Chocolate Museum- Burlington Wisconsin

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Tuxedo Truffle Coffee Torte

Tuxedo Truffle Coffee Torte

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Tuxedo Truffle Coffee Torte
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Winner of the 2017 Chocolate Extravaganza
Tuxedo Truffle Coffee Torte
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Winner of the 2017 Chocolate Extravaganza
Ingredients
Torte
  • 3/4 lb butter cut into small pieces
  • 1-1/2 lbs Nestle semi-sweet chocolate broken into 1/2 oz pieces
  • 4 large eggs
  • 4 large egg yolks
  • 1 tsp Nescafe medium roast
White Chocolate Mousse
  • 6 oz Nestle white chocolate broken into pieces
  • 2 T water
  • 1/2 cup heavy cream
White Chocolate Ganache
  • 3/4 cup heavy cream
  • 1 T butter
  • 12 oz white chocolate broken into pieces
Dark Chocolate Ganache
  • 3/4 cup heavy cream
  • 1/2 tsp Tia Maria
  • 9 oz semi-sweet chocolate broken into pieces
Servings:
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Instructions
Torte
  1. Preheat oven to 300 degrees. Lightly coat the insides of a 9-inch spring form pan. In a double boiler melt chocolate along with the butter and Nescafe. Transfer to a bowl and cover with saran wrap. In a double boiler place the eggs and yolks in pan. Whisk until eggs are 110 degrees about 2 to 3 minutes. Transfer the eggs to the bowl of an electric mixer. Whisk on high until eggs become light in color. Remove bowl and fold in a third of the eggs into melted chocolate. Add the remaining eggs and fold gently. Pour into pan and bake 1 hour to 1 hour 15 minutes until the internal temperature of the cake reaches 170 degrees. Cool for 45 minutes pressing down the sides to make the cake as flat a surface as possible. Remove sides but leave bottom.
White Chocolate Mousse
  1. In a double boiler melt chocolate and water. Remove from heat and set aside. Using a hand-held whisk whip ½ cup cream until stiff. Fold the rest of the whipped cream into the chocolate until combined. Cover and refrigerate.
White Chocolate Ganache
  1. Heat cream and butter into a sauce pan over medium heat. Bring to a boil. Place chocolate in to a steel bowl. Pour cream over chocolate to stand for 5 minutes. Stir until smooth. Set aside and cover.
Dark Chocolate Ganache
  1. Heat cream and butter and Tia Maria over medium heat. Bring to boil. Place chocolate in a bowl and pour over chocolate. Stir until smooth. Cover. Remove cake and spread white chocolate mousse evenly over the top and sides of the cake. Place in freezer for 1 hour. Reserve and refrigerate 1 cup of white chocolate ganache for piping stars on top. Pour remaining white chocolate ganache over cake smoothing it out. Refrigerate for 30 minutes. Take the dark chocolate ganache and using a star tip pipe chocolate stars and rest of the white chocolate ganache in a desired pattern. Refrigerate one hour before serving.
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Mud Pie

Mud Pie

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Mud Pie
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The exact origin of Mississippi mud pie is uncertai; it may or may not come from the state of Mississippi or from states on the Mississippi River. While md pie was originally associated with southern US cuisine, the dish has gained somewhat of an international reputation, owing in large part to the cheer amount of chocolate in each serving.
Servings
8
Servings
8
Mud Pie
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The exact origin of Mississippi mud pie is uncertai; it may or may not come from the state of Mississippi or from states on the Mississippi River. While md pie was originally associated with southern US cuisine, the dish has gained somewhat of an international reputation, owing in large part to the cheer amount of chocolate in each serving.
Servings
8
Servings
8
Ingredients
Chocolate Cookie Crust
  • 2 cups semi-sweet chocolate chips divided
  • 3 tbsp butter
  • 1.25 cups chocolate wafer crumbs
Fudge Sauce
  • 1.5 cups semi-sweet chocolate chips (from above)
  • 1/2 cup heavy cream
  • 1 tbsp coffee flavored liqueur (Kahlua)
Filling
  • 1 qt coffee ice cream, softened
  • 2 tbsp coffee flavored liqueur
  • whipped cream (optional)
Servings:
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Instructions
  1. Combine over hot (not boiling) water 1/2 cup chocolate chips and butter; stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into 9-inch pie pan. Chill until firm (35-45 minutes)
  2. Combine over hot (not boiling) water remaining 1 1/2 cups chocolate chips, heavy cream and butter. Stir until chips are melted and mixture is smooth. Remove from heat; stir in coffee liqueur. Chill 10 minutes. Spread 1/2 cup sauce on bottom of prepared crust. Chill 15 min.
  3. In large bowl, combine ice cream and coffee liqueur. Spoon over Fudge Sauce layer. Freeze several hours or until firm. Reheat remaining fudge sauce over hot water. Serve pie with warm Fudge Sauce and whipped cream.
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Girl Scout Brownies

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Girl Scout Brownies
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YUMMY
Prep Time
15 Minutes
Cook Time
45 Minutes
Prep Time
15 Minutes
Cook Time
45 Minutes
Girl Scout Brownies
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Rating: 0
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YUMMY
Prep Time
15 Minutes
Cook Time
45 Minutes
Prep Time
15 Minutes
Cook Time
45 Minutes
Ingredients
  • 1 Box Brownies Mix for 9x13 pan
  • 1/3 cup evaporated milk
  • 3/4 cup butter
  • Chocolate Chips of Kisses
  • 3/4 cup melted caramels or caramel topping
  • 1/2 to 3/4 cup Caramel Delights Cookies
  • 1/2 to 3/4 cup toasted coconut
Servings:
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Instructions
  1. Mix brownie mix according to box directions, adding evaporated milk and butter. Pour half the mixture into a greased 9x13 pan. Bake at 350 degrees for 10-12 min. until just starting to set. Remove from oven. Sprinkle about 1 cup of chocolate chips on top. Drizzle melted caramel on top. Sprinkle the cut up Caramel Delights on top of that. Pour the remaining cake batter on top. Bake an additional 15-20 min., until a toothpick comes out clean. Remember though there will be melted chocolate chips in the middle so take that into consideration. The brownies will look like they are set. Drizzle brownies with additional melted chocolate and caramel if desired and sprinkle with toasted coconut. Cool and enjoy.
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