Chocolate/Orange Truffles

22 12 2009

These truffles were by far my favorite – they taste the most decadent and fancy, though they were the hardest to manage (due to mushiness).  But so worth it!  This recipe is from the Food Network’s Ina Garten.

I started with the ingredients:

1/2 pound good bittersweet chocolate (recommended: Lindt – didn’t have any at my grocery store, so I went with Ghirardelli)
1/2 pound good semisweet chocolate (recommended: Ghirardelli)
1 cup heavy cream
2 tablespoons of orange flavored liqueur, optional (I substituted 2 tsp of orange extract)
1 tablespoon of prepared coffee
1/2 teaspoon good vanilla extract
Confectioners’ sugar
Cocoa powder

First I chopped the chocolates finely with a sharp knife and put them in this heat proof mixing bowl:

Ah, lovely chopped chocolates!

Then, heat the cream in a small saucepan until it just boils - small bubbles will form at the edges when this happens.

Turn off the heat and allow the cream to sit for 20 seconds.  Pour the cream through a fine-meshed sieve into the bowl with the chocolate.

If you don't have a fine-meshed sieve, attempt to use a coffee filter and fail miserably.

With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. If this doesn't melt the chocolate completely, you can microwave it in 15 second intervals, stirring in between, until melted

Add in the orange extract or liqueur, depending on your preference

Then add the coffee

And the vanilla. Whisk all together and set aside at room temperature for an hour

Once you’re ready, the messy/hard part begins.  Since I needed two hands for this, I wasn’t able to photograph this part – with two teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment (or waxed) paper.  Roll each ball of chocolate in your hands roughly to make it round – be prepared, it’s very sticky and messy at this stage.   Roll in confectioners’ sugar, cocoa powder or both – I chose cocoa powder.  These will keep refrigerated for weeks, but serve them at room temperature.

These taste gourmet!

I also made two other kinds of truffles this weekend, but since I made them on Sunday, I was too tired from shoveling to remember to take many pictures!  I did get this one when I was mixing peanut butter and chocolate for my peanut butter truffles…

Mmmm, I could have just licked the spoon!

And I ended up with these cookie dough truffles - delicious!

And these chocolate peanut butter truffles!

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Marshmallow Truffles

22 12 2009

In the midst of my Cookies & Cream Truffles, I started to make another delicious recipe – these marshmallow truffles.  I tweaked this recipe a little too to suit what I like, but I’ll mention what the recipe actually calls for, in case you want to make it the same way.  I got this from Better Homes & Gardens.

First I made sure I had all the ingredients:

1 7-oz jar marshmallow creme
1/3 cup butter, softened
1/4 teaspoon almond extract or vanilla*
1/4 teaspoon salt
3 cups powdered sugar
Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries (I treated this as optional and didn’t use any – I don’t like centers in my truffles)
Powdered sugar
8 oz semisweet chocolates squares, chopped
1 tablespoon shortening
Finely chopped toasted nuts, toasted coconut, or candy sprinkles
White baking chocolate, melted

*Their test kitchen tip was to omit the extract and use 1 tablespoon of desired flavoured liqueur, such as raspberry or orange to the marshmallow mixture and increse the powdered sugar to 3 1/4 cups.  I prefer almond extract, so that’s what I used.

Line a baking sheet with waxed paper and butter the paper – I’m lazy, so I just sprayed it with Pam.  For the next step, I had to use my favorite kitchen appliance:

Ah, my lovely red Kitchen Aid mixer

In  the large mixer bowl….

...combine the marshmallow (yes, it's more than 7oz. That took some figuring),

butter, almond extract, and

salt.

Beat with the electric mixer until smooth

Get out your powdered sugar...

And gradually add the three cups to the marshmallow mixture

Beat until well mixed - it looks strange when it's mixed, so don't be alarmed

Cover it lightly and freeze for 20 minutes.  I just put this in the fridge too, and it worked out great.

Once the mixture is chilled sufficiently, they suggest you lightly dust your hands with powdered sugar (which I found wasn’t necessary).

It looks strange, but you can work with it no problem

Shape the marshmallow mixture into 1-inch balls, forming the mixture around the almonds, pecan halves, etc mentioned earlier unless you're omitting them. Place the balls on a covered baking sheet and freeze for 20 minutes

Meanwhile, in a small saucepan, put your semisweet chocolate and shortening:

This just makes me happy

Heat and stir over low heat until melted and smooth. Remove from the heat

Line another large baking sheet with waxed paper.  If you are running out of baking sheets (like I was), use a wire rack with waxed paper.  Remove the marshmallow balls, a few at a time, from the freezer, and dip them into the chocolate.  Like the process I described in the Cookies & Cream recipe, roll them around with the wooden spoon, and then use a fork to lift them out of the chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate.  Place the balls on the waxed-paper-lined baking sheet.

