Recipes and a Fork » Candy and Truffle

Chocolate Caramel Truffles

Recipes and a Fork — Sat, 20 Aug 2011 06:51:55 +0000

The Sophisticated Take on the Turtle.

Turn the traditional turtle into a truffle. The Chocolate Caramel Truffle is salty and sweet in one, with a smooth texture that is slightly chewy. Create two variations: one coated in pecans and the other coated in cocoa (an alternative for friends and family with nut allergies). No need for a piping bag, get a mini scooper and make this homemade treat.

Chocolate Caramel Truffles Coated in Pecans

Sugar, Beginning to Melt [left] and Bubbling Cream [right]

Chocolate in Caramel [left] and Truffle Base [right]

Chilled Truffle Base with Scoop

Truffle balls [left] and Chopped Pecans [right]

Chocolate Caramel Truffles Coated in Cocoa

Chocolate Caramel Truffles

Author: Adapted from Gourmet, December 1994 Serves: Yields 25-28 pieces

Ingredients

1 cup sugar
2/3 cup heavy cream
9oz bittersweet chocolate, chopped
1/4 tsp salt
1 tsp vanilla
1/4 cup pecans, finely chopped, for coating
1/4 unsweetened cocoa powder, for coating

Instructions

Pour sugar in a dry heavy saucepan over low-medium heat. Allow sugar to sit undisturbed until it begins to melt, then occasionally swirl pan until sugar is completely melted and turns into golden caramel.
Remove pan from heat. Carefully add heavy cream. Caramel cream mixture will bubble and slightly steam. Return pan over low heat. With a fork, stir mixture until it melts into into a smooth caramel sauce.
Remove pan from heat again. Add chocolate, salt, and vanilla to caramel sauce. Stir mixture until chocolate is melted and smooth to make the truffle base.
Place uncovered pan in refrigerator to cool for 30-45 minutes until it is set, then remove pan. Line a baking sheet with wax paper or parchment paper. Using a mini ice cream or cookie scooper, scoop truffle base into balls onto prepared sheet. (The saucepan may have remnants of caramel. Optional: include each scoop with caramel remnants for a slight crunch and bursts of caramel in each bite, otherwise exclude remnants). Place sheet in freezer for 5-10 minutes to firm balls, then remove sheet. .
While balls are in freezer, place chopped pecans and cocoa onto 2 separate plate. After removing sheet from freezer, shape truffles with cold, dry hands to smooth out surface. Divide truffles into 2 batches. Roll the 1st batch into cocoa and roll the 2nd batch in pecans to coat.

Serving size: 1 truffle Calories: 120 Fat: 7g Saturated fat: 3g Unsaturated fat: 4g : 15g Sugar: 8g Fiber: 1g Protein: 1g Cholesterol: 9mg

Notes: This recipe is adapted from Gourmet primarily to shorten prep time and ease of forming truffles (i.e 30-45 minute chill in refrigerator, scoop of truffle base, 5-10 minute chill in freezer)

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Mixed-Berry Chocolate-Toffee Bites

Recipes and a Fork — Mon, 04 Jul 2011 07:36:38 +0000

The Lovely Berry Bite.

Raspberries, blueberries, blackberries – oh my! Summer’s pop-in-your-mouth delights sing well with chocolate and toffee bits in these confections. The Mixed-Berry Chocolate-Toffee Bite is the sweetness after dinner and the balance to a cup of coffee. Sprinkles of zest add another note of flavor and makes them even more pleasing to the eye. No need for baking. It just takes a quick hand to top melted chocolate for the wonderful Mixed-Berry Chocolate-Toffee Bites.

The Ingredients

Chopped Chocolate, Toffee Bits, and Orange Zest

Chocolate Rounds on Chilled Sheet

Mixed-Berry Chocolate-Toffee Bites

Author: Adapted from Bon Appetit, August 2008 Serves: Yields approx. 25 bites

Ingredients

2 cups of mixed berries, including raspberries, blueberries and blackberries
1 1/2 tsp zest of an orange, divided between 1 tsp and 1/2 tsp (optional)
3 oz chocolate covered toffee (or two 1.4oz Heath or Skor bars), chopped into 1/4″ pieces
6 oz bittersweet chocolate, chopped

