Wow, those sound terrific, especially with the vanilla bean! Yes, can I
(we) have the soft caramel recipe please?

Stef


"frood" > wrote in message
r.com...
> The caramel ones I made were very sweet. The kids really liked them, but
> they were not the best I've ever made. It was also very hard to work with
> the centers. They froze semi-firm, but were very sticky. The centers
dusted
> with confectioner's sugar were easier to handle. Sorry, I took that book
> back to the library, so I don't have the recipe anymore, but it was in
> _Chocolate: From Simple Cookies to Extravagant Showstoppers_ by Nick
> Malgieri. This book also had the black and white truffles I made in it.
> Those were very good.
>
> I much preferred the caramels I made using a soft caramel recipe, then
using
> molds coated with dark chocolate, inserted a small piece of the soft
> caramel, then covering the bottom with more dark chocolate. Those turned
out
> very well - we were just mucking about with the last of the tempered
> chocolate, and it was late, and we were tired.... but amazingly enough,
they
> were great! I can post the soft caramel recipe if anyone is interested.
>
> Here's a recipe that is my very favorite:
>
> Basic Truffles (all measurements US standard)
> ganache:
> 1/4 c. heavy cream
> 2 vanilla beans
> a few grains salt
> 8 oz bittersweet chocolate, chopped (I used Peter's Burgundy chunks)
> 1/2 T unsalted butter, at room temp.
>
> coating:
> 1 1/2 pounds bittersweet couverture
> 4 c. unsweetened cocoa (optional)
>
> Combine cream, vanilla beans and salt in small saucepan over med. heat.
> Bring to a boil, remove from heat and allow to cool for 5 min. Melt
> chocolate. Strain cream mixture through a sieve into a small mixing bowl.
> Scrape seeds from vanilla beans and add to cream. Whisk in melted
chocolate.
> Stir in butter (in small pieces) and blend until smooth. Allow to cool to
> room temp., cover with plastic wrap, and freeze overnight.
>
> To shape the centers, use a small melon baller to scoop out the frozen
> ganache. Shape gently into a ball with your hands and put on cookie sheet
> covered with parchment paper. You can dip the melon baller into
> confectioner's sugar, and dust your hands if needed. Freeze until firm, at
> least 2 hours.
>
> To coat truffles, temper the couverture. Put cocoa into a cake pan. Dip
> centers into tempered chocolate, roll in cocoa and allow to set. Move to a
> parchment covered cookie sheet when set.
>
> These keep for about a week. Maybe longer, but they get eaten before that,
> so I don't really know! <G>
>
> This recipe was adapted from the Bittersweet Truffles recipe in _Sweet
> Seduction_ by Adrienne Welch.
>
> --
> Wendy
> http://griffinsflight.com/Quilting/quilt1.htm
> de-fang email address to reply
>
>
> "SC" > wrote in message
> ...
> > I noticed quite a few posts about making truffles. What are everyone's
> > favorite recipes? I'd love a few to try (the caramel ones sounded very
> > interesting...I think they were from Wendy).
> >
> > Phoo, now I'm hungry!
> >
> > Thanks,
> > Stef
> >
> >
>
>