Ingredients:
6oz of semi sweet chocolate
60z of white chocolate
1 cup of dry roasted almonds or praline
Directions:
In two double boilers melt the two chocolate separately.
2. Add 1/2 cup of almonds to each chocolate. mix well
3. On a cookie sheet lined with wax paper alternating spoonful of chocolate. I do three scoops a crossed and than move to the next row. ie dark, white, dark than next row touching the first one will be white,dark, white etc.
4. Once the patch work chocolate is all on the wax paper, take a butter knife and make swirl marks through all the chocolate.
5. Place in the fridge till it hardens. Put on a cutting board and break in to pieces.
Monday, December 10, 2007
mocha truffles
Ingredients:
Truffles
1/4 cup unsalted butter
3/4 cup heavy whipping cream
9 0z of semi sweet chocolate
2 tbsp of instant espresso
2 tbsp of coffee liqueur
Coating
8oz of semi sweet chocolate
2 tsp veg. oil
Truffle filling:
1. chop up the first 90z of chocolate and put in a medium bowl.
2. Mix espresso and liqueur and set aside
3. In a heavy, medium saucepan bring cream and butter to a simmer, Pour hot mixture over chocolate
4. Add espresso mixer
5. let cool for 5 mins, then stir until smooth.
6. let cool till room temp than place in fridge until firm enough to form int balls, about for at least 2 hours.
7. roll truffle filling in to about a tbsp size balls place on wax paper on a cookie sheet and refrigerate till truffle is firm.
Coating:
1. In a double boiler, melt the second 8 oz of chocolate over hot , not simmering, water. stir till smooth. Remove from heat and add 2 tsp of veg oil and stir till mixed.
2. cool till lukewarm.
3. Holding a truffle with your index and middle finger hold the truffle and dip it into the melted chocolate. let excess chocolate drip off and place on to wax paper and refrigerated.
4. store chilled, Let the truffles sit at room temperature for 15-20min before serving.
****things I do.
1. I take out the coffee and switch up the liqures for different flavors.
2. I also use white chocolate and milk chocolate for coatings. Mostly so I can tell people which is which flavor.
3. I pour the chocolate coating into a rounded tea cup so that it's deeper and easier to roll truffles.
3. I find placing the truffle on a fork and submerging it in to the coating easier.
Truffles
1/4 cup unsalted butter
3/4 cup heavy whipping cream
9 0z of semi sweet chocolate
2 tbsp of instant espresso
2 tbsp of coffee liqueur
Coating
8oz of semi sweet chocolate
2 tsp veg. oil
Truffle filling:
1. chop up the first 90z of chocolate and put in a medium bowl.
2. Mix espresso and liqueur and set aside
3. In a heavy, medium saucepan bring cream and butter to a simmer, Pour hot mixture over chocolate
4. Add espresso mixer
5. let cool for 5 mins, then stir until smooth.
6. let cool till room temp than place in fridge until firm enough to form int balls, about for at least 2 hours.
7. roll truffle filling in to about a tbsp size balls place on wax paper on a cookie sheet and refrigerate till truffle is firm.
Coating:
1. In a double boiler, melt the second 8 oz of chocolate over hot , not simmering, water. stir till smooth. Remove from heat and add 2 tsp of veg oil and stir till mixed.
2. cool till lukewarm.
3. Holding a truffle with your index and middle finger hold the truffle and dip it into the melted chocolate. let excess chocolate drip off and place on to wax paper and refrigerated.
4. store chilled, Let the truffles sit at room temperature for 15-20min before serving.
****things I do.
1. I take out the coffee and switch up the liqures for different flavors.
2. I also use white chocolate and milk chocolate for coatings. Mostly so I can tell people which is which flavor.
3. I pour the chocolate coating into a rounded tea cup so that it's deeper and easier to roll truffles.
3. I find placing the truffle on a fork and submerging it in to the coating easier.
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