chocolate truffles

I don't know how to begin this post because these chocolate truffles are SO EASY to make and will bring a smile to any chocolate lover's face!!! Don't be intimated with tempering chocolate to enrobe these nuggets in because you don't have to. That's why these are so easy!!!


It is no secret that I watch A LOT of food tv.....Again, great for all that surround me because they get to sample most of my creations. Tonight is no exception and I will be bringing these chocolatey gems to our friend Megan tonight in celebration of her birthday.

Along with all of the food tv I watch, about six years ago, I graduated from culinary school specializing in Classic Pastry Arts. During my nine month intensive study at The French Culinary Institute we made chocolates. Tempering chocolate is just that.....tempermental. I'm not gonna lie, I very much enjoyed eating them but tempering chocolate? Not so much. But seriously, throw your anxiety aside about making chocolate truffles and grab a few ingredients because really, these truffles are that easy.....


Chocolate Truffles
courtesy of Alton Brown, 2004


10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup ***I didn't have any so I substituted it with honey***
1/4 cup brandy ***I didn't have this either and I really don't think it matters. I instead added 1 teaspoon of vanilla extract and 1 teaspoon of espresso powder***

toasted almond truffles

1/2 cup each Dutch processed cocoa powder, powdered sugar, finely chopped nuts, toasted coconut, and/or your favorite sprinkles ***I used a little less than 1/3 cup each***
8 ounces semisweet or bittersweet chocolate, chopped fine ***This is for enrobing your truffles. If you want your truffles to last longer and not melt away on your fingertips, by all means do this step. If not, ignore it and just do what I did***


DIRECTIONS
Place the 10 ounces of chocolate and butter in a medium glass mixing bowl. Microwave for 30 seconds. Remove and stir, repeat this process 1 more time. Set aside.

toasted coconut truffles

Heat the cream and corn syrup/honey in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of the bowl and working in concentric circles until all the chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy and/or vanilla extract and espresso powder. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour. ***I simply left mine in the bowl, covered it with plastic wrap and placed in the frig overnight*** 


***If you placed your truffle mix in the frig overnight, it will be incredibly hard. Leave out at room temp until you can do the following step*** Using a melon baller or a very small cookie scoop, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.


Place cocoa powder, powdered sugar, nuts, coconut and/or sprinkles each in it's own small bowl and set aside.

cocoa truffles

***Ignore this step if you DON'T plan on enrobing your truffles*** In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. ***If not enrobing, roll your "naked" truffles into cocoa, powdered sugar, nuts, coconut and/or sprinkles*** Finished truffles can be stored in an airtight container in the refrigerator and can be eaten anytime.

chocolate sprinkled truffles

***Ignore this step if you DON'T plan on enrobing your truffles*** Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

thin & crispy chocolate chip cookies

So I actually thought I was just a chewy-on-the-inside chocolate chip cookie lover.......I am not!
I have a new found love for the thin and crispy!!! 


Thanks to Tom Colicchio's, 'wichcraft, in West Chelsea's Tunnel, where I've eaten many of these delicious sandwich cookies. I usually go for their peanut butter or oatmeal sandwich cookie until my beautiful friend, Sarah, proclaimed how much she loved the chocolate chip cookie ones. And she was right....The chocolate chip sandwich cookies are da bomb!!! 


I haven't decided what I'm gonna "sandwich" these babies with, but when I do.....That will be another post. 


The Thin and Crispy Chocolate Chip Cookie
This is Alton Brown's recipe


It was an absolutely gorgeous day (and still is as I type) that I was crazy enough to turn on my oven and bake cookies. It was also an ice cream sandwich kind of day.......


INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter @ room temp
1 cup sugar
1/2 cup brown sugar
2 cup semi-sweet chocolate chips ***I substituted mini chips here***

DIRECTIONS

Heat oven to 375 degrees F. Line baking sheets with parchment paper. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.

Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.

Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. ***AB uses a large cookie scoop here. I used a much smaller one, 1 1/2 inch diameter*** Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. ***I definitely baked mine for 13 minutes, rotating halfway through baking***

Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

good ol' granola

The winter season is almost over (thank goodness!!!) but the cold and bitter temperature sure keeps me busy baking in the kitchen. Plus it's a sure fire way to warm up the house and permeate it with a smell that will put pounds on you way before you even eat it. 
But granola is healthy, right???

I've been making this granola recipe for years!!! I have given it away as gifts and have even shared it with my family and friends. It's no secret.....


I admit I've done my share of tweaking to it, but if you want to try the real deal, check out Alton Brown's granola recipe here. AB adds raisins to his, not my fave, but I have sprinkled in bittersweet chocolate chips and dried sour cherries when I want to make it seem more like a "treat". 

Our favorite way to devour these chunky-crunchy-almondy nuggets is to layer it with Greek yogurt and a berry compote.

Granola

3 cups whole rolled oats ***do not use Quick or Instant***

2 cups sliced almonds

3/4 cup dried unsweetened coconut

1/4 cup brown sugar

1/2 teaspoon cinnamon

3/4 teaspoon kosher salt

1/4 cup pure maple syrup

1/4 cup vegetable oil

1/4 cup honey

1 teaspoon vanilla extract

Preheat oven to 275°. Line a rimmed 18 x 13 inch baking sheet with a Silpat mat. ***If you don't have one of these, not to worry, you can use your "naked" baking sheet or line with parchment paper***

Dump everything into a large bowl. Mix thoroughly. ***I use your kitchen's best tool....clean and dry hands*** 

Spread out onto prepared baking sheet and bake for 1 1/2 hours. Stirring every 15 minutes for even baking and browning. ***Sometimes I cheat a little and stir every 30 minutes***

Cool completely on baking sheet. ***If you have decided you wanted to add a little dried fruit, now is the time. Sprinkle your desired fruit on top of warm granola and give it a little stir. Cool completely. For chocolate lovers, wait until the granola is completely cool before tossing in chocolate chips or better yet...plain M&Ms.***