Recipe: Peppermint White Chocolate Truffles

Peppermint White Chocolate Truffles

Yield: approximately 60 small truffles

Ingredients

1 c cream

Approximately 3 oz finely crushed peppermint candy canes

14 oz chopped white chocolate

2 Tbsp unsalted butter, at room temperature

Approximately 1/2 lb white or milk chocolate, for coating truffles

Finely crushed peppermint candy canes for decorating

Instructions

Place the cream in a small saucepan over medium high heat, and bring to a boil. Pour the hot cream over the chopped chocolate. Let sit 2 to 3 minutes, then whisk until smooth.

Whisk in the butter, and then the crushed candy canes, until well incorporated.

Place powdered sugar in a shallow bowl; you will need it to dust your hands and the truffles.

Use a spoon or small melon baller to form balls of ganache; roll them between your hands to make them round. Place on a wax paper (or parchment) lined tray.

Using a fork, dip the truffles in white or milk chocolate until completely submerged; tap fork against rim of bowl to remove excess chocolate. Place coated truffles on the tray and sprinkle with crushed peppermint candy while chocolate is still wet.

Place the tray in the refrigerate for approximately 15 minutes to set the chocolate.

The truffles can be stored in an airtight container in the refrigerator for 2 weeks, and are best served at room temperature.

Notes:

Truffles are all about the chocolate: the better the quality, the better the candy. I used Valhrona white and milk chocolate, which I bought at the NY Cake in Manhattan. It was a king's ransom, but so good! Many grocery stores carry premium Scharffen Berger and Ghirardelli chocolate, which can also be used.

The white chocolate (used for the ganache) just needs to be chopped. However, if you use real chocolate for the shell, you will need to temper it. David Lebovitz has an informative write up about tempering dark chocolate here.  

White and milk chocolate melt at lower temperatures, and are generally considered more challenging to temper. However, I find that is is much easier to control the temperature of the chocolate when melting a larger amount (1- 1.5 pounds). 

Valhrona has very clear instructions for tempering their chocolate here. Ghirardelli's instructions are here.

The white chocolate peppermint ganache can also be whipped for a lucious frosting or filling for cookies/candies. 

Recipe: {Fresh} Strawberry White Chocolate Truffles

{Fresh} Strawberry White Chocolate Truffles

Yield: Approximately 60 small Truffles

Ingredients

1 c cream

1 c finely chopped fresh strawberries (frozen work well for this recipe, when fresh are not in season)

14 oz chopped white chocolate

2 Tbsp unsalted butter, at room temperature

Approximately 1/2 lb white or milk chocolate, for coating truffles

Instructions

The night before making the truffles, mix the chopped strawberries with the cream. Let the mixture steep in the refrigerator over night.

When ready to start the ganache, strain the mixture through a fine mesh strainer to remove pulp and seeds. Using a rubber spatula, gently press on the fruit to extract the fruit juice; the cream will be a lovely shade of pink when strained.

Place the cream in a small saucepan over medium high heat, and bring to a boil. Pour the hot cream over the chopped chocolate. Let sit 2 to 3 minutes, then whisk until smooth.

Add the room-temperature butter and whisk until incorporated.

Place powdered sugar in a shallow bowl; you will need it to dust your hands and the truffles.

Use a spoon or small melon baller to form balls of ganache; roll them between your hands to make them round. Place on a wax paper (or parchment) lined tray.

Using a fork, dip the truffles in white or milk chocolate until completely submerged; tap fork against rim of bowl to remove excess chocolate. Place coated truffles on tray and refrigerate for approximately 15 minutes to set the chocolate.

The truffles can be stored in an airtight container in the refrigerator for 2 weeks, and are best served at room temperature.

Notes:

Truffles are all about the chocolate: the better the quality, the better the candy. I used Valhrona white and milk chocolate, which I bought at the NY Cake in Manhattan. It was a king's ransom, but so good! Many grocery stores carry premium Scharffen Berger and Ghirardelli chocolate, which can also be used.

The white chocolate (used for the ganache) just needs to be chopped. However, if you use real chocolate for the shell, you will need to temper it. David Lebovitz has an informative write up about tempering dark chocolate here.  

White and milk chocolate melt at lower temperatures, and are generally considered more challenging to temper. However, I find that is is much easier to control the temperature of the chocolate when melting a larger amount (1- 1.5 pounds). 

Valhrona has very clear instructions for tempering their chocolate here. Ghirardelli's instructions are here.

Recipe: Coconut White ChocolateTruffles

Coconut White Chocolate Truffles

Adapted from a recipe by Elizabeth LaBau via About.com

Yield: approximately 60 small truffles

Ingredients

1 c cream

1 c finely shredded (unsweetened) coconut

14 oz chopped white chocolate

2 Tbsp unsalted butter, at room temperature

1/4 c powdered sugar

Approximately 1/2 lb white or milk chocolate, for coating truffles

Toasted or shredded coconut for decorating

Instructions 

Place the cream and the coconut in a small saucepan over medium high heat, and bring to a boil. Take the pan off the heat, cover with a tight-fitting lid, and let sit for 30 minutes to infuse the cream with coconut flavor.

