Each year I endeavor to come up with a new home-made Christmas item. This year, I was a little slow off the mark, but Design Sponge shared a brilliant idea. These truffles from Johnny Battles of Sweeteeth were so inventive that I had to give them a try, (with a twist, of course!) Here, I have down-sized the recipe a bit and used another three combinations of flavors: Lavender and Star Anise; Pink Peppercorn and Orange; and Vanilla Curry. These are very easy to make and you could add any of your own flavors, as it is so easy to modify! Thank you so much to Mr. Johnny Battles and Design Sponge! I feel like I might actually be ready for Christmas now!
Lavender and Star Anise Chocolate Truffles
Yield: Approximately 40 Truffles.
Ingredients:
7 Ounces of 60% Dark Chocolate (From a bar, not baking chocolate)
6 Ounces of Heavy Cream
2 Ounces of Light Corn Syrup
1 Tablespoon of Star Anise
3 3 Inch Sprigs of Lavender
1/2 Cup of Cocoa Powder for Dusting
Cooking:
Chop your chocolate into small bits. The smaller you chop, the quicker it will melt and you will have less issues making the ganache smooth. Place the bits into a large glass or stainless bowl. In a saucepan on the stove, heat the cream, corn syrup, star anise and lavender on high heat until it comes to a boil. Remove from heat and cover for 15 minutes. Place back on eye and heat until it comes to a boil again. Pour through a fine mesh strainer over chocolate. With a whisk, beat the chocolate cream mixture until there are no lumps and it is smooth. You can re-heat it over a double boiler or for 10 second intervals in the microwave if it cools too much and there are still lumps. I didn't have this problem though, so hopefully you will not. Pour into a shallow glass or metal pan. Cover with plastic wrap, with the wrap pressed to the ganache mixture. Cool in the fridge for approximately 1-1/2 hours, or until it is set. It will be firm, but still gives a little when you press it. Take a pan and sift cocoa powder into it. Remove the cooled ganache from the fridge. With a small spoon, gather approximately 3/4 teaspoon of the mixture (this does not have to be accurate at all, they're fun when uneven) and roll in your hands to soften the edges, then drop into the cocoa. Coat them entirely in the cocoa and place in an air-tight container. These will keep in the fridge for up to 8 months!
Pink Peppercorn and Orange Chocolate Truffles
Yield: Approximately 40 Truffles.
Ingredients:
7 Ounces of 60% Dark Chocolate (From a bar, not baking chocolate)
6 Ounces of Heavy Cream
2 Ounces of Light Corn Syrup
1 Tablespoon of Pink Peppercorns, Crushed in a Mortar and Pestle
3 3 Inch Pieces of Orange Peel, without Pith
1/2 Cup of Cocoa Powder for Dusting
Cooking:
Repeat above, but substitute Pink Peppercorns and Orange Peel for Star Anise and Lavender.
Vanilla Curry Chocolate Truffles
Yield: Approximately 40 Truffles.
Ingredients:
7 Ounces of 60% Dark Chocolate (From a bar, not baking chocolate)
6 Ounces of Heavy Cream
2 Ounces of Light Corn Syrup
1 Vanilla Bean
2 Teaspoons of Curry Powder
1/2 Cup of Cocoa Powder for Dusting
Cooking:
Slice the vanilla bean down the length and scrape the seeds from the inside. Put both the bean and seeds into the cream, along with 1 teaspoon of the curry powder. Repeat as above without the Star Anise and Lavender. For the dusting, add the remaining teaspoon of curry powder into the cocoa pan for a little extra punch!
