Cake Batter & Crumbs

Chocolate Truffles

Rich, luscious, creamy, divine... these are all words that come to mind when I think of chocolate truffles. Because of their high society status (in my mind anyway) I assumed that making these at home would be a daunting task that naturally would end in some sort of kitchen disaster. Surprised, however, was I to see how easy these really are to create. With a few simple tricks, anyone can make these 'expensive-to-purchase' but 'cheap-to-make chocolates' in their own homes.

I wanted to start basic, so this is a classic truffle recipe I found on the Food Network website made from a  semi-sweet chocolate ganache and rolled in cocoa powder. The trick to making these is to work with very chilled ganache and then have very cold hands. The recipe suggests running your hands under cold water. I also saw Warren Brown on Sugar Rush make truffles and his recommendation was to pull out some cans of soda from your fridge and roll them between your hands. If your hands are too warm, you'll melt the ganache and end up with a sticky, chocolaty mess.

These truffles so rich and creamy and they melt in your mouth. They definitely help curb a chocolate craving.

Chocolate Truffles
from How to Boil Water on the Food Network

1/2 pound semisweet chocolate, finely chopped
1/2 cup heavy cream
1 to 2 tablespoons dark rum, Grand Marnier, Bourbon, or other liquor [I used Grand Marnier and it gave it a really nice flavor]

1/4 to 1/2 cup unsweetened cocoa, confectioners' sugar, sweetened ground chocolate, or finely chopped nuts Put the chocolate in a bowl. In a small saucepan or microwave, heat the cream to a boil. Pour the cream over the chocolate and shake the bowl gently to settle the cream. Cover with a plate or lid and set aside until the chocolate melts, about 5 minutes. Whisk the mixture until smooth and shiny. Stir in the rum or other flavoring. Cover the surface of the chocolate with plastic wrap. Set aside in a cool place until the chocolate firms up, about 2 hours. (To speed this up set the bowl of chocolate over another bowl of ice and stir until the desired consistency.)

Line a baking sheet with waxed or parchment paper. Use 2 spoons to drop small mounds/balls of chocolate, about 1/2 to 1-inch high on the paper (depending on the size you want). Then chill your hands under a faucet of running cold water or by using an ice bath. Roll each chocolate mound between your open palms to make smooth round balls.

Pour the cocoa or coating of choice into a cake pan or on a plate. Roll the truffles in the coating or use a clean spoon to pour the coating on the truffles. Repeat with all the truffles. Refrigerate until ready to serve.

To serve, scoop the truffles out of the cocoa with a fork or a slotted spoon. Put the truffles in small candy cups and serve now or refrigerate until ready to serve.

Easy Peanut Butter Meltaways

My mom pulled my husband and I into her kitchen one day and asked us to taste these and tell her what they reminded us of. We both instantly shouted "Gardener's Peanut Butter Meltaways!!" These creamy, chocolate and peanut butter, fudge-like dreams just melt in your mouth and they easily rival those of a higher end confectionery shop in our area.

The best part is that they are so easy to make! The recipe is basically one part white chocolate, one part milk chocolate, and one part peanut butter; melt and mix, then pour into a greased pan. After they cool, you can cut them into bite-sized pieces.

In my first trial I learned it's important to not try to add any extra peanut butter. I was thinking I could make them extra peanut-y but the extra addition of peanut butter makes them not set up solidly when at room temperature. They are just fine when kept in the fridge, but any length of time at room temperature will start melting these meltaways.

Easy Peanut Butter Meltaways

12 oz. white chocolate chips
12 oz. milk chocolate chips
12 oz. creamy peanut butter

Lightly spray a 13"x9" pan with cooking spray. Melt both kinds of chips together in the microwave or over a double boiler. Add the peanut butter and mix until all are combined. Pour into the pan and let it allow it to set up. You can speed this up by placing it in the refrigerator. Once it's all set, you can cut it into individual pieces.

It would also work well to pour the melted mixture into little paper liner candy cups to have an even prettier presentation.

 

White Chocolate, Cranberry & Pistachio Bark

I made this holiday bark to give out with my Christmas cards at the office. It packages every well in clear cellophane bags with a nice ribbon tying it closed. This recipe was featured on the Food Network's website and looked so festive with the white chocolate, dark red cranberries, and pale green pistachios.

The recipe has just a few ingredients to pull together such a lovely treat. Although I found the overall directions a bit long for such a simple recipe. To be honest, I didn't follow the instructions as listed on the website, so I'm linking to that recipe. I didn't have a candy thermometer so I just pulled the chocolate off the heat as soon as the majority was melted. It turned out perfectly. My simplified version is below.

I used Craisins to give it a sweeter rather than tart flavor. Also, I couldn't find any pre-shelled pistachios in my area so I spent a good part of the afternoon shelling them. I suppose it would have gone faster if I hadn't eaten one for every couple that I shelled! Although the original recipe didn't call for it, I coarsely chopped my pistachios and some of the cranberries.

White Chocolate Cranberry and Pistachio Holiday Bark

1 pound finely chopped white chocolate
1 1/2 teaspoons nut or plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled

Melt the white chocolate over a double boiler. I used a small pot with a few inches of water and then placed the bowl to my stand mixer on top. When most of the chocolate begins to melt, remove it from the head and add the oil. (I just used Canola.) Then add all of the cranberries and pistachios.

Spread the mixture out on a silpat or foil-lined baking sheet and allow to cool at room temperature until it's set and ready to break apart.

The bark as it's cooling.