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Tuesday recipe: Chocolate Truffles

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Written by April Yorke   
Monday, 06 April 2009 19:00

As is my wont, I asked my friend what she wanted me to make for her birthday. She choose truffles. I've never made truffles before, but they never seemed all that difficult to me when I've seen the feat performed. Having made them, I can tell you they are fairly easy to make. The only thing they don't tell you is how long they take. Be prepared to devote the majority of your day in inactive prep while your truffles lounge in the fridge or on your counter (depending on the recipe).

I chose a base recipe that I could flavour my own way, and I decided to take on what I thought was a slightly more challenging recipe (pictured, as taken by yours truly) at the same time. I had that completely backwards. Ina Garten may advise you to leave the chocolate on your counter for 1 hour in order to firm it up, but that is a lie. It won't be ready to roll after an hour on your counter. It won't be ready to roll after 3. It won't be ready if you stick it in a cool breeze near an open window or even in the fridge for 30 minutes after that. It will never be firm enough to roll without melting in your hands. That's great if you then want to spend the next 10 minutes licking your hands clean (I didn't) or get them licked clean by someone else (you naughty minx!). I'm sure I lost at least 1 truffle per flavour (orange, maple, and peppermint) because of melting. Also, the yeild is not 60 truffles. I got 45 for my troubles. 

The more challenging recipe, however, was a success (for me in the kitchen) and a hit (with those who ate the truffles). Yay, Sara Moulton! At first I was a bit freaked because I've never made my own caramel, but it turned out to be pretty easy (I didn't burn the sugar, hurrah!). The caramel solidifies quickly,  so keep on eye that and work fast. It was solid enough to roll after the alloted time in the fridge.  The yield was only 30,  but 30 is plenty. 

So, without further ado, Sara Moulton's Chocolate Caramel Peanut Truffles, tested by your very own April Yorke:

Ingredients

* 1 cup sugar
* 2/3 cup heavy cream
* 9 ounces bittersweet chocolate, finely chopped
* 2 tablespoons creamy peanut butter
* 1/4 teaspoon table salt
* 1 teaspoon vanilla extract
* 1/2 cup finely chopped peanuts, for coating

Directions

Place the sugar in a heavy saucepan. Cook over medium-high heat, stirring just until the sugar has melted. Continue cooking, swirling the pan often, until the sugar is dark golden caramel. Remove the pan from the heat and carefully pour in the cream. Return the pan to the heat and simmer, stirring, until the caramel has dissolved.

Remove the pan from the heat and, while hot, stir in the chocolate, peanut butter, salt, and vanilla. Let stand for about 5 minutes or until the chocolate and peanut butter have dissolved. Transfer to a bowl and cool to room temperature. Cover the bowl with plastic wrap and chill until firm, about 2 hours.

Use a small spoon to scoop out the truffles and form into 1-inch balls. Roll the truffles in the peanuts and transfer to a tray covered with waxed paper. Chill until firm, about 1 hour. Store in an airtight container for up to 2 weeks.

Recipe notes from April:

  • I used crunchy peanut butter. Don't think anyone minded.
  • Heavy cream= whipping cream (35% M.F.)
  • Bittersweet chocolate = dark chocolate (technically, sweetened dark chocolate that does not contain milk in any form)
  • If you are chopping your own peanuts, you'll need about 3/4 cup
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Last Updated on Wednesday, 08 April 2009 02:10
 

April Yorke is a (Cult)ure Magazine contributor since Wednesday, 07 January 2009.

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