I found these recipes in a chocolate cookbook I got for Molly for Christmas. I have never really been much of a chocolate fan, but Robert is beginning to change my opinion. He often buys dark chocolate bars from the grocery store, and after taking bites here and there, I think I am prepared to declare myself a chocolate fan. I enjoy that I don't have to eat a lot of it. A little goes a long way. I also repeatedly read about the health benefits of dark chocolate. According to Women's Health Magazine, the cacao in chocolate contains flavonoids which "reduce blood pressure, increase the flexibility of veins and arteries, and cut down on stroke and heart attack risk." Though it's high in calories, as a treat it has more benefits than milk chocolate and other candies and cakes.
So, before wrapping up the book, I tested out a few recipes from the "candy store"section. They were easy to follow, and made an impressive contribution to the Christmas celebration.
Chocolate Truffles
adapted from Chocolate American Style by Lora Brody
makes 40-50 truffles
1 cup of heavy cream
16 oz. chocolate (bittersweet, semisweet, milk, or white, coarsely chopped)
2 Tbs unsalted butter
2 Tbs of orange zest
2 Tbs Bailey's Irish Cream (optional)
Coatings:
unsweetened cocoa powder and confectioner's sugar sifted together
cocoa powder and cinnamon sifted together
finely chopped pecans
Line a rimmed baking sheet with wax paper or parchment paper.
Place the cream in a medium, heavy saucepan. Set the pan on medium-low heat. Stir in the chocolate, butter, orange zest, and liqueur. Stir the mixture with a wooden spoon until the chocolate is melted and the mixture is smooth. Scrape the truffle mixture into a medium metal bowl and place it in the freezer for about 20 min, or until firm.
When you are ready to roll the truffles, use a teaspoon or melon baller to scoop up a full teaspoon of the truffle mixture. Roll the truffle quickly in your hands to form a ball about 1" in diameter. (A little messy, just work quickly and wipe your hands between rolls.) Roll the truffle in desired coating and place it on the baking sheet. once the truffles are all on the baking sheet, refrigerate for about 20 minutes or until the truffles are firm.
Sand Dollars
adapted from Chocolate American Style
makes 24-30 candies
1 1/2-2 cups of toasted slivered almonds and dried cranberries
10 oz of best quality semisweet chocolate, finely chopped
dash of cayenne powder
Line several baking sheets with aluminum foil or parchment paper. Melt the chocolate in a double boiler over very low heat, stirring constantly. Stir in sash of cayenne powder. Pour and scrape tempered chocolate into a heavy-duty 1-quart resealable plastic bag. Force the air out of the bag, seal it, then use a pair of scissors to snip off a very small piece of one of the corners. Hold the bag over the prepared baking sheet and pipe out a 1 1/2 to 2 Tbs circle of chocolate. Smooth over with table knife or spatula. While the chocolate is still soft, sprinkle your toppings over the chocolate and press in gently with your fingers.
Allow the sand dollars to harden at room temperature, then carefully peel them from the parchment. Store at room temperature in a covered container with wax paper between the layers, for up to one month.
I experimented with coarse sea salt as a topping, and crushed red pepper as a topping. Both were exciting to look at, but a little overwhelming on the taste buds.
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