Double Chocolate and Mint Cookies Recipe : Giada De Laurentiis. Chocolate Truffles Recipe. Please welcome guest author Garrett McCord who is helping us get ready for Valentine’s Day with these easy-to-make chocolate truffles.
~Elise Want to show me romance and sweep me off my feet? Then cook for me. Flowers are a sweet gesture, but I don’t have a vase so they end up sitting on my table in an Indiana Jones Big Gulp cup and then my cats end up eating them anyway. Gifts and tokens are sweet and while I may say thank you out loud in my mind I’m saying, “Great, now I have more crud in my house and no place to put it!” No, if you want to make me swoon, then cook for me.
Truffles are the simplest of candy to make; cream, chocolate, and time is all it takes to create something blissfully elegant, decadent, and delicious. Ingredients Basic truffle ingredients 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces1/2 cup of heavy whipping cream1 teaspoon of vanilla extract Optional base flavorings: Truffle coatings Method. Chocapocalypse Cookie Recipe : Alton Brown. Directions Place the 54-percent bittersweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval.
If still not smooth heat for 10 additional seconds at a time and stir until smooth. Set aside to cool to 90 degrees F, approximately 15 minutes. Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Whisk the eggs and vanilla together in a small bowl. With the mixer on low speed, add the flour mixture and mix until integrated. Cover the bowl with plastic wrap and refrigerate for 45 minutes. Preheat the oven to 350 degrees F. Scoop the dough using a 1 1/4-inch-diameter disher or ice cream scoop onto parchment-lined half-sheet pans, placing 2 inches apart, 12 cookies per pan. Chocolate Truffles Recipe : Alton Brown : Recipes.
Directions 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. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Chocolate Truffles Recipe : Claire Robinson : Recipes.