DARK CHOCOLATE PUMPKIN TRUFFLES WITH SPICED PUMPKIN SEEDS

October 10th, 2012 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
2 tablespoon ground spiced pumpkin seeds
¼ cup pumpkin puree
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nut meg
½ teaspoon ground white pepper
8 ounces semisweet or bittersweet  dark chocolate, chopped
cocoa powder mixed with a little pumpkin pie spice, for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, pumpkin seeds, spices  and pumpkin puree to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in refrigerator overnight. Roll in cocoa powder/pumkin pie spice mixture..

*Spiced Pumpkin Seeds : mix 2 cups raw pumpkin seeds with ¼ cup melted butter,  ¼ cup turbinado sugar and 1 teaspoon of the following spices: black pepper,, ginger, cinnamon, nutmeg and all spice.  Bake in a 400° oven for about 15-20 minutes or until browned and crisp.  Allow to cool before grinding.  Grind seeds as needed into a course grind like black pepper.


Bacon & Maldon Salt Truffles

August 6th, 2011 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
¼ cup bacon, chopped super fine
8 ounces semisweet or bittersweet dark chocolate, chopped
Black Volcanic Salt for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream and bacon to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and sprinkle with salt. Place in refrigerator overnight.

Coconut Milk Caramel Dark Chocolate Truffle with Toasted Coconut

August 6th, 2011 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
¼ cup coconut milk
2 tablespoons caramel
1 tablespoon honey
8 ounces semisweet or bittersweet dark chocolate, chopped
Toasted Coconut for Dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, coconut milk,caramel and honey to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and roll in toasted coconut. Place in refrigerator overnight.

Sweet Mango Curry Truffles with Sweet Curry Powder

August 6th, 2011 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon curry powder
½ teaspoon fresh chili, chopped superfine
1 tablespoon honey
½ cup stone fresh mango puree or chopped ripe mango
8 ounces semisweet or bittersweet dark chocolate, chopped
Sweet curry Powder for dusting (*3 teaspoon curry powder mixed with ¼ cup powdered sugar)

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, curry powder, fresh chili, honey and mango, to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and sprinkle Sweet curry powder. Place in the refrigerator overnight.

Ginger & Fresh Plum Sake Truffles with Black Sesame Seeds

August 6th, 2011 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
½ teaspoon fresh ginger, grated
1 tablespoon brown sugar
¼ cup fresh plums, chopped
2 tablespoons sake
8 ounces semisweet or bittersweet chocolate, chopped
Black sesame seeds for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, ginger, brown sugar and fresh plums to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and sprinkle with sesame seeds. Place in refrigerator overnight.

Stonefruit Jam Truffles with Pink Himalayan Sea Salt

August 6th, 2011 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon cardamom seeds (removed from cardamom pod), crushed
¼ cup stone fruit of choice jam
8 ounces semisweet or bittersweet dark chocolate, chopped
Himalayan Sea Salt for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, cardamom seeds, and stone fruit to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and sprinkle with Maldon salt. Place in refrigerator overnight.

Hand Rolled Vegan Truffles

July 11th, 2011 § 0 comments § permalink

Makes 12 truffles

Ingredients

½ pound pitted & chopped dates
1 teaspoon sea salt
2 tablespoon water
1 tablespoon of your favorite Liquor
½ cup cocoa powder
¼ cup cacao nibs
¼ cup finely shredded coconut

Directions

In a food processor add dates, water, liquor, and salt. Mix on high till it forms a ruff paste. Add ½ of the cocoa powder and date mix into a bowl and fold together well. Place 2 small plates on the counter one with the rest of the coco, one with coconut, the other with the nibs. Using a soup spoon, potion out date mixture. Hand roll each into a ball shape. Roll some of the truffles in cocoa powder, some in coconut, and the other in the nibs. Find your favorite combination. Place into fridge for 30 minutes to harden.

Orange Ginger Chocolate Truffles

February 2nd, 2011 § 0 comments § permalink

Makes about 30 truffles

INGREDIENTS

½ cup heavy cream
1 teaspoon vanilla extract
2 teaspoons orange zest
1 teaspoon fresh ginger, chopped fine
8 ounces semisweet or bittersweet chocolate, chopped
Cocoa powder, for dusting

DIRECTIONS

In a heavy bottom saucepan, heat the cream, vanilla, orange zest, and ginger to a simmer, take about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate and let sit for about 1 minute. Stir until smooth, and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in the refrigerator overnight. Roll in cocoa powder.

© Recipe Property of Ger-Nis

Dark Chocolate Cherry Cardamom Truffles

February 2nd, 2011 § 0 comments § permalink

Makes about 30 truffles

INGREDIENTS

½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon cardamom seeds (removed from cardamom pod), crushed
¼ cup dried cherries, chopped fine
8 ounces semisweet or bittersweet chocolate, chopped
Cocoa powder, for dusting

DIRECTIONS

In a heavy bottom saucepan, heat the heavy cream, vanilla, cardamom seeds, and dried cherries to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in refrigerator overnight. Roll in cocoa powder.

© Recipe Property of Ger-Nis

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