where are the candy canes?
Dec. 17th, 2005 09:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
seichanthere was a time where i'd get a whole lotta candy canes during the holidays. i never ate them. now, i can't find one measly normal candy cane for cooking. oh well. made about 4 batches of cookies and a batch of chocolate truffles. very yum. wrapped them up into a few packages to be given away. kinda forgot to take pictures to drool over. oh well.
here's the recipe for the chocolate truffles.
8 oz bar of really good dark, dark, dark chocolate
1/2 cup of heavy cream
1 tsp of vanilla
some cocoa, nuts, or whatever to roll truffles in.
bring liquids to simmer, take off heat and pour in seperate bowl with the chocolate. stir to melt & mix and let sit for an hour at room temperature.
blend at medium until light and fluffy. put in refridgerator for 3 hours.
take out and use melon baller to make small balls. roll in poison of your choice. and store in cool, dry place. (yield: 24-ish small candies)
--recipe from tyler florence at foodtv.com
my suggestions: use 70% dark or more of quality stuff. roll truffles in something that will give it a hard shell (they are a little soft by themselves)..like melted normal chocolate (melt 30 secs in microwave), nuts, or crushed candy. these homemade truffles taste SO much better than store-bought...not sweet and very rich.
other random cookie suggestions: always use unsalted brand-name butter. that generic store-brand butter just doesn't cut it. use a little less sugar in all recipes for more flavor and less cavity-sweet taste. party stores have cute cookie containers...after looking at 3 other places for containers...*sigh*
anyway, not all that fond of cooking and i feel like a lump of butter now.
here's the recipe for the chocolate truffles.
8 oz bar of really good dark, dark, dark chocolate
1/2 cup of heavy cream
1 tsp of vanilla
some cocoa, nuts, or whatever to roll truffles in.
bring liquids to simmer, take off heat and pour in seperate bowl with the chocolate. stir to melt & mix and let sit for an hour at room temperature.
blend at medium until light and fluffy. put in refridgerator for 3 hours.
take out and use melon baller to make small balls. roll in poison of your choice. and store in cool, dry place. (yield: 24-ish small candies)
--recipe from tyler florence at foodtv.com
my suggestions: use 70% dark or more of quality stuff. roll truffles in something that will give it a hard shell (they are a little soft by themselves)..like melted normal chocolate (melt 30 secs in microwave), nuts, or crushed candy. these homemade truffles taste SO much better than store-bought...not sweet and very rich.
other random cookie suggestions: always use unsalted brand-name butter. that generic store-brand butter just doesn't cut it. use a little less sugar in all recipes for more flavor and less cavity-sweet taste. party stores have cute cookie containers...after looking at 3 other places for containers...*sigh*
anyway, not all that fond of cooking and i feel like a lump of butter now.
