Chocolate Truffles

I made a classic truffle and tried out four different toppings to roll them in. 1 chopped pine nuts. 2 coarse sugar with cinnamon. 3 sparkly white sugar. 4 chopped pistachio. They were a huge hit at the Christmas Eve potluck I went to this year. I have an idea to improve on these that I will be posting soon.





Recipe


1C Heavy Cream
4tbsp Butter
2tsp Corn Syrup
1Lb Semi Sweet Chocolate
plus 12oz for dipping

*Bring Cream, Butter, and Corn Syrup to
full boil. Turn of heat and add 1Lb Chocolate.
Gently swirl pan, let stand 5min, then slowly
whisk.
*Cool mixture, stirring every 15mins. After
45mins stir every 3mins until thick enough
to scoop.
*Scoop out balls and cool until firm.
*Melt remaining chocolate, let cool
slightly
*Roll each ball in small amount of melted
chocolate, then in desired topping, let set.

Caramel Nut Cluster

Mmmmm. Who doesn't like these?! I suppose you could use any sort of nut in these, however, I just love the toasted pecans. They have such a lovely crunch. I like to make these on the smaller side, with one or two nuts in each. That way you just get a taste, and you can sample other treats that may be around also!





Recipe

1 1/2Lbs Pecan Halves
1/2C Butter
2C Corn Syrup
1/2C Whole Milk
2C Sugar
Pinch Baking Soda
1Can Evaporated Milk
1Lb Semi Sweet Chocolate


*Toast Pecans at 350 until Fragrant
*Combine Corn Syrup, Milk, and sugar.
On Med heat bring to a boil, stirring
occasionally, stir in Baking Soda.
*Add Butter, keep at a full boil, then
slowly add evaporated milk. Stir
constantly until temp reaches 240.
*Let cool to 200, should look like
thick honey
*Gently drizzle small amount of
caramel over 1 or 2 Pecans and
let them set
*Melt chocolate to 118deg. and drizzle
over caramel.

Chocolate Candied Ginger Biscotti

I split this Biscotti dough into three separate Pieces, and topped each one with a different coarseness of sugar for presentation. I used an egg wash before sanding with sugar, and as they baked large cracks formed. They looked like beautiful logs before I cut them up!





Recipe



6tbsp Butter
2C Four
1/2C Cocoa Powder
1tsp Baking Soda
1/4tsp Salt
1C Sugar
2L Eggs
1C Candied Ginger


*Whisk together flower, Cocoa , Baking Soda, and Salt.
*Cream Butter and sugar until light and fluffy, add Eggs.
*Slowly add dry mixture to the egg mix, then add Ginger.
*Split dough into 2 or 3 balls. Form into Flattened Logs
(this is when you can egg wash the tops and add sugar)
*Bake at 350 for 25mins. cool for 5mins.
*Reduce temp to 300
*Cut each log into strips on the diagonal
*Return to over for 10mins, flip each piece and bake
for another 10mins.

Persimmon Nest Cookie

I love this cookie recipe! The flavour reminds me so much of those yummy Peakcreme's I used to eat after school as a kid. This is the first time I've made these with Persimmon, however, you could use any flavour of jam or jelly in the centre. Also, the crushed almonds on the outside could be replaced with any chopped or crushed nut that you choose.



Recipe


1/4 Lb Butter
1/2 C Sugar (plus 2 tsp)
1L Egg
1tsp Vanilla
1 1/4C Flour
1/4tsp Course Salt
1/2C Crushed Almonds
1/2C Persimmon Jam


*Beat together Butter and 1/2c sugar until fluffy. Add Egg Yolk
and Vanilla.
*Whisk together Flour and Salt, and add to wet mixture.
*Mix together Almonds and remaining suger
*Place egg white in small bowl
*Form dough into small ball, shape a well into the center of
each ball. Gently roll outer edge in Egg white, then in Almond
mixture and place on lined baking sheet.
*Bake at 35o for 10 min, remove from oven and press centers down
again, Fill each centre with Jam and return to oven another
10-12min.