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.
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.
10ouncesgood 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).
Product Favourites!
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
Love is in the air, and it’s time to celebrate the ones we love. As a foodie, I find there’s no better way than to share and indulge in a luscious chocolate dessert. Chocolate Pots de Crème is a decadent and indulgent spoonful meant to be eaten slowly, savouring every bite. Preferably with a tender kiss in between.
These lovely baked chocolate custards are very simple to make but taste like you’ve spent hours labouring. Your Valentine is sure to be impressed!
Good quality chocolate, heavy cream and egg yolks make up the structure and the water bath baking ensures they bake gently, creating a smooth and creamy texture. They can be made in advance, leaving you plenty of time to spend with your sweetheart without the worry of fussing with food. Happy Valentine’s Day everyone, I hope your day is filled with love…and chocolate!
Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
Serve with fresh raspberries and lightly sweetened whipped cream.
Recipe Notes
-If you do not use boiling water to start with the cooking time will be longer.
-You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.
-Do not skip the straining as it ensures a smooth custard.
-Can be made up to 2 days in advance, covered and chilled.
Product Favourites!
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
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?
Sift together flour, cocoa, baking powder and salt. Set aside.
Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
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.
Add dry ingredients to butter mixture and blend together until just incorporated.
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.
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.
Preheat oven to 350℉ and line baking trays with parchment.
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.
Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
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.
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. Â 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. Â 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
Warm the heart of your Valentine with Cinnamon Heart Cupcakes. A fluffy vanilla cupcake swirled with spicy sweet cinnamon heart candy gel and topped with Italian buttercream kissed with the same sticky sweetness. Beautiful and perfect for sharing on Valentine’s Day.
While vanilla cupcakes with buttercream are lovely enough, here they get a hit of sweet cinnamon spiciness and colour from cinnamon heart candy. When thinking of what to make for Valentine’s Day I just couldn’t get the cute heart shaped candies out of my head. I knew I wanted to make them into a gel, but would they actually break down enough to do it? I really didn’t know for sure, so I bought two pounds of cinnamon hearts and set to work!
The gel was a hit with the first attempt and I was pleasantly surprised at how well they actually dissolved once ground up a little. My second go with the gel yielded waaaay too much for what was actually needed for the recipe. So round three was an adjustment of amounts. Good thing I bought the store out of cinnamon hearts. With the success of this particular candy I am excited to think about the possibilities with other little candy gems. The future looks sweet indeed!
Making Italian buttercream got you a little nervous? You don’t need to be a master baker to pull it off; you just need to know the process and what to look for. Mostly the later because it will look like a lumpy separated mess at some point and you will think you have failed miserably. When in reality that’s not the case, the butter just hasn’t been fully incorporated and further beating at high speed will generally correct it. It may also be that the buttercream is a little too cold and the butter bits have firmed up too much and it’s not smooth or it’s a little too warm and the butter actually starts to melt a little, creating a separated appearance. Luckily a slight cool down or warming up and a good beating is all that is needed to keep your buttercream on the right track to a silky smooth, feather light wonder.
Knowing what to look for and how to manage it is the key. Let me tell you, it’s worth every little bit of effort. Not only is it silky smooth but it’s not too sweet or sugary like American buttercream, you know the one with 4 cups of powdered sugar! You’ll notice the difference immediately and your heart will be won. Enjoy!
Recipe Concept: Â Compelled To Cook
Recipe Source:  Vanilla Cupcakes adapted from Live Love and Sugar, Italian Buttercream adapted from Food 52
Using a mini processor or grinder, grind cinnamon hearts until powdery (some bits will remain). In a small sauce pan bring 1/3 cup water to a simmer. Whisk in cinnamon heart powder all at once, stirring constantly until starting to dissolve. Increase heat and continue to stir, melting the candy, approximately 1-2 minutes (some bits will not dissolve). Dissolve cornstarch in 2 tbsp cold water and add to liquid candy, stirring constantly. Allow to boil briefly and remove from heat. Strain while hot, removing any candy bits that refuse to dissolve. Allow to cool, stirring occasionally. Refrigerate until ready to use. Makes about 1 cup.
Cupcakes
Preheat oven to 350℉. Line 20-22 muffin tins with paper cups. In a small bowl whisk together flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a whisk attachment beat oil and sugar together until combined. Add eggs one at a time, whisking well after each. Whisk in milk and vanilla and mix until smooth. Add dry ingredients all at once and whisk on medium low until combined. Increase speed and whisk until smooth. Add hot water and whisk on low until smooth and just incorporated.
Divide batter evenly between muffin cups, using 1/3 cup for each. Drizzle approximately 1 tsp of cinnamon heart gel over each cupcake ( I used a plastic squeezable bottle with an approximate 1/8 inch hole). Using a thin device such as a chop stick swirl cinnamon heart gel within the batter, creating swirls. Bake for 16-18 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool in pan for 10-15 minutes before moving each cupcake to a cooling rack. Allow to cool completely before icing.
Italian Buttercream
In a medium sauce pan combine sugar and water. Attach a candy thermometer to the side of the pan and heat over medium high heat, stirring often until sugar is dissolved. Brush sides of pan with cold water to remove any sugar crystals that have formed on the side. Stop stirring and allow mixture to cook to 230℉.
When syrup reaches 230℉ start beating the egg whites in the bowl of a stand mixer fitter with a whisk attachment. Whisk egg whites until soft peaks form. When syrup reaches 240℉ remove from heat and add to egg whites in a slow steady stream with mixer on medium high speed. Egg white mixture will be smooth and glossy when all the syrup is added.
Continue to whisk until egg white mixture is no longer warm to the touch. I like to speed up the process by placing large zip lock bags with ice water around the base of the bowl. Once mixture is cool enough start adding butter by 1" chunks with mixer on high, incorporating butter as you drop it in. Once all the butter has been added, continue to whisk until smooth and light. Add vanilla and 2-3 tbsp of cinnamon heart gel and whisk to combine.
Use immediately or store in an airtight container in the fridge until ready to use. If refrigerating, allow to come to room temperature and re-whisk until smooth before continuing.
Recipe Notes
You will likely notice about the time all the butter is added that the buttercream looks separated. Â Don't panic, continue to whisk at high speed and the buttercream should come together. Â If it does not, it is likely too warm. Â Cool bowl in an ice bath briefly, stirring occasionally for a few minutes. Â Return to mixer and whisk at high speed.
Recent Comments