Chocolate Truffles - My Favorite Holiday Treat to Share
To be honest I’m not a big holiday cookie person. But what I do love to make and share are chocolate truffles!
If you’d like to try your hand at making these delicious treats just follow the simple directions below. I love handing these out to neighbors and others that I’d like to give a special holiday treat in lieu of cookies. Plus, they last a good month if kept wrapped in the fridge.
Chocolate truffles dipped in tempered chocolate and dusted with cocoa powder.
INGREDIENTS
11 oz Bittersweet chocolate (60% or greater cocoa content)
2/3 C Heavy Whipping Cream
Variety of flavors: orange or peppermint oil
Variety of toppings: shredded coconut, chopped nuts, cocoa powder, crushed candy cane, candied orange peel, etc
TOOLS
Medium sized metal or glass bowl
Small heavy bottomed sauce pan (smaller is better to avoid excessive evaporation)
Parchment paper
Candy thermometer (optional)
Melon-baller or tablespoon
Kitchen scale and measuring cups
PROCESS
1) Measure and finely chop chocolate, put in metal or glass bowl.
2) Heat heavy cream in a small sauce pan - bring to a boil.
3) Pour cream over chocolate, allow to sit for a few minutes.
4) Gently stir until chocolate is completely melted (if chocolate is not completely melted, add bowl to a double boiler to gently heat). A double boiler is pretty much just a small pan of water that you bring to a boil. You can then turn off the heat and set the bowl on the pan so that the bottom of the bowl just hovers over the hot water.
5) Divide chocolate mixture into separate small bowls, one for each flavor.
6) Add flavoring oil a drop at a time until desired flavor richness.
7) Let chocolate mixture sit until it thickens enough to scoop.
8) Use a melon-baller or tablespoon to scoop chocolate. Use your hands to roll into balls.
9) From here you can either choose to roll the truffles in toppings or temper chocolate and dip them (directions below). The later process will give you a nice smooth chocolate finish.
Chocolate truffles dipped in toppings: cocoa powder, shredded coconut, chopped nuts.
TEMPERING CHOCOLATE
1) Finely chop chocolate - use plenty, as you’ll need enough depth to dip your truffles - and add to a small glass or metal bowl.
2) Create a double boiler by bringing a small pan of water to a boil. Set bowl of chocolate on top. Reheat water as needed).
3) Using your candy thermometer, bring chocolate to 110-120 degrees F.
4) Remove from double boiler and cool chocolate to 80 degrees F while stirring occasionally to keep everything cooling at the same rate.
5) Reheat chocolate to your working temp of 86-90 degrees F.
6) Dip your truffles! Then set on parchment paper to cool.
7) Display in mini baking cups and package as desired.
There you have it! Feel free to comment if you have any questions. Otherwise enjoy! Truffles keep wrapped in the fridge for 3-4 weeks.
Here’s a chowder recipe you must try!
I don’t usually send out recipes.
But I was at a neighbor’s birthday and this soup was the star of the party. It’s amazing and I was particularly struck by this fun twist on salmon chowder.
Read on to find out how to whip up this fast and easy dairy-free chowder!
This recipe is adapted from the book “The Herbalist’s Kitchen”. I know what you’re thinking and yes, I’m running out today to buy my very own copy!
Here’s what you need:
2 T coconut oil
1 large onion, finely chopped
3 cups sweet corn, fresh or frozen
3 cloves Turnstone Farm garlic
1 jalepeno pepper, finely chopped
3-4 cups broth
1 lb salmon
1 (14 oz can of coconut milk)
Juice of 1/2-1 lime
1 cup chopped cilantro (for garnish)
Here’s how to make it:
1) Heat the coconut oil in a soup pot over medium heat, add onion and saute until tender. Add corn, garlic and jalepeno. Saute for 1-2 minutes then add broth. Bring to a simmer and cook uncovered for 5 minutes.
2) Add the fish. No need to cut it apart as it will flake apart when cooked. Stir while soup returns to a simmer. Cook until fish is done 5-15 minutes depending on how thick the fillet is.
3) When the fish is just cooked through add the coconut milk and a tablespoon of the lime juice. Season with salt and pepper and additional lime juice if needed. If soup is too thick, add a bit more broth.
4) Garnish with cilantro!
Ok, here’s the super cool thing I learned from this book… cilantro helps bind heavy metals from food and pass them through your body!
So when you add the cilantro garnish to your chowder it will help you process any heavy metals from the fish. (Originally this recipe was for use with white fish which I think has the potential to harbor more heavy metals than salmon)