Chocolate Chambord Truffles

Chocolate Chambord Truffles

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Chocolate Chambord Truffles

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Truffles may look difficult to make, but in reality, they are quite simple. There’s no special equipment or forbidden secret, like how you get the caramel in the Caramilk bar. What is needed most is a little bit of patience and part of that is the patience not to eat the ganache before the truffles are rolled, LOL! It takes time for cooling, rolling and coating the truffles, but trust me, they are simple and delicious.

Truffles are merely chocolate ganache (chocolate and heavy cream) rolled into balls and coated with cocoa powder or melted chocolate and anything you’d like to sprinkle on them. This recipe flavours the ganache with Chambord (raspberry liqueur) and then garnished with a chocolate coating and candied hearts for an elegant yet simple finish.

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Don’t be afraid of tempering chocolate if you want a smooth glossy finish to your truffles. I did not temper the chocolate for this post (the ones in the pictures), and they still look amazing. It’s an optional process if you choose to do it. It provides stable chocolate that keeps a gloss even when set.

Basic tempering:

Finely chop chocolate and heat 2/3 of it over a double boiler until melted and not warmer than 120°F. Turn off the heat and remove the bowl, wiping any moisture from the bottom. Gradually add 1-2 tablespoons of chopped chocolate, stirring and allowing the chocolate to melt before adding more until the temperature drops to 86°F. Return the bowl to the double boiler and warm to 88-91°F and start dipping.

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.
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Chocolate Chambord Truffles

Prep Time 1 hour 30 minutes
Resting time 2 hours
Total Time 3 hours 30 minutes

Ingredients

Truffles

  • 8 ounces good quality semi-sweet chocolate 60-70% cocoa
  • 3 tbsp unsalted butter room temperature
  • 1/4 cup Chambord raspberry liqueur
  • 1/2 cup heavy cream

Dipping

  • 10 ounces good quality milk chocolate or semi-sweet chocolate

Instructions

Truffles

  • Finely chop chocolate and place in a medium bowl. Heat cream until hot but not boiling. Pour cream over the chocolate and allow to sit for 5 minutes. Whisk gently to bring cream and chocolate together and the mixture is smooth and silky.
  • Stir in the Chambord until combined and then stir in the room temperature butter. Scrape the sides of the bowl and cover with plastic wrap directly on the surface of the chocolate. Allow to cool at room temperature until scoopable (mixture will still be soft).
  • Using a 15ml scoop or a tablespoon, scoop chocolate onto a parchment lined tray. Chill until firm.
  • Using clean dry hands, roll each scoop into a smooth ball and place on a clean sheet of parchment. Rinsing your hands in cool water and drying them about every 4 rolls helps to achieve a uniform and smooth ball.
  • Keep truffles chilled until ready to coat.

Dipping

  • Finely chop the chocolate and place it in the top of a double boiler making sure the water does not touch the upper bowl/pot. Melt gently, stirring occasionally until liquid and smooth.
  • Pour melted chocolate into a small wide glass or wide mouth 250ml mason jar. Using a skewer or toothpick dip each ball into the melted chocolate to cover completely. Remove immediately and allow excess chocolate to drip off. Place truffle on a clean parchment-lined tray and twist toothpick gently to remove. Repeat the dipping process for each truffle. Chill truffles until firm. Alternatively, you can dip each truffle by placing one at a time directly in the melted chocolate and removing with a fork from underneath the truffle, allowing the excess chocolate to drip off.
  • Decorate truffles by drizzling remaining dipping chocolate over each truffle and garnish with your favourite edible decoration.

Notes

-You can roll each truffle in cocoa if you prefer and skip the dipping.
-Keeping the truffles chilled as you go in the dipping process helps keep them firm enough to handle.
-I did not have a 1tbsp scoop, so I used a 2tbsp scoop and sliced each ball in half before rolling.
-Placing the cup or mason jar with the melted dipping chocolate in a larger vessel with hot water helps to keep chocolate warm and smooth for dipping (plan for the water displacement). Warming for 30 seconds in the microwave will also help keep it melted as you go.
-Any remaining dipping chocolate can be poured onto parchment and allowed to set for use in another recipe (do not waste it).

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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Apple Galette with Almond Pastry

Apple Galette with Almond Pastry

Freshly baked Apple Galette with Almond Pastry sitting on a wooden board with a scoop of vanilla ice cream in the centre.

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Galettes are easy to love with their flaky, rustic pastry and sweet or savoury fillings. Apple Galette with Almond Pastry comes together easily and tastes just as delicious as apple pie. It’s the perfect ending to your entertaining occasions, but particularly Thanksgiving when apple desserts are sought after.

