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1,046 Posts
Discussion Starter · #1 ·
Anyone doing an Oscar party? What cha' making? Here's my world famous black tie truffles to kick things off:


16 oz. of your very best bittersweet chocolate, finely chopped
¾ cup heavy cream
½ cup crème fraiche
2T. unsalted soft butter

Heat the cream to a simmer; remove from heat and pour over chocolate; allow to sit til chocolate is melted (you may have to nuke it a little also). Gently stir the chocolate and cream, mixing only enough to smooth the mixture. Add the butter and crème fraiche, and stir only enough to incorporate. Divide mixture into three bowls, and add the following flavorings:

Espresso-Rum: Microwave 2 tsp. espresso powder in 1T cream and stir to combine well. USE 2 tsp. of this mixture. 1T dark rum. Mix together in one of the three bowls.
For covering, use cocoa powder.

Hazelnut – Add 1 1/2T frangelica to one of the bowls. For topping, roll in toasted chopped hazelnuts.

Cognac – Add 2T cognac, or brandy, and 1 tsp. almond extract to one of the bowls. For topping, use toasted finely chopped almonds.

Allow the mixtures to cool to room temp. Using a spoon, scoop out small balls of mixture onto a parchment lined baking sheet – be sure to label on the parchment which flavors you’re working with!!!! Place in fridge to set up for about 30 minutes.

Roll each ball into its topping, and refrigerate til ready to serve. About 30 minutes before serving, remove from fridge.

2,550 Posts
Wow, Marmalady. I feel festive. How about:

Pink Peony Popcorn Balls

Makes 12

12 cups popped, unsalted popcorn (1/2 cup kernels)
1/2 cup sun-dried cranberries
1 1/3 cups sugar
5 tablespoons light corn syrup
1/4 teaspoon salt
1/2 teaspoon white vinegar
1 or 2 drops red food coloring

1. Combine popcorn and cranberries in a large mixing bowl, and set aside.

2. Combine sugar, 3/4 cup water, corn syrup, salt, and vinegar in a small heavy saucepan. Set the saucepan over high heat, and bring the mixture to a boil. Insert a candy thermometer, and cook until the mixture reaches 290º, about 14 minutes. Add food coloring, stirring, until desired color is reached. Remove pan from heat.

3. Pour the hot syrup over the reserved popcorn mixture; stir together with a wooden spoon until all the kernels have been well coated. Working quickly, use your hands to form a 2 1/2-inch-diameter ball. Transfer the ball to parchment paper, and let cool completely. Repeat with remaining the popcorn mixture. Store the popcorn balls in an airtight container up to 2 days.

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