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.

Ingredients:
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.

enjoy!

Orange Truffles

I´m a big fan of truffles, have always been, I love this kind specially because they´re rich and creamy, with a delicate orange flavor.

INGREDIENTS

1/ 4 cup butter, chopped

1/3  cup whipping cream

7 oz, semisweet chocolate, chopped

2 Tbsp.Grand Marnier

semisweet cocoa powder.

HOW TO

In a small saucepan, combine butter and cream. 

 Cook on low heat until butter melts

 and cream bubbles around the edge.

Remove from heat, add chocolate.

Cover and let stand until chocolate melts.

Stir until smooth.

Add grand Marnier. Chill until firm.

Form into balls. roll in cocoa.

They´re ready to be carefully packed.

Enjoy!!!!

Flower Truffle Cake Recipe

This is a great cake with mousse texture,it's very easy and you can prepare it one of two days before, keeps it's texture and flavor for days, keep it in the refrigerator.

This recipe is a keeper really, you can also add a little color if you like with sugar crystals and glitters depending on the ocassion.

Serving it with a little scoop of fresh whipped cream might just be delicious.

TRUFFLE cake
150 grs semisweet chocolate
225. grs. butter
4 tablespoons of powder sugar
5 eggs
200 grs. chopped walnuts

CHOCOLATE Ganache
350 grs. semisweet chocolate
150 grs. whipping cream

Decoration
10 grs. dark cocoa (unsweetened)
10 grs. Hersheys cocoa
paper stencil (flower figures cut out of a sheet of paper)

PREPARE Mold
Cover a round mold with a damp cloth.

CAKE Preparation
Melt chocolate a bain Marie.
Cream butter, add sugar and add egg yolks.
Add the melted and cooled chocolate and the chopped walnuts.
Beat the egg whites until stiff peaks form, add the chocolate mix.
Pour into the mold.
Refrigerate at least for 12 hours.

CHOCOLATE Ganache

Heat the cream, then turn off the heat and add the chocolate chopped.
wait till the chocolate has melted.
Mix perfectly, and wait till cooled to decorate the cake.

Decoration
Unmold cake, cover with ganache.
Refrigerate for 3 hours.
Place the paper cuts on top of the cake.
Sift powder cocoa alternating colors.
Take out the flower papers