Ang and I have been making Chocolate Truffles tonight in preparation
for the drive back to Minneapolis. I was putzing around the other day
trying to figure out what I'd cook at the staff cookie party last
Thursday. I made the truffles, but divided four ways we didn't have
very many left over.... so tonight I made a second batch. Having done
it a second time, I made some modifications to the original recipe.
With special thanks to Alton Brown of Good Eats fame, here's my
modified version.
20 ounces bittersweet chocolate, chopped fine
6 tablespoons unsalted butter
1 cup heavy cream
2 tablespoons light corn syrup
2 teaspoons peppermint extract
1/2 cup cocoa powder
1/2 cup pulverized peppermint candy
1 package almond chocolate bark
Place the 10 ounces of chocolate and butter in a medium size glass
mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat
this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium
heat until simmering. Remove from the heat and pour the mixture over
the melted chocolate mixture; let stand for 2 minutes. Using a rubber
spatula, stir gently, starting in the middle of bowl and working in
concentric circles until all chocolate is melted and mixture is smooth
and creamy. Gently stir in the peppermint extract. Pour the mixture
into an 8 by 8-inch glass baking dish and place in the refrigerator
for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with
parchment paper and return to the refrigerator for 30 minutes.
In a blender, place 20-30 round peppermint candies and blend until
slightly less than powder (still sort of granular)
Place the cocoa powder, and peppermint candy powder in pie pans.
In the meantime, place the package of almond chocolate bark into a
medium mixing bowl which is sitting on top of a water filled saucepan,
with the heat set to medium.
Remove the truffles from the refrigerator and shape into balls by
rolling between the palms of your hands. Use powder-free vinyl or
latex gloves if desired.
Sometimes it helps to dip your hands in a bowl of ice and water. After
your hands have chilled, dry them and roll a few truffles. You'll know
when it's time to repeat.
Once they're rolled, I like to stick them in the freezer to let them
firm up a bit more. The firmer they are the easier they are to work
with.
With a ShishKabob spear, spear your truffle and dip it into the
chocolate. Take it outof the chocolate and shake off the excess
chocolate. I then use my vent above the oven to dry the truffle a
little bit. While it's still tacky I roll it in the peppermint or
cocoa and then dry it a little bit more with the fan until it's hard
enough to pull off the spear.
later I go back and paint in the little shish kabob spear holes with a
little bit of chocolate on the end of a spear. Then I roll in the
appropriate coating.
Anyway, they're quite good... and I think I'll have a hit at the
family gathering this year.
More music in a little while.
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