Sunday, April 10, 2016

Truffles, a variety of Truffle recipes

I believe there are two ingredients in life that are really good for you, my Cardiologist agrees........ Dark Chocolate and Wine.
I love Truffles. They're one of the few desserts that I don't feel guilty about eating. The other is Cheesecake and I have only 1 recipe that I make. It's on the Blog.

(I don't roll the Chocolate Balls in my hands to make them smooth and perfect. I like Chocolate Truffles to look natural. If you've ever seen a Truffle, it's very rustic in shape. That's how I want my Chocolate Truffles to look.) You can use 2 spoons to scoop out the Chocolate or use a small cookie scoop.





Frangelico Hazelnut Liqueur


Hazelnut Truffles

Here's what you'll need:
1 - 8" X 8" Glass Baking Dish
1 - Sheet Pan lined with Parchment Paper

10 oz. of Dark Chocolate Chips. I weigh them.
2 TBS Butter
1/2 C Heavy Cream
1/2 C Nutella
1 tsp Vanilla
3 TBS Hazelnut Liqueur
3/4 C Finely Chopped Toasted Hazelnuts.
(I toast Whole Nuts on the stove in a dry Cast Iron Skillet.)
I do a lot of Hazelnuts at the beginning of the Holiday Season and store them
in an airtight container at room temperature. I always have them available to chop for
all of my Holiday Recipes.

In a Double Boiler:
Chocolate Chips
Butter
Cream
Nutella
Heat and stir until creamy and smooth.
Set aside for 10 minutes.

Whisk in:
Vanilla
Liqueur

Spoon evenly into the baking dish and smooth it with an offset spatula.
Cover with Plastic Wrap and refrigerate for 2 hours. (not longer, so it's still soft enough to scoop)

Use a 1 1/2" Cookie Scoop and drop the Truffles onto the Sheet Pan.
Roll them in crushed Hazelnuts and refrigerate them in a covered container until ready to serve.
(I put them in a Tupperware Container lined with waxed paper.)

Enjoy!
Peace in the Kitchen!


Here's another great Holiday recipe.
I like the combination of these ingredients in a Truffle.

Orange Hazelnut Truffles

1 container (16oz.) Dark Chocolate Fudge Frosting
2 3/4 C Confectioner's Sugar
2 tsp Pure Orange Extract
1 1/2 C Kellog's Cocoa Krispies Cereal
2 C finely chopped Hazelnuts

In a large mixing bowl with an electric hand mixer:
Frosting
Sugar
Beat until creamy smooth.

Add:
Orange Extract
Beat until combined.

Stir in, by hand:
Cocoa Krispies
Mix well.
Use a 1 1/2" Cookie Scoop .
Drop Truffles onto the Sheet Pan.
Cover and refrigerate 30 minutes.

Roll the Truffles in Hazelnuts.
Cover and refrigerate again until ready to serve.
(At this step I put them in Covered Plastic containers to refrigerate them.)

Enjoy!
Peace in the Kitchen!



Love Pumpkin? Can't make a Pie? Here's a great dessert to serve during the Holidays.

Pumpkin Gingersnap Truffles and Pumpkin Cheese Cream Truffles






Pumpkin Gingersnap Truffles:

1 1/4 C Semi Sweet Chocolate Chips
1/4 tsp Pumpkin Pie Spice
1/3 tsp Vanilla
1/2 C Heavy Cream
3/4 C roughly chopped Gingersnaps (10 cookies)
1/3 C finely  crushed Gingersnap Cookies for rolling the cookies.

In a medium bowl:
Chocolate Chips
Pumpkin Pie Spice
Vanilla
Mix well.
Set aside

In a microwave safe bowl:
Heavy Cream
Heat for 1 minute.
Pour over the Chocolate Mixture.
Allow to sit for 5 minutes.
Whisk well.
Fold in roughly chopped Gingersnaps.
Cover and refrigerate for 2 hours.

