Chocolate Truffle Dessert

Ingredients
6 ounces bittersweet or semisweet chocolate, chopped,
or 6 ounces semisweet chocolate pieces
1 cup whipping cream
1/4 cup Irish cream liqueur, Kahlua, Amaretto, or milk
2 large egg yolks, slightly beaten
2 tablespoons granulated sugar
Melted white and/or dark chocolate (optional)
White chocolate shavings (optional)

Preparation
Chill a small mixing bowl and the beaters of an electric mixer. Meanwhile, line an 8 x 8 x 2-inch pan with plastic wrap, extending the plastic wrap over the edges of the pan; set aside.
In a heavy medium saucepan melt chopped chocolate or chocolate pieces over very low heat, stirring constantly until the chocolate begins to melt. Immediately remove from the heat; stir until smooth. Set aside.
In the chilled mixing bowl combine whipping cream and 1 tablespoon of the liqueur or milk. Beat with the chilled beaters on low speed until soft peaks form (tips curl). Cover and refrigerate for up to 2 hours or until needed.
In a heavy small saucepan stir together egg yolks, remaining liqueur or milk, and sugar. Cook and stir with a wire whisk over medium-low heat until mixture is very thick (about 8 minutes). Remove from heat; pour mixture into a medium mixing bowl.
Add the melted chocolate, 2 tablespoons at a time, to the hot mixture, beating on medium speed until combined (the mixture will be thick). Add 1/2 cup of the whipped cream mixture; beat on low speed until smooth. Gently fold in remaining whipped cream mixture. Spoon the mixture into the prepared pan, spreading as necessary to make an even layer. Cover and freeze about 4 hours or until firm enough to cut.
Invert the frozen mixture onto a waxed-paper-lined baking sheet. Carefully remove plastic wrap. Using 1, 2, and 3-inch cookie cutters, cut shapes from chocolate, dipping cutters into warm water between cuts to prevent sticking, if necessary. Cover and return shapes to freezer until serving time.
To serve, drizzle plates with melted white and/or dark chocolate, if desired. Top with chocolate cutouts. If desired, garnish with shaved white chocolate. Store any leftovers, covered, in the freezer.
Makes about 6 servings.
Make-Ahead Tip: Tightly wrap and freeze the cutouts up to 1 day ahead

Moist Chocolate Truffle Cake

Chocolate Truffle Cake… Very Easy, Very Impressive, Extra Moist!
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Refrigeration Time: 3 hours
Ingredients:
9 oz. Unsweetened Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa)9 oz. Granulated Sugar
9 oz. Butter
6 Eggs (separate whites and yolks!)
Butter for cake pan

How to Make It:
Preheat oven to 350°F1.
Melt chocolate and butter in a bain-marie (double-boiler) without ever letting the water boil.
Stir until smooth.
Remove from heat and let cool.
2. Whisk egg yolks with the sugar and then gently stir in the chocolate.
3. Beat the egg whites until firm and "snowy". Gently stir into batter.
4. Pour 2/3 of batter into a buttered cake pan.
Bake for 40 minutes.
Put the remaining 1/3 of batter in the refrigerator -- it's going to make the truffle cream!.
5. Let cake cool off and then remove from cake dish.
Very carefully, cut the cake into two disks (cut in half lengthwise.)
6. Whisk the remaining third of batter to give it a little volume and air.
7. Gently spread half of batter "cream" on one disk. Cover with other disk.
Spread the rest of the batter on the top.
Put in refrigerator for at least 3 hours.
The best moist chocolate cake recipe!

Tip:If you are nervous about slicing the cake in half (as it is VERY moist!!!) you don't have to. Served as a one layer cake, this dessert is every bit as delicious, just a tad less fancy.

Serving Ideas:I serve this exquisite truffle cake as is. However, if you would like to decorate the top, go ahead. You could sprinkle some crushed nuts, or add a strawberry in the center… or I'm sure that you have tons of other ideas! In any case, enjoy! It really is the best moist chocolate cake recipe -- just fantastic!!!This beautiful dessert looks especially enticing on a tiered dessert server. So, if you have one, you might want to use it.