Instructions

Line a large baking sheet with foil. Place the lined sheet in the freezer.
Melt the chopped chocolate in a small bowl set over a saucepan or pot of simmering water. Be sure the bowl does not touch the water. Allow the chocolate to sit undisturbed until it begins to melt, then stir the chocolate until it is smooth. Remove the bowl from over the water. Optional: Stir in 1 tsp orange zest into the melted chocolate. Otherwise set aside the zest to top each bite.
To assemble the bites, make sure the berries, zest and chocolate toffee pieces are close by as you will have to work quickly. Remove the lined sheet from the freezer. Pour 1 teaspoonful of the melted chocolate onto the sheet 1” apart to create a round. The chilled baking sheet will create a base for the chocolate round so do not spread the chocolate. Place at least 1 berry and 1 chocolate toffee bit on each melted top of a round. Sprinkle the zest on top of each round. Place baking sheet into a refrigerator for 15-20 minutes to allow the chocolate to set completely.
Remove chilled sheet from the refrigerator. Make sure your hands are cold and carefully remove bites from foil. The bites can be removed by using one hand to lift each bite and the other hand to peel the foil from the bite in the opposite direction. Place on a plate or serving tray and enjoy!

Serving size: 2 bites Calories: 120 Fat: 6 g Saturated fat: 4 g Unsaturated fat: 2 g : 16 g Sugar: 13 g Fiber: 2 g Protein: 1 g Cholesterol: 1 mg

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Candied Lemon Peels

Recipes and a Fork — Mon, 20 Jun 2011 11:41:34 +0000

Don’t let lemons go to waste. Before squeezing lemon juice onto grilled fish, into salsa, or any other dish, use the lemon peel as the main ingredient of a sweet treat. Candied Lemon Peels are tart yet satisfy the sweet tooth. This recipe can be turned into an easy afternoon activity with family and friends.

1/2″ width Raw Lemon Peels

Candied Lemon Peels

The No Waste Lemon Policy

Yields 35-40 pieces

Ingredients

4 Organic Lemons
2 cups water, for blanching lemons
1 cup ice water, for blanching lemons
1/4 cup lemon juice, yielded from 1 juicy lemon
1 cup white sugar, divided in ½ cup
1/4 cup water, for syrup

Directions

1. Scrub lemons clean. Using a vegetable or potato peeler, peel lemon rind from top to bottom for a 1/2″ inch width peel.

2. To blanch the lemons prepare boiling water and ice water: boil 2 cups of water in a pot; in a separate bowl, place 1 cup of ice water. Place lemon peels in boiling water for 3 minutes. Remove peels from boiling water and place peels in ice water to cool for 1 minute. Remove peels from ice water. Using a butter knife, scrape pith from peel. Set aside.

3. Squeeze ¼ cup lemon juice from a lemon(s). To prepare syrup, pour lemon juice, ¼ cup water, and ½ cup sugar into a sauce pan over medium heat. Stir mixture until sugar dissolves. Add peels to syrup and cook on low heat for 10 minutes.

4. Add ½ cup sugar on a small plate and place parchment paper next to the plate. Using a fork or tongs, remove syrup-coated peels in batches and place directly on to plate of sugar. Roll peels in sugar to coat. Place sugar coated peels on parchment paper to dry.

Note: Left over syrup can be used to flavor soda or as a syrup for pancakes

Recipes and a Fork » Candy and Truffle

Chocolate Caramel Truffles

Mixed-Berry Chocolate-Toffee Bites

Candied Lemon Peels

1/2″ width Raw Lemon Peels

Candied Lemon Peels

The No Waste Lemon Policy

Yields 35-40 pieces

Ingredients

4 Organic Lemons

2 cups water, for blanching lemons

1 cup ice water, for blanching lemons

1/4 cup lemon juice, yielded from 1 juicy lemon

1 cup white sugar, divided in ½ cup

1/4 cup water, for syrup

Directions

1. Scrub lemons clean. Using a vegetable or potato peeler, peel lemon rind from top to bottom for a 1/2″ inch width peel.

3. Squeeze ¼ cup lemon juice from a lemon(s). To prepare syrup, pour lemon juice, ¼ cup water, and ½ cup sugar into a sauce pan over medium heat. Stir mixture until sugar dissolves. Add peels to syrup and cook on low heat for 10 minutes.