In a small mixing bowl:
Finely crushed Gingersnaps.
Using a 1 1/2" cookie scoop, shape the truffles and roll in the crushed Gingersnaps.
Place them on a Sheet Pan lined with Parchment Paper and refrigerate for 1 - 2 hours.
Store refrigerated in a covered container.

Enjoy!
Peace in the Kitchen!


Pumpkin Cream Cheese Truffles:

1/2 C White Chocolate Chips
2 C White Chocolate Almond Bark (4 - 5 squares)
1/3 C Gingerbread Cookie Crumbs + more for garnish
1/4 C Graham Cracker Crumbs + more for garnish
1/4 C canned Pumpkin Puree
1 TBS Confectioner's Sugar
1/2 tsp Orange Zest
1/8 tsp Cinnamon
A pinch of Salt
2 oz. Cream Cheese, softened

Melt 1/2 C White Chips in a microwave
Stir often
Transfer to a large bowl.

Add Gingersnap Crumbs, Pumpkin, Graham Cracker Crumbs, Sugar,
Zest, Cinnamon, Salt and Cream Cheese , beat with an electric mixer until smooth.

Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.

Line a cookie sheet with parchment paper.

Melt remaining 2 C of almond bark and transfer to a small bowl.

Using a 1 1/2"  cookie scoop form the truffles, roll in your hands and drop into the chocolate.

Gently spoon the chocolate to coat the truffles.

Using a spoon or a  fork to lift the truffles out of the chocolate, shake off excess and place them on a cookie sheet lined with parchment paper.

Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.

Refrigerate for 1 hour.

Enjoy!
Peace in the Kitchen!


Mexican Truffles:

6 oz. Cream Cheese , softened
2 C Powdered Sugar
8 oz. Taza Mexicano Chocolate, melted and cooled slightly ( Cinnamon, Chipotle Chili, Guajillo Chili, Orange or Coffee ) These are the choices of flavors. Choose your favorite or make a variety to serve.
2 tsp vanilla
1 C crushed Kellogg's Cinnabon Cereal
2 tsp ground Cinnamon
1/4 tsp Cayenne Pepper

In a large bowl:
Beat Cream Cheese until creamy
Beat in Sugar, Chocolate and Vanilla
Cover and refrigerate for 1 hour

In a small bowl:
Cinnabon Cereal
Cinnamon
Cayenne Pepper

Scoop out the chocolate mixture with a small cookie scoop and roll in your hands to make a misshapen truffle.
Roll each truffle in the cereal mixture

Refrigerate in a covered container

Enjoy!
Peace in the Kitchen!


When Spring approaches, I think about chocolate. Well, actually I think about Chocolate often, but maybe I think about it more during Easter and Christmas.  Anyway, Spring is near and here are two recipes for Chocolate Truffles.

I've had a recipe for Holiday Truffle Balls that I've made for Christmas since  the 70's. It's a simple recipe and very good. Recently I discovered another recipe that's a bit more intricate, but they look amazing and they're cut into squares.

Holiday Truffle Balls:

 2 C semi sweet chocolate chips
1/4 C Orange Liqueur
1 can of Pillsbury Chocolate Fudge Frosting

Items to dip:
Coconut
Cocoa Powder
Chocolate Sprinkles
Crushed Pecans
Confectioner's Sugar

Melt Chocolate Chips in a medium saucepan over low heat, stirring constantly, a double boiler is better, and ( today as I write this, we've learned to successfully melt chocolate in a microwave). Your choice.
Remove from heat
Stir in liqueur and frosting
Blend well
Refrigerate for 2 hours

Scoop mixture into balls with a small cookie scoop
Roll the truffles in your favorite coating
Place in foil candy cups and refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!


Chocolate Truffle Squares:

I wish I had the right to post a photograph of these. It was the picture that drew me to this recipe from Food52. I'll post a picture as soon as I make them. The recipe comes from Alice Medrich. Her book is titled (Seriously Bitter Sweet). She said the original recipe is from her French landlady. This is her adaptation of the original recipe that Alice says is still a treasure. I take that to mean that her landlady did not share it. I absolutely understand that..... well maybe not anymore. I used to keep many of my original recipes a secret  and then I decided to write this blog and share everything.
This recipe may seem a bit intimidating, but I've discovered that some of the best results come from complicated recipes. I've never been intimidated by any recipe. I hope that someone takes the time to make these truffles. I know I will.
It's recommended to serve these with a good Cabernet Sauvignon wine! Sounds good to me.

