Ingredients

• 250g/9oz of Les Truffes dark or milk fondue chocolate bar
• 80ml or 1/3 cup whipping cream
• 1 to 1½ tbsp of your choice of Grand Marnier, Cointreau, Brandy or Kirsch (optional)
• assorted fruit cut into bite size pieces (e.g. apples, pears, bananas, oranges, kiwi, star fruit, pineapples, strawberries, raspberries) or try pound cake, marshmallows, shortbread, crusty French bread

Preparation
1. Chop up chocolate and melt in a double boiler or microwave

2. Add whipping cream and stir until blended

3. Add liqueur (optional)

4. Pour into chocolate fondue pot and transfer to base. SWEET BLISS!

Ingredients

• 16 tablespoons (2 sticks) of unsalted butter
• 250g/9oz of Les Truffes dark fondue chocolate bar cut into small pieces
• 4 large eggs
• ½ teaspoon salt
• 1 cup of granulated sugar
• 1 cup of firmly packed dark brown sugar
• 1 teaspoons of vanilla extract
• 1 cup of all purpose flour
• one 13x9x2 inch pan, lined with bakers parchment paper

Preparation
1. set a rack at the middle level of the oven and preheat to 350F.

2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.

3. Whisk eggs together in a large bowl, then whisk in salt, sugars and vanilla. Stir in chocolate and butter mixture, then fold in flour.

4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack.

Ingredients

• 250g/9oz of Les Truffes dark fondue chocolate bar
• ¼ cup of Les Truffes 100% pure organic cocoa powder
• 1 cup of whole milk
• 7 large egg yolks
• 1 1/3 cups of granulated sugar
• 2 cups of whipping cream

Preparation
1. Use a 9 ¼” x 5 ¼” x 2 ¾” loaf pan and line with a large piece of plastic wrap, leaving it extend over the sides of pan.

2. Place chocolate and cocoa powder in food processor and process until finely chopped, about 10 seconds.

3. In a medium saucepan, bring milk to a gentle boil. Meanwhile, whisk together egg yolks and sugar in medium bowl until light and fluffy. Whisk ½ cup of hot mil into mixture. Return mixture to sauce pan and cook over medium-low heat, stirring constantly with a flat-edged wooden spatula until mixture has thickened slightly. DO NOT BOIL. It is done when you can run your finger down back of coated spatula and a path remains in mixture for several seconds.

4. Remove pan from heat and immediately pour mixture into bowl of food processor with chocolate in it. Process until chocolate is completely melted, about ½ minute. Transfer to medium bowl which is set in larger bowl 1/3 full if ice water. Stir chocolate mixture until slightly chilled, about 10 minutes. Set aside.

5. In bowl of electric mixer, using whisk attachment, beat whipping cream at high speed until soft peaks form. Gently fold 1/3 of whipped cream into chocolate mixture. Fold in remaining cream. Scrape mixture into prepared pan, smoothing it into an even layer (the mixture should fill pan completely). Cover top with plastic wrap and freeze overnight.

6. Invert pan peel off wrap and slice and serve on pre-frozen plates.

7. Decorate with Les Truffes white chocolate shavings or use Les Truffes white chocolate sauce which has been pre-warmed in microwave.

Ingredients

• 250g/9oz Les Truffes milk or dark chocolate fondue bar
• 250g of lightly toasted slivered almonds

Preparation
1. In a bowl, combine tempered chocolate with almonds at room temperature. Stir thoroughly with a rubber spatula to coat almonds completely. Work quickly or chocolate will begin to set up.

2. With a teaspoon, quickly drop small mounds on a baking pan lined with baking paper and allow to set. If room temperature is too warm set in fridge for 10 minutes or until chocolate has set up.

Ingredients

• 3 tablespoons of Les Truffes 100% pure organic cocoa
• 3 tablespoons sugar
• 1 tablespoon instant coffee
• 1/3 cup of whipping cream
• 1 cup of boiling water
• 2 tablespoons cognac or brandy or Baileys or Kahlua
  

Preparation
1. Combine sugar, Les Truffes cocoa and coffee in a pan and whisk in the cream until smooth.

2. Whisk in water a little at time, whisking smooth after each addition.

3. Place over low heat and cook, whisking often until mixture begins to foam and almost begins to rise and boil.

4. Remove from heat, whisk in your favorite liqueur and pour into warmed mugs.

5. Optional, top off with some whipped cream and Les Truffes chocolate shavings.