the Dark Chocolate as described above with ¼ cup heavy cream only. Once the mixture is smooth and glossy, stir in the strained raspberry preserves. Cover and chill, and proceed with the original recipe. If you prefer to leave the seeds in or if you have seedless raspberry preserves, use only ¼ cup of raspberry preserves, heat in the microwave for about 30 seconds, and set aside until ready to use.
With Raspberry Liqueur: Melt the Dark Chocolate as described above with cup plus 2 teaspoons heavy cream only. Once the mixture is smooth and glossy, stir in 1 tablespoon plus 1 teaspoon of raspberry liqueur (we use Chambord). Cover and chill, and proceed with the original recipe.
Peppermint Dark Chocolate Truffles
Melt the Dark Chocolate as described above with ½ cup heavy cream and 5 drops peppermint oil. Once the mixture is smooth and glossy, cover and chill and proceed with the original recipe. Peppermint oil is very strong, so please measure accurately.
Orange Dark Chocolate Truffles
Non-alcoholic version: Melt the Dark Chocolate as described above with ½ cup heavy cream and ½ teaspoon orange oil. Once the mixture is smooth and glossy, cover and chill and proceed with original recipe.
With Orange Liqueur: Melt the Dark Chocolate as described above with cup plus 2 teaspoons heavy cream. Once the mixture is smooth and glossy, stir in 1 tablespoon and 1 teaspoon orange liqueur (we use Cointreau). Cover and chill, and proceed with the original recipe.
Alternate Milk Chocolate Recipes
Peanut Butter Milk Chocolate Truffles
Melt the Milk Chocolate as described above with ¼ cup plus 2 tablespoons heavy cream. Once the mixture is smooth and glossy, stir in ¼ cup of peanut butter. Cover and chill, and proceed with the original recipe.
Rocky Road Milk Chocolate Truffles: Melt the Milk Chocolate as described above with ¼ cup plus 2 tablespoons heavy cream. Once the mixture is smooth and glossy, fold in 1/3 to ½ cup each roughly chopped walnuts and miniature marshmallows. Cover and chill, and proceed with the original recipe.
Coffee Liqueur Milk Chocolate Truffles
Melt the Milk Chocolate as described above with ¼ cup plus 1 tablespoon heavy cream. Once the mixture is smooth and glossy, stir in 1 tablespoon of your favorite coffee liqueur (we use Kahlua). Cover and chill, and proceed with the original recipe.
These are a couple of our favorite fruit crisp combinations:
Cut fresh fruit into 1/2 inch thick slices. When using frozen fruit, let thaw partially. Adjust sugar according to the sweetness of the fruit.
Apple Cinnamon Crisp
- 8 cups Granny Smith apples (about 5-6 large apples)
- 1/3 cup sugar
- Juice of 1/2 of a lemon
- 1 teaspoon cinnamon
Peach Berry Crisp
- 5 cups peaches (about 6 large peaches)
- 4 cups berries
- 1/3 cup sugar
- Juice of 1/2 of a lemon
- 3/4 teaspoon nutmeg
Preheat oven to 350 degrees. Toss ingredients together and put in a greased, oven safe dish, about 10”x10”or use individual oven-safe ramekins or bowls. Top with The Crumble Top mix (see back panel for crumble top directions). Bake for about 40-45 minutes (may be less for ramekins), or until fruit is hot and tender and the crisp top is golden brown. If the topping is brown but the fruit is not yet baked, cover with foil and finish baking. Serve warm or at room temperature with ice cream or whipped cream, if desired. Store leftovers covered in the refrigerator.