After 30 minutes, bring the cream to a boil again and pour over the chopped chocolate. Let sit 2 to 3 minutes, then whisk until smooth.

Add the room-temperature butter and whisk until incorporated.

Refrigerate (uncovered) until somewhat firm, about 1 hour.

Place powdered sugar in a shallow bowl; you will need it to dust your hands and the truffles.

Use a spoon or small melon baller to form balls of ganache; roll them between your hands to make them round. Place on a wax paper (or parchment) lined tray.

Using a fork, dip the truffles in white or milk chocolate until completely submerged; tap fork against rim of bowl to remove excess chocolate. Place coated truffles on the tray and sprinkle with toasted or untoasted coconut while chocolate is still wet.

Place the tray in the refrigerate for approximately 15 minutes to set the chocolate.

The truffles can be stored in an airtight container in the refrigerator for 2 weeks, and are best served at room temperature.

Notes:

Truffles are all about the chocolate: the better the quality, the better the candy. I used Valhrona white and milk chocolate, which I bought at the NY Cake in Manhattan. It was a king's ransom, but so good! Many grocery stores carry premium Scharffen Berger and Ghirardelli chocolate, which can also be used.

The white chocolate (used for the ganache) just needs to be chopped. However, if you use real chocolate for the shell, you will need to temper it. David Lebovitz has an informative write up about tempering dark chocolate here.  

White and milk chocolate melt at lower temperatures, and are generally considered more challenging to temper. However, I find that is is much easier to control the temperature of the chocolate when melting a larger amount (1- 1.5 pounds). 

Valhrona has very clear instructions for tempering their chocolate here. Ghirardelli's instructions are here.

The white chocolate-coconut ganache can also be whipped for a lucious frosting or filling for cookies/candies. 

Recipe: Chocolate-Coconut Marshmallows

Chocolate-Coconut Marshmallows

Adapted from The Sweet Life in Paris by David Lebovitz

Yield: 36 marshmallows

Ingredients

1/3 c cold water, plus 6 Tbsp for the gelatin

2 envelopes of gelatin

1 c sugar

1/3 c light corn syrup

3 large egg white

Pinch of salt

6 Tbsp unsweetened Dutch -processed cocoa powder, sifted if lumpy

1 c unsweetened grated coconut

1/4 t vanilla extract

Instructions

Pour 6 Tbsp water in a small bowl and sprinkle the gelatin over the top

In a small, heavy-duty saucepan fitted with a candy thermometer, combine the sugar, corn syrup, and 1/3 c cold water and set over moderate heat. 

While the syrup is cooking, put the egg whites in the bowl of a standing mixer with the whip attachment. When the sugar syrup reaches 225 degrees F, begin whipping the whites slowly with the salt.

As the temperature of the syrup climbs, beat the whites on medium-high speed until they're fluffy and begin to hold their shape.

When the syrup reaches 250 degrees F, remove from heat and scrape in the gelatin. Stir until it's completely dissolved, then whisk in cocoa.

Increase the mixer speed to high and pour the syrup into the egg whites in a slow but steady stream. Avoid pouring the syrup on the whip or it will fling and cling to the sides rather than go into the meringue.

While the syrup is whipping, spread half of the coconut evenly over the bottom of an 8 inch square pan, leaving no bare spots.

Stop the mixer briefly and scrape down the sides and bottom of the bowl, then add the vanilla and continue to whip the marshmallow until it's thick and the side of the bowl no longer feels warm. The mixture will still be a bit runny, like chocolate pudding, but will firm as it sits.

Pour the mixture into the prepared pan and smooth the top as best as you can. Sprinkle the remaining coconut over the top. Let cool at least 4 hours or overnight, uncovered.

To unmold, run a knife around the edge of the pan and turn the marshmallow square onto a large cutting board. Use scissors or a pizza cutter to cut into 36 squares. Toss the marshmallow with the excess coconut that fell off when you unmolded the large square, dredging the sides to coat them completely. Shake each marshmallow to remove excess coconut, then arrange on a serving plate.

Storage: The marshmallow can be stored in a container for up to 5 days at room temperature.

Recipe: Salted Caramel Candies

Salted Caramel Candies

Adapted from Martha Stewart Living December 2012

Yield: Approximately 120

Ingredients

Vegetable Oil, for baking sheet

2 c heavy cream

2 1/4 c sugar

6 Tbsp unsalted butter, cut into pieces

1 1/4 c light corn syrup

1/2 t course salt

1/2 t pure vanilla

Instructions

Lightly brush bottom and sides of a 9-by-13 inch rimmed baking sheet with oil. Line with parchment, leaving a 2 inch overhang on long sides. Lightly brush parchment with oil.

Bring cream, sugar, butter and corn syrup to a boil in a large saucepan (fitted with a candy thermometer) over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 30-40 minutes.

Immediately remove caramel from heat and stir in salt and vanilla. Pour caramel onto baking sheets, and let stand, uncovered, at room temperature at least 8 hours and up to one day.

Lift caramel out of pan, using parchment overhang. Transfer to a large cutting board. Cut into 3/4-by 1 1/4 inch pieces; wrap each piece in waxed paper or cellophane.