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White Truffle Chips

White Truffle Chips


Ingredients

  • 3 (9- to 10-ounce) unpeeled russet potatoes
  • Vegetable oil (for frying)
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley
  • Freshly ground black pepper

Recipe Preparation

  • Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately.

  • Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to between 260°F and 275°F. Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260°F and 275°F, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. DO AHEAD Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.

  • Place potato chips in bowl. Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.

Reviews Section

Pork Chops with Rosemary Truffle Sauce

Put your cast-iron skillet to good use when cooking up a tender pork chops cooked in truffle butter.

  1. In 12-inch skillet, heat oil on medium-high until hot but not smoking. Season pork chops all over with 1/2 teaspoon each salt and pepper. Cook pork chops 6 minutes or until browned on both sides, turning over once transfer to large plate. Reduce heat to medium and pour off excess fat in skillet. To skillet, add shallots, mushrooms, rosemary and 1/8 teaspoon salt. Cook 5 minutes, stirring.
  2. Stir in half-and-half and butter. Nestle pork in sauce. Simmer 4 to 6 minutes or until pork is cooked through (145°F).

Nutrition Information (per serving): About 400 calories, 33 g protein, 9 g carbs, 25 g fat (10 g saturated fat), 1 g fiber, 400 mg sodium


Crispy Baked Veggies Chips with Truffle Guacamole

Slice all the veggies into uniformly thin slices with a knife or mandolin. In a bowl, toss them with the salt and pepper (oil optional) until evenly coated.

Spread out sliced veggies on baking pans lined with parchment paper, do not overcrowd the pan.

Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly golden.

Remove from heat and cool.

AIR FRYER OPTION: To make these veggies chips using an Air Fryer, prepare the vegetables the same way as you do baked: thoroughly wash and dry. Cut in uniform, bite-sized pieces. Most all vegetables will use the 390F setting. Oil is optional. Kale will take 5-7 minutes to crisp, other vegetables will take about 20 minutes depending on their moisture levels. Each air fryer has a different space capacity, so the time will vary in accordance to that.

For Guacamole

In a medium bowl, remove seed and skin of avocados and mashed with a fork.


What’s the best truffle oil?

If you’re a truffle lover like I am, you may have heard there’s some controversy around truffle oil. Chefs have often turned up their noses at it. Why? Well, many truffle oils out there are synthetic. They only mimic flavors found in real truffles, and are often extremely strong. But good news: there are finally some all natural truffle oils on the market! This type of truffle oil is made with pieces of actual truffles and is not synthetic. Use all natural truffle oil for these Parmesan truffle fries if at all possible!

What’s the best truffle oil to buy for truffle fries? Our favorite brand to use is Urbani’s white truffle oil (we’re not affiliated). It’s made in Italy, is all natural and has real truffle pieces inside. After cooking with it for a while, we love its subtle truffle aroma. If you grab a jar, you can also use it on our Truffle Pizza!


How To Make These 4 Easy Chocolate Truffle Recipes

Making your own candy around the festive season is such fun …either to make for that after dinner party treat or to give as homemade presents by placing a few it pretty bags .. I really love to make them myself with the help of a few family members too… so I was so pleased when I found these 4 easy recipes

So when I came across this recipe for 4 different flavours well that was me hooked for this years truffle recipes and I just had to share the recipe on to you guys too

The flavours of these truffles are Classic Truffle,White Chocolate Chip Truffle,Dark Chocolate Peanut Butter Truffle and Cookies ‘N’ Cream Truffles

These great recipes have been brought to you by Tasty on YouTube, thanks for sharing these recipes with us

Here below is the recipe for each truffle recipe and the video tutorial to watch too from the YouTube channel

Chocolate Truffles 4 Ways
Serves 14-16 (per recipe)

3 cups semisweet chocolate chips
1 ½ cups heavy cream

Topping
1 cup cocoa powder

In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in refrigerator for 1 hour or until mixture is solid.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

Roll in cocoa powder for topping, and enjoy!

White Chocolate Chip Truffle

3 cups white chocolate chips
½ cups heavy cream
1 cup semisweet chocolate chips

Topping
1 cup semisweet chocolate chips (melted)
¼ cup white chocolate (melted – to drizzle)

In a medium-sized pan, combine white chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for 20 minutes to cool down.

Pour one cup of semisweet chocolate chips into truffle mix and stir to spread evenly.

Place in refrigerator for 1 hour or until mixture is solid.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

In two small bowls, melt remaining cup of semisweet chocolate and white chocolate.

Dip the truffle in melted semisweet chocolate, allow to dry and then drizzle with the white chocolate.

Place back in the fridge for 10 minutes and enjoy!

Dark Chocolate Peanut Butter Truffle

3 cups dark chocolate chips
2 cups heavy cream

Topping
1 cup peanut butter (melted)
1 cup peanuts (crushed)

In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for an hour to cool down.

With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt).

In a small bowl, melt peanut butter. On a cutting board, crush peanuts.

Dip the truffle in melted peanut butter, then roll in crushed peanuts.

Place back in the fridge for 10 minutes and enjoy!

3 cups white chocolate chips
1/2 cup heavy cream
24 cookie sandwich fillings

Topping
1 cup semisweet chocolate chips (melted)
24 cookie sandwich crumbs

Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.

In a medium-sized pan, combine white chocolate chips,heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for an hour to cool down.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.

Dip the truffle in melted semisweet chocolate, then roll in cookie crumbs.


4. White Chocolate Sugar Cookie Truffles

Ingredients:

  • 12 pieces sugar cookies
  • 2 tablespoons softened cream cheese
  • 2 cups of white chocolate bark or chips
  • Sprinkles or chopped nuts

Procedure:

1. In a food processor, pulse the sugar cookies until they turn to fine crumbs.

2. Cut the cream cheese into smaller pieces and combine with the sugar cookie crumb. Pulse until the ingredients are thoroughly incorporated.

3. Take a cookie sheet and line it with wax paper.

4. Using a spoon, scoop out a tablespoon of mixture and shape into 1-inch balls. Place the balls on the cookie sheet. Place in the freezer to chill for 15 minutes.

5. Using a double boiler, start melting the white chocolate bark or chips. Heat the chocolate while stirring constantly until the chocolate has melted fully.

6. Remove the balls from the freezer. With two forks, gently dip each ball into the melted chocolate one by one, coating it evenly with white chocolate before placing it back on the cookie sheet.

7. Decorate the truffles with sprinkles or chopped nuts. Allow the chocolate coating to set before transferring the truffles to an airtight container.

8. Store truffles in the freezer until ready to serve.

This sugar cookie truffle recipe yields around 18 truffles.


Garlic Truffle Oil Aioli Recipe

Truffle oil is one of my absolute favs! I love a good truffle burger or a basket of truffle fries. I have even enjoyed some really good truffle mac and cheese.

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate I earn from qualifying purchases.


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What is Biscoff Cookie Butter?

  • Cookie butter is a creamy (or crunchy) food paste made by combining speculoos cookie crumbs with condensed milk, butter, or vegetable oil and sugar. Sometimes flour is added too.
  • It is spreadable like peanut butter and can be used in place of peanut butter on toast or in recipes like Biscoff Fudge.
  • Biscoff Cookie Spread has NO preservatives, artificial colors, artificial flavors, or GMO ingredients.
  • It is even vegan friendly.
  • There are other brands of speculoos cookie spread and you can use any brand you like.


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