Best Escargot Truffle Mini Bites Recipes

Escargot Truffiere image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt
2 tablespoons clarified butter
1/4 cup flour, sifted
3/8 cup tomato paste
1 1/2 cups red Burgundy wine
1 bouquet garni, including celery, bay leaf, basil, parsley, thyme, and black peppercorns)
2 ounces uncooked ham, finely diced
Freshly ground salt
Freshly ground pepper
1 truffle, finely diced

Steps:

Preheat oven to 400 degrees F. Slowly heat clarified butter in medium pan,. Stir in flour and cook for 2 or 3 minutes over moderate heat. Add tomato paste and slowly stir in wine. Add bouquet garni and simmer gently for 30 minutes.
Add ham to sauce and season with salt and pepper. Add snails and simmer on low heat for 10 minutes; they will pop out of their shells. Mix in truffle.
Remove snails and shells from sauce, and discard herbs sachet. Place snails in their shells and top with sauce. Bake 5 minutes, until sauce bubbles.

Fudgy Truffle Bites image

Provided by Cooking Channel

Categories dessert

Time 25m

Yield 5 servings

Number Of Ingredients 3

8 low-calorie chocolate truffles (recommended: any flavor Gayle's Miracles Perfect Chocolate Truffles)
1 (15-piece) box frozen mini fillo shells (recommended: Athens)
15 fresh raspberries

Steps:

Preheat the oven to 350 degrees F.
Slice truffles in half and set aside.
Place fillo shells on a baking sheet. Place half a truffle in each fillo shell with the cut-side down.
Bake in the oven until truffles are hot and have softened, about 8 minutes.
Immediately press a raspberry into the gooey chocolate center of each shell.
Allow to cool slightly. Enjoy!

Nutrition Facts : Calories 100, Fat 4.5 grams, Sodium 52 milligrams, Carbohydrate 15.5 grams, Protein 1.5 grams, Sugar 7.5 grams

Escargot & Truffle Mini Bites image

Provided by Sherri Williams @logansw

Number Of Ingredients 11

12 - mini athens fillo shells,thawed
12 - escargot-drained
5 tablespoon(s) unsalted butter, softened
1 small black summer truffle, chopped
2 tablespoon(s) italian parsley, chopped
- zest of 1/2 lemon
2 - garlic cloves, grated
1 - shallot, chopped
1 1/2 tablespoon(s) herb goat cheese
2 pinch(es) habanero sea salt
2 tablespoon(s) extra virgin olive oil

Steps:

Preheat oven to 375 degrees. Mix ingredients 3-8 in a small bowl *reserve a 1/4 of mixture and mix with goat cheese*. Place Fillo shells on an oven proof cookie sheet. Place equal parts of butter/truffle mixture in the bottoms of shells and place one escargot in each. Top each escargot with the butter/truffle/goat cheese mixture. Bake in oven for 12-15 minutes or until golden brown. Remove from oven and drizzle with olive oil and sprinkle with salt. Enjoy!