Chocolate Covered Christmas ~ Day 9
When I was flipping through my Food Network Magazine recently, I found something that I couldn't wait to try. A customizable recipe for Mix & Match Truffles. What a fun idea! I had to add it to the Chocolate Covered Christmas list! The concept is simple. Start with ganache (which sounds difficult and fancy, but is really very easy), then mix and match different flavors, mix-ins and coatings. The possibilities are endless and the end result is a beautiful and delicious little truffle that is custom made and fun to give. I decided to make Espresso Chocolate Truffles with Toffee so I included that recipe here. I played around with some different coatings to get different flavors and colors. If you want the complete 5 step customizable recipe, check out the December issue of Food Network Magazine or go to Food Network online.
- 12 ounces of bittersweet or semisweet chocolate
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- pinch of salt
- 1 teaspoon vanilla
- 1/4 cup brewed espresso
- crushed toffee bars, for coating
- Chop chocolate (if not using chips) and place in a heatproof bowl.
- Bring cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
- Whisk in the vanilla and then stir in the espresso. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
- Roll tablespoons of ganache into 18-24 balls, then roll in crushed toffee. Transfer to parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (to make in advance, roll into balls but do not coat. Cover and freeze up to 2 weeks.Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
Be creative and have fun!
Leslie xo
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