usvi-on-line
Truffles
Truffles
was going to post this in the holiday thread but since we need activity here........
does anyone recall the truffles some of us made last year. they contained Bailey's? they have been requested this year and I will be darned if I saved the recipe. Anyone have it?
does anyone recall the truffles some of us made last year. they contained Bailey's? they have been requested this year and I will be darned if I saved the recipe. Anyone have it?
Didn't make them; looked at the link given last year but the recipe was gone. I think it was on this blog... http://www.onceuponachef.com/2009/10/ba ... ffles.html
and the recipe is still gone.
Here are a couple that Google found:
http://www.thegate.ca/blog/05990/bailey ... -holidays/
http://www.realepicurean.com/2008/12/ea ... le-recipe/
Hope someone wrote down the recipe from last year!
and the recipe is still gone.
Here are a couple that Google found:
http://www.thegate.ca/blog/05990/bailey ... -holidays/
http://www.realepicurean.com/2008/12/ea ... le-recipe/
Hope someone wrote down the recipe from last year!
... no longer a stranger to paradise
ah ha. just found another recipe that says adapted from Once Upon a Chef...here it is!
Ingredients:
For Chocolate Mixture:
•½ cup heavy cream
•¼ cup plus 1 tablespoon Baileys Irish Cream
•11.5 ounces (1 bag) Ghirardelli milk chocolate chips or 11.5 ounces of a Ghiradelli baking chocolate bar (do not substitute semi-sweet or dark chocolate)
For Dusting:
•½ cup unsweetened cocoa powder
Directions:
Bring 1/2 cup heavy cream and 1/4 cup plus 1 tablespoon Baileys to a simmer over medium heat. Watch carefully and turn off the heat when mixture starts to bubble around the edges - do not boil.
Add 11.5 ounces of milk chocolate chips to cream mixture and let sit for one minute.
Stir with a wire whisk until completely smooth (this will take a few minutes).
Transfer to a small bowl, cover with saran wrap and chill in the refrigerator for at least 3-4 hours or overnight.
Once completely chilled, prepare truffle coating by putting cocoa powder in a small bowl.
Remove chocolate mixture from fridge - tt should have a soft, clay-like consistency.
Using a small spoon or small cookie scoop, scoop out a heaping teaspoon of chocolate.
Roll it into a ball with your hands, roll in the cocoa powder, then place on a serving platter or in a storage container.
Continue with the remaining chocolate mixture, then cover the truffles and chill.
They're best if they're allowed to set in the refrigerator for a day.
You can serve them slightly chilled or soft at room temperature.
Store in an airtight container in the refrigerator.
Ingredients:
For Chocolate Mixture:
•½ cup heavy cream
•¼ cup plus 1 tablespoon Baileys Irish Cream
•11.5 ounces (1 bag) Ghirardelli milk chocolate chips or 11.5 ounces of a Ghiradelli baking chocolate bar (do not substitute semi-sweet or dark chocolate)
For Dusting:
•½ cup unsweetened cocoa powder
Directions:
Bring 1/2 cup heavy cream and 1/4 cup plus 1 tablespoon Baileys to a simmer over medium heat. Watch carefully and turn off the heat when mixture starts to bubble around the edges - do not boil.
Add 11.5 ounces of milk chocolate chips to cream mixture and let sit for one minute.
Stir with a wire whisk until completely smooth (this will take a few minutes).
Transfer to a small bowl, cover with saran wrap and chill in the refrigerator for at least 3-4 hours or overnight.
Once completely chilled, prepare truffle coating by putting cocoa powder in a small bowl.
Remove chocolate mixture from fridge - tt should have a soft, clay-like consistency.
Using a small spoon or small cookie scoop, scoop out a heaping teaspoon of chocolate.
Roll it into a ball with your hands, roll in the cocoa powder, then place on a serving platter or in a storage container.
Continue with the remaining chocolate mixture, then cover the truffles and chill.
They're best if they're allowed to set in the refrigerator for a day.
You can serve them slightly chilled or soft at room temperature.
Store in an airtight container in the refrigerator.