A basket full of green apples in preparation for Apple Galette with Almond Pastry.

What is a galette anyway? A galette is a free form tart that can be made with sweet fillings such as berries and apples or savoury fillings like chicken and mushrooms. They’re unique in the way the pastry is shaped around the filling into a rustic form without the use of a pie dish. This eliminates the need for a top crust and fussy crimping, yet the filling stays snuggly in place.

An assembled Apple Galette with Almond Pastry on parchment paper ready for the oven.

What makes a good galette? Like a traditional pie, a lot depends on the pastry and this means using cold butter that is cut into the dry ingredients until crumbly and the butter bits are no bigger than the size of a pea. It’s also very, very important to use ice-cold water. This helps keep everything just a little bit colder, especially the butter which tends to soften as you work with it. Keeping everything as cold as possible helps the butter hold its size, which will create flaky layers when it melts during baking. There’s no need to overfill a galette, it’s meant to be flatter than a pie. So resist the urge to pile your filling sky high because the filling needs to cook at the same time as the pastry.

Apple Galette with Almond Pastry
Print Recipe
    Servings Prep Time
    8 slices 50-60 minutes
    Cook Time Passive Time
    40 minutes 1+ hours
    Servings Prep Time
    8 slices 50-60 minutes
    Cook Time Passive Time
    40 minutes 1+ hours
    Apple Galette with Almond Pastry
    Print Recipe
      Servings Prep Time
      8 slices 50-60 minutes
      Cook Time Passive Time
      40 minutes 1+ hours
      Servings Prep Time
      8 slices 50-60 minutes
      Cook Time Passive Time
      40 minutes 1+ hours
      Ingredients
      Pastry
      Filling
      Servings: slices
      Instructions
      Pastry
      1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
      2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
      3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
      Apple Filling
      1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
      2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
      3. In a small bowl whisk together egg and milk.
      4. Preheat oven to 375°F.
      5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
      6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
      7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
      8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
      9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
      Recipe Notes

      -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

      -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Graveyard Brownie Bites

      Graveyard Brownie Bites

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      These chocolatey Graveyard Brownie Bites are fun Halloween treats. They’re easy to make and great fun for everyone. Get the kids involved dusting the tombstones, crushing cookies and squeezing on the blood for some spooky fun!

      Brownie bites stacked three high on a wooden rack scattered with cookie crumbs in preparation for Graveyard Brownie Bites.

      The two-bite brownie base is key for these tasty treats. They’re soft and chewy but hold up well to be decorated any way you’d like.

      Thin chocolate wafer cookies are very versatile and in this recipe double as the dirt and tombstones. The tombstones are created by cutting the wafer into thirds, tapering the cut inward towards the bottom. The sides that get cut off are crushed and used for decorating as dirt. I was able to find edible candy bones but use what you can find. Spiders and worms would also be great choices. Finish by decorating with red decorator gel to mimic blood Wilton Red Gel from Amazon. The most important thing to remember is to have lots of fun creating a spooky sweet treat.

      Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.

      Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
      Graveyard Brownie Bites
      Print Recipe
        Servings Prep Time
        36 mini brownies 60-80 minutes
        Cook Time Passive Time
        12 minutes 60 minutes
        Servings Prep Time
        36 mini brownies 60-80 minutes
        Cook Time Passive Time
        12 minutes 60 minutes
        Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
        Graveyard Brownie Bites
        Print Recipe
          Servings Prep Time
          36 mini brownies 60-80 minutes
          Cook Time Passive Time
          12 minutes 60 minutes
          Servings Prep Time
          36 mini brownies 60-80 minutes
          Cook Time Passive Time
          12 minutes 60 minutes
          Ingredients
          Servings: mini brownies
          Instructions
          1. Preheat oven to 350°F.
          2. Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
          3. Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
          4. Whisk in the sugar, eggs, and vanilla until fully combined.
          5. Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
          6. Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
          7. Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
          8. Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
          9. Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
          10. Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
          11. Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
          12. Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
          13. Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
          14. Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
          Recipe Notes

          - I have used both pan preparation methods with similar results.  The key is to allow the brownie bites to cool completely in the pan before trying to remove them.  Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Coconut Oatmeal Cookies

          Coconut Oatmeal Cookies

          I promised!

          Yes, not too long ago I promised to build up my “cookie” category because who doesn’t want more cookies?  Today’s Coconut Oatmeal Cookies are made just for me!  That’s right, they’re not Christmas cookies made for giving, chocolate chip for my husband or spicy oatmeal for my brother.  Nope, they’re golden with crispy, buttery edges and a slightly chewy centre. Pure coconut and oatmeal goodness, and they’re just for me. This wonderful Coconut Oatmeal Cookie is MY favourite and not made enough in my opinion.  It’s wonderful to bake for others and I truly love to do so, but today I’m thinking of myself.  I really don’t need to eat a bunch of cookies all by myself, but these are oh so good and I do like to have a little treat once in a while. Luckily they freeze wonderfully!!