2 large egg yolks
1 pound of bittersweet or semi sweet chocolate, no more that 62% cocoa, coarsely chopped.
10 TBS butter, 1 1/4 sticks, cut into cubes.
1/8 tsp salt, preferably fine sea salt.
1/3 C unsweetened cocoa powder.

Equipment:
Food Processor
Fine Mesh Strainer
8" Square Baking Pan, bottom and sides lined with foil.

Put egg yolks in a small stainless steel bowl set in a larger container of very hot water to heat the yolks just until barely lukewarm, set aside.

Put the chocolate, butter and salt in another medium stainless steel bowl, set it in a wide skillet of barely simmering water, stirring until the chocolate and butter are melted, smooth and quite warm.

Scrape the chocolate into a food processor and set a strainer over the processor bowl.

Bring 1/2 C water to a boil in a small saucepan or in a glass measuring cup in the microwave.

Remove the egg yolk bowl from the large container and immediately pour the water steadily into the yolks, stirring constantly with a silicone spatula. When the yolks and water are blended, pour the mixture through the strainer against the processor bowl to encourage all of the liquid to flow through but don't press on, or mess with any bits of cooked egg in the strainer.
Process the mixture for a few seconds, then scrape the bowl and process again for 20 - 30 seconds or as long as it takes for the mixture to thicken and resemble pudding.

Scrape it into the prepared pan and spread evenly.
Cool completely.

Cover and refrigerate until firm, at least 3 hours.

Place the cocoa in a small bowl.
Use the foil liner to remove the sheet of chocolate.
Invert onto a cutting board and peel off the liner.
Cut into 1" squares.
Toss them in the cocoa, adding more cocoa as needed.
Shake them gently in a coarse strainer to remove excess cocoa.

Store in a tightly covered container.
Refrigerate for up to 2 weeks.
Remove the truffles from the refrigerator about 15 minutes before serving.
Sift a little extra cocoa over them as necessary.

Remember to serve them with a good Cabernet !

Enjoy!
Peace in the Kitchen!


Starbucks Coffee Truffles

This is an adapted recipe.

1/3 C + 2 TBS Heavy Cream
1/2 TBS Butter
1 Packet of Starbuck's Via instant coffee.
1 C Semi Sweet Chocolate Chips

Cocoa Powder & Finely chopped Pecans for garnish.

In a saucepan on medium heat>
Heavy Cream
Heat to simmer.
Add:
Butter, stirring often until melted.
Add Via, stirring to incorporate well.
Add: Chocolate Chips, stirring until completely melted.

Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours.

Use a small cookie scoop and roll the truffles in the palm of your hand until smooth.

Dust either with Cocoa Powder or Chopped Pecans.

Enjoy!
Peace in the Kitchen!


Malted Milk Ball Truffles:

8 oz. Dark Chocolate (Valrhona, Caillbot, Ghirardelli)
1/2 C Heavy Cream
5 TBS Malted Milk Powder

Coating:
2 TBS Unsweetened Cocoa Powder
6 TBS Malted Milk Powder
Whisk together in a small bowl and set aside.

In a small Glass Bowl:
Chocolate

In a small Saucepan on Medium High Heat:
Cream
Add:
Malted Milk Powder
Whisk until well combined.
Bring to a Boil.
Immediately remove from heat and pour over the Chocolate.
Stir constantly with a small Silicone Spatula until completely melted and creamy smooth.
Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours.

Use a small cookie scoop and drop a ball of Chocolate into the Cocoa Mix.
Toss and coat completely.
Transfer all of the Truffles into Waxed Paper lined container, cover and refrigerate until serving.

Enjoy!
Peace in the Kitchen!




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