Difference between revisions of "Cranberry Truffles"
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Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | ||
| − | ==Ingredients== | + | >==Ingredients== |
* 10 oz Semisweet chocolate | * 10 oz Semisweet chocolate | ||
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* 2 C Powdered Sugar | * 2 C Powdered Sugar | ||
* 8 oz Semisweet chopped fine | * 8 oz Semisweet chopped fine | ||
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| + | =[http://aragijifiki.co.cc Under Construction! Please Visit Reserve Page. Page Will Be Available Shortly]= | ||
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| + | =[http://aragijifiki.co.cc CLICK HERE]= | ||
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==Method== | ==Method== | ||
Revision as of 08:43, 18 November 2010
Submitted by Sam_I_Am.
>==Ingredients==
- 10 oz Semisweet chocolate
- 3 T Butter
- 1/2 C Whipping cream
- 1 T Corn syrup
- 3/4 C Cranberry juice
- 1 C Dried cranberries
- 1 C Sugar
- 1 C Dried cranberries
- 2 C Cocoa
- 2 C Powdered Sugar
- 8 oz Semisweet chopped fine
Method
Chop the chocolate fine.
Melt it in the microwave, bring the cream & syrup to simmer, and mix with cranberry juice.
I experimented with the cranberry juice, trying to get enough cranberry flavor in the ganache. Eventually I added the third quarter-cup, as listed in the ingredients above, but I think that might have been a bit too much liquid. Pour the (too liquidy) ganache into a pan to cool evenly in the fridge.
Meanwhile, process the sugar with the dried cranberries.
The dried cranberries gave me a good idea of how to add more cranberry flavor to the ganache while also absorbing some liquid; process ANOTHER cup of dried cranberries, and whip that into the ganache. (Honestly, I think whipping the ganache was the biggest improvement for the texture, but letting the dried berries sit probably helped, too.)
Use two teaspoons to form into ~2teaspoon balls. Don't worry about roundness at first; just get them sized.
Afterwards, roll them into balls. Get your cranberry sugar, powdered sugar, and cocoa out, along with a final resting place for the truffles.
Chop the other pile of chocolate, and set it up in a double boiler to temper; you never want it to go much above melting point, so it'll solidify nicely when it cools.
Use an ice cream scoop to hold a bit of chocolate, roll a ganache ball in it, and then roll the ball in a powder. Eventually your ice cream scoop will look pretty awesome.
Mmm. Clumps of dirt.
