Wednesday, December 1, 2010

TRUFFLES!



Well, here we are with entry #4 in the Holiday Recipe Exchange being conducted by GoodLife Eats and My Baking Addiction! This week's theme... CHOCOLATE!  Those of you who know me, know that chocolate is one of my addictions, and something I think should truly be one of the food groups! So, when I was thinking about what to make for this exchange assignment I could only think of one thing...ganache! And what better use for ganache than TRUFFLES! Every year at Christmas time I make truffles as gifts, usually with alcohol in them, but this year, since I'm unable to imbibe (because I'm nursing a 3 month old), I decided to try some other flavoring ideas to make them. I have made truffles in the past with an earl grey tea infusion and with a lavendar infusion, so I thought why not try and incorporate some of my favorite holiday flavors in this week's challenge and viola! Two versions of my favorite truffle recipe with a holiday twist! Hope you enjoy!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.” 


Chai Gingersnap Truffles

1/3 cup heavy whipping cream
1/2 stick butter or margarine, 4 tbsp
4 bags chai tea, or 4 tbsp loose leaf chai tea
2 1/3 cups semisweet chocolate chips -- or combination dark and semisweet
1 teaspoon  vanilla -- or rum
8 gingersnap cookies -- crushed

Have a 8 or 9" glass pie plate or baking dish, cookie sheet and paper candy cups ready. Heat cream and butter in a microwave safe bowl in the microwave on high heat for 2 minutes, until cream simmers and butter melts. Open the 4 bags of chai tea and dump contents into cream mixture. Allow to steep for 7 minutes. After steeping, strain tea from cream making sure to press down on leaves to extract all the cream/butter mixture. Add chocolate chips to cream mixture and microwave on 50% power for 1 minute, until completely melted. Add vanilla and whisk until smooth and creamy.

Pour into pie plate or dish and chill 2 hours until the consistency of soft fudge. Line a large cookie sheet with waxed or parchment paper. Roll heaping teaspoonfuls of truffle mixture into 3/4 in. balls with gloved hands and then roll truffles in crushed gingersnaps. Refrigerate for 1 hr to firm then place each in a paper candy cup and refrigerate in a single layer in air tight containers.


Ready for refrigeration

The crushed gingersnaps look like dirt, adding to the truffle's "dirt clod" appearance


Peppermint Tea Truffles

1/3 cup heavy whipping cream
1/2 stick butter or margarine
2 tablespoons peppermint tea -- loose leaf
2 1/3 cups semisweet chocolate chips -- or combination dark and semisweet
1/2 cup powdered sugar
6 crushed candy canes


Have a 8 or 9" glass pie plate or baking dish, cookie sheet and paper candy cups ready. Heat cream and butter in a microwave safe bowl in the microwave on high heat for 2 minutes, until cream simmers and butter melts. Put two tablespoons loose leaf peppermint tea into the butter/cream mixture and allow to steep for 7 minutes. After steeping, strain tea from cream, making sure to press all the cream/butter mixture out of the leaves before discarding leaves. Add chocolate chips. Microwave on 50% power for 1 minute or until completely melted. Whisk until smooth and creamy. Pour into pie plate or dish and chill 2 hours until the consistency of soft fudge. Meanwhile, mix powdered sugar and crushed candy canes in a small
bowl. Line a large cookie sheet with waxed or parchment paper. Roll heaping teaspoonfuls of truffle mixture into 3/4 in. balls with gloved hands. Roll truffles in powdered sugar mixture and refrigerate for 1 hr to firm up. Place each truffle in a paper candy cup and refrigerate in a
single layer in air tight containers.
Ready for refrigeration

YUM!