marmalady
Executive Chef
Yum Yum!
BLACK TIE TRUFFLES
16 oz. of your very best bittersweet chocolate, finely chopped
¾ cup heavy cream
½ cup crème fraiche (or use same amount of well drained sour cream)
2T. unsalted soft butter
Heat the cream to a simmer; remove from heat and pour over chocolate; allow to sit til chocolate is melted (you may have to nuke it a little also). Gently stir the chocolate and cream, mixing only enough to smooth the mixture. Add the butter and crème fraiche, and stir only enough to incorporate. Divide mixture into three bowls, and add the following flavorings:
Espresso-Rum: Microwave 2 tsp. espresso powder in 1T cream and stir to combine well. USE 2 tsp. of this mixture. 1T dark rum. Mix together in one of the three bowls.
For covering, use cocoa powder.
Hazelnut – Add 1 1/2T frangelica to one of the bowls. For topping, roll in toasted chopped hazelnuts.
Cognac – Add 2T cognac, or brandy, and 1 tsp. almond extract to one of the bowls. For topping, use toasted finely chopped almonds.
Allow the mixtures to cool to room temp. Using a spoon, scoop out small balls of mixture onto a parchment lined baking sheet – be sure to label on the parchment which flavors you’re working with!!!! Place in fridge to set up for about 30 minutes.
Roll each ball into its topping, and refrigerate til ready to serve. About 30 minutes before serving, remove from fridge.
Recipe courtesy of the one and only Jacques Pepin! Happy Cooking!
Here's another one that's kinda fun -
"IRISH POTATO" TRUFFLES
Makes 20
1 ½ cups unsweetened coconut
1 ½ cups powdered sugar
3T heavy cream
1tsp. vanilla
coating -
1tsp. cocoa
2T cinnamon
2T powdered sugar
Place coconut in food processor and pulse til finely chopped. Transfer to a bowl, add 1 ½ cups powdered sugar, cream, vanilla, and mix well. Roll mixture into balls about 1T in size and place on parchment lined sheet to rest for about an hour.
Combine cocoa, cinnamon, and 2T powdered sugar in a small bowl. Dredge each 'potato' in mixture and shake off excess. Cover with plastic wrap and store in fridge.
And for those really adventurous souls - !
Homemade Truffles with a Kick
Recipe courtesy Cowgirl Chocolates
1/2 cup heavy cream
Mint or orange flavoring, optional
8 ounces chocolate, cut into small pieces
1/2 to 1 teaspoon cayenne pepper powder (to desired hotness)
2 pounds chopped chocolate, for coating
Cocoa, ground nuts, powdered sugar, espresso beans, for garnishing, optional
Boil the cream and set aside to cool to lukewarm. Add the mint or orange flavoring, if using, and stir well. Melt the cut chocolate over a double boiler. Add the cayenne and mix well.
Whisk the chocolate and cream together and cover. Refrigerate until mixture can be formed into small balls, about 45 minutes. Form small balls and place on a pan. Freeze the truffle balls until frozen, about 1 hour.
After the truffle balls are frozen, melt the chopped chocolate over a double boiler, and put into a shallow baking pan.
In small batches, so that they stay firm, roll the truffle balls in melted chocolate for about 5 seconds each. Shake off excess chocolate and place on a lined baking sheet, sprinkle with garnish if using. Put the finished truffles in the refrigerator.
Cook's Note: Because the dipping chocolate has not been tempered, the truffles, if not kept refrigerated, will get a white cast or white streaks, known as blooming. This is only visual and will not affect the taste.
Yield: about 18 to 24 truffles
BLACK TIE TRUFFLES
16 oz. of your very best bittersweet chocolate, finely chopped
¾ cup heavy cream
½ cup crème fraiche (or use same amount of well drained sour cream)
2T. unsalted soft butter
Heat the cream to a simmer; remove from heat and pour over chocolate; allow to sit til chocolate is melted (you may have to nuke it a little also). Gently stir the chocolate and cream, mixing only enough to smooth the mixture. Add the butter and crème fraiche, and stir only enough to incorporate. Divide mixture into three bowls, and add the following flavorings:
Espresso-Rum: Microwave 2 tsp. espresso powder in 1T cream and stir to combine well. USE 2 tsp. of this mixture. 1T dark rum. Mix together in one of the three bowls.
For covering, use cocoa powder.
Hazelnut – Add 1 1/2T frangelica to one of the bowls. For topping, roll in toasted chopped hazelnuts.
Cognac – Add 2T cognac, or brandy, and 1 tsp. almond extract to one of the bowls. For topping, use toasted finely chopped almonds.
Allow the mixtures to cool to room temp. Using a spoon, scoop out small balls of mixture onto a parchment lined baking sheet – be sure to label on the parchment which flavors you’re working with!!!! Place in fridge to set up for about 30 minutes.
Roll each ball into its topping, and refrigerate til ready to serve. About 30 minutes before serving, remove from fridge.
Recipe courtesy of the one and only Jacques Pepin! Happy Cooking!
Here's another one that's kinda fun -
"IRISH POTATO" TRUFFLES
Makes 20
1 ½ cups unsweetened coconut
1 ½ cups powdered sugar
3T heavy cream
1tsp. vanilla
coating -
1tsp. cocoa
2T cinnamon
2T powdered sugar
Place coconut in food processor and pulse til finely chopped. Transfer to a bowl, add 1 ½ cups powdered sugar, cream, vanilla, and mix well. Roll mixture into balls about 1T in size and place on parchment lined sheet to rest for about an hour.
Combine cocoa, cinnamon, and 2T powdered sugar in a small bowl. Dredge each 'potato' in mixture and shake off excess. Cover with plastic wrap and store in fridge.
And for those really adventurous souls - !
Homemade Truffles with a Kick
Recipe courtesy Cowgirl Chocolates
1/2 cup heavy cream
Mint or orange flavoring, optional
8 ounces chocolate, cut into small pieces
1/2 to 1 teaspoon cayenne pepper powder (to desired hotness)
2 pounds chopped chocolate, for coating
Cocoa, ground nuts, powdered sugar, espresso beans, for garnishing, optional
Boil the cream and set aside to cool to lukewarm. Add the mint or orange flavoring, if using, and stir well. Melt the cut chocolate over a double boiler. Add the cayenne and mix well.
Whisk the chocolate and cream together and cover. Refrigerate until mixture can be formed into small balls, about 45 minutes. Form small balls and place on a pan. Freeze the truffle balls until frozen, about 1 hour.
After the truffle balls are frozen, melt the chopped chocolate over a double boiler, and put into a shallow baking pan.
In small batches, so that they stay firm, roll the truffle balls in melted chocolate for about 5 seconds each. Shake off excess chocolate and place on a lined baking sheet, sprinkle with garnish if using. Put the finished truffles in the refrigerator.
Cook's Note: Because the dipping chocolate has not been tempered, the truffles, if not kept refrigerated, will get a white cast or white streaks, known as blooming. This is only visual and will not affect the taste.
Yield: about 18 to 24 truffles