Immediately sprinkle tops with finely chopped nuts, toasted coconut or candy sprinkles (you can see what I used)

Let them stand at room temperature for about 15 minutes or until completely set.  If desired, drizzle truffles with melted white chocolate.  They recommend storing them between piece of waxed paper in an airtight container.  They can be stored in the fridge for up to a week or freezer for up to 3 months. 

Another lovely truffle!





Cookies & Cream Truffles

21 12 2009

Originally, my plan for this weekend involved a friend visiting, watching Love Actually and drinking hot chocolate while catching up, and maybe making some Christmas cookies.  Since the snow canceled out the friend’s visit, I decided to stick with some holiday baking to pass the time in between shoveling.  Picture this, by late afternoon on Saturday, I was wearing a black spandex base layer with a long sleeved eggplant-colored shirt, my Ms. Santa skirt apron, teal ski knee socks, and a black zip up fleece.  I was really a sight.  Fortunately, my candy making was much more effective. 

I’ve never made truffles before, so I was really being ambitious trying five new recipes in one weekend.  It turns out that they’re fairly easy, as long as you go with your gut when you’re making them.  But be prepared for a big mess in your kitchen, because that’s what I was left with after a whirlwind of candy making all weekend. 

I started with these cookies & cream truffles, a recipe from Katie Lee Joel (soon to be the ex Mrs. Billy Joel), published in Cosmo in April.  She says that if you store them in an airtight container in the freezer, they’ll last for two weeks.

I started by getting out all the ingredients:

8 Oreo cookies
4oz. cream cheese
1 c. semisweet chocolate chips
1 t. powdered sugar, for dusting

I’ll add in an extra ingredient here too – 1 tablespoon of shortening.  Katie doesn’t seem to think it’s necessary, but if you add it into the chocolate when you melt it, it will make it shiny, and keep it melted for longer, which makes it easier to work with when dipping the truffles – more on that later.

Ingredients galore! I got out all of the ingredients for all of the recipes at once

First, line a baking sheet with parchment paper – I didn’t have any, so I used waxed paper, which worked just fine. 

For the next part, I used a food processor – it seemed to work easiest. 

Take your Oreos, all eight of them, and put them in the food processor and pulse into fine crumbs

If you don’t have a food processor, you can put the cookies in a zip-top plastic bag and crush them.

Mmm, they look good already! But I've always been a sucker for Oreos

Then add your cream cheese...

...and pulse until just mixed

Use a teaspoon to scoop the cookie mixture into small balls (I also rolled them in my hands to get them to look the way I wanted)

Place the cookie balls on the baking sheet, cover with plastic, and freeze until firm, about one hour (I put mine in the fridge for about 90 minutes, and they came out fine also)

While you’re waiting, you can either start your next truffle recipe, which is what I did, or pop in a Christmas movie, like Love Actually or Ziggy’s Gift to get yourself in the holiday spirit!

Then, after the requisite time has passed, Katie Lee Joel suggests you put the chocolate chips in the microwave, first for one minute and then stir, then for 30 more seconds and stir again. 

It comes out looking like this.

I used this method to then dip the truffles using toothpicks or two forks, like Katie Lee suggested, but it was a MESS.  The easier way to do this is to go ahead and use the chocolate chips if you want, or pick up a bar of semisweet chocolate (8 oz) and chop it up into little pieces.

It already looks prettier

Put that in a small saucepan, and add the shortening to it.

Melt this on low heat, stirring occasionally, but always watching it, until it's smooth and shiny

Once it’s smooth and shiny, take it off the heat, and start dipping – the easiest method seemed to be to put one truffle in the chocolate at a time, roll it around with the wooden spoon I had used to stir the chocolate until it was completely covered.  Then, pick it up underneath the truffle, using a fork, and scrape the bottom of the fork on the side of the pot to remove any excess chocolate – it will still drip all over the place, so just be prepared.  Place it back on the wax paper-covered baking sheet and repeat.

To finish them up, put some powdered sugar in a sieve and dust it over them. I didn't have a sieve (or the ability to get to one), so I just sprinkled with my hands

Once they’re at this stage, cover them with plastic wrap and stick them back in the fridge until you’re ready to package them up, at least an hour.  Katie Lee again suggests freezing them, but they firmed up great in the fridge for me (and that’s where I have the most room!).  They should be served cold.

Once I was ready to package them, I put them in mini cupcake papers:

Don't they look delicious?

This recipe doesn’t make a lot of truffles (and mine were all about an inch/inch and a half in diameter), so if you want to make a lot of them, I’d recommend doubling it.  They are delicious and easy, and make a great Christmas gift!