          What makes a good cookie?

          I suppose one could say that depends on what kind of cookie your making, but many cookies start off in a similar manner by creaming the butter and sugar first.  So here are a few tips,

          1. Use room temperature butter, do not substitute margarine or shortening. Sure they will work, but butter just tastes better.

          2. Cream the butter and sugar well, ensuring the sugar crystals are evenly coated. This helps give a tender texture to the cookie.

          3. Mix dough until just incorporated and dough sticks together. 

          4. Measure out dough or use an Amazon cookie scoop where applicable for each cookie to ensure each one is the same size for uniform baking.

          5. Do not overcrowd on the pan.  Allow the cookie enough room to spread and brown evenly all around.

          6. Do not over bake.  This can be difficult as cookies are still soft when removed from the oven so it’s hard to judge sometimes.  I bake one tray first according to the recipe and adjust if needed before baking more.

          7. Use parchment paper or Amazon Silpat mat  to prevent cookies from sticking.

          8. Bake one tray at a time using the middle rack.  This takes a little more time, but every cookie will be the same.

          Author: Compelled to Cook, recipe adapted from Best of Bridge BL’s Cookies.

          Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
          Coconut Oatmeal Cookies
          Print Recipe
            Servings Prep Time
            54 cookies 20 minutes
            Cook Time
            10-12 minutes
            Servings Prep Time
            54 cookies 20 minutes
            Cook Time
            10-12 minutes
            Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
            Coconut Oatmeal Cookies
            Print Recipe
              Servings Prep Time
              54 cookies 20 minutes
              Cook Time
              10-12 minutes
              Servings Prep Time
              54 cookies 20 minutes
              Cook Time
              10-12 minutes
              Ingredients
              Servings: cookies
              Instructions
              1. Preheat oven to 350℉.
              2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
              3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
              4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
              5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
              6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
              7. Bake one tray at a time on the middle rack for 10-12 minutes.
              8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Chocolate Ganache Sandwich Cookies

              Chocolate Ganache Sandwich Cookies

              We all need a little love,

              What better way to show a little love than with homemade Chocolate Ganache Sandwich Cookies. The day of love is almost upon us and this year I ’ll be sharing my heart in cookie form. And not just any cookie, Chocolate Ganache Sandwich Cookies!  These gorgeous cookies will win the heart of your Valentine with just one bite. 

              Rolled chocolate cookie wafers get sandwiched together with a rich chocolate ganache and then drizzled with even more chocolate. These cookies are made with love and are not only beautiful but perfect for sharing and giving.  Because after all, cookies make the world a better place.

              Be creative!

              This recipe is relatively simple, however, they do take some time to prepare, assemble and decorate.  I chose heart shape Amazon Heart Shape Cookie Cutters with a simple drizzle of chocolate and candied pearls.  The shape and decorating are completely up to you, get the kids involved and have some fun. Personalized cookies show that they’re made with love and say to that special person just how much they mean to you. Happy Valentine’s Day?

              Chocolate Ganache Sandwich Cookies
              Print Recipe
                Servings Prep Time
                30 Cookies 60-70 minutes
                Cook Time Passive Time
                7-8 minutes per tray 3-24 hours
                Servings Prep Time
                30 Cookies 60-70 minutes
                Cook Time Passive Time
                7-8 minutes per tray 3-24 hours
                Chocolate Ganache Sandwich Cookies
                Print Recipe
                  Servings Prep Time
                  30 Cookies 60-70 minutes
                  Cook Time Passive Time
                  7-8 minutes per tray 3-24 hours
                  Servings Prep Time
                  30 Cookies 60-70 minutes
                  Cook Time Passive Time
                  7-8 minutes per tray 3-24 hours
                  Ingredients
                  Servings: Cookies
                  Instructions
                  1. Sift together flour, cocoa, baking powder and salt. Set aside.
                  2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
                  3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
                  4. Add dry ingredients to butter mixture and blend together until just incorporated.
                  5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
                  6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
                  7. Preheat oven to 350℉ and line baking trays with parchment.
                  8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
                  9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
                  10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
                  11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
                  12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
                  13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
                  Recipe Notes

                  -Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

                  -Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

                  -I re-rolled the dough 3 times with no ill effect to the final cookie.

                  -Cookies are slightly crisp but soften when sandwiched together with the ganache.

                  -The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

                  -The cookie wafers can be made in advance and frozen until ready to assemble.

                  -If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com