sábado, 14 de enero de 2012

S´mores Truffles

S´mores Truffles.... mmmm I can´t think of anything yummier!
I had some truffle ganache left over and wanted to try this recipe long time ago, where marshmallows are covered with creamy chocolate ganache and covered with  graham crumbs. I´m always trying to develop recipes which can offer something intresting, in this case I think the different textures play an important role.
I always recomend to use high quality chocolate for great truffles
  This recipe yields about 2 dozen truffles.

9oz. bittersweet chocolate finely chopped (about 1.25 cups)
2/3 cup cream
4 graham cracker sheets
1/2 cup miniature marshmallow

How to

1.Crush the graham crackers in a food processor
2.Place the cream in a small saucepan over medium heat and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.
3.using a whisk, gently stir to combine the cream and chocolate.
4.Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate it until it has the texture of semi-firm cookie dough, about 90 minutes.
5.to form the truffles, make sure you have all of the ingredients (ganache, graham crumbs, and marshmallows) set out.
Using a small spoon, scoop up a ball of ganache about the size of a large marble. Press one or two mini marshmallows into the center of the ball, and scoop out a little more ganache with the spoon, pressing it over the marshmallows to cover them completely with chocolate.

6.Drop the truffle into the bowl of graham crumbs. Roll it around until it is coated with crumbs
7.Truffles can be served immediately, or stored in an airtight container in the refrigerator for up to a week.
Bring them to room temperature before serving.


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