Dec 4, 2011

HOLIDAY TREATS: TRUFFLES & BISCOTTI

For some flavour, I added cinnamon and coffee into the heavy cream for a subtle twist to
classic chocolate truffles. 

Lately, I've been going through a holiday baking frenzy (like I do every year!) Each day, the sun sets earlier and the air feels chillier and I realize I'm spending more time in the kitchen cooking up some sweet treats. Unfortunately, I haven't been good at posting my recent baking sessions- which have included everything from utterly soft pumpkin cookies to a luscious walnut & cranberry spice cake to ever so classic gingerbread cookies... all devoured away without a trace here on my blog!

Typically, I make my truffles using 60% or semi-sweet chocolate but this time, for a smoother taste,           I decided to use 2/3 part 60% and 1/3 milk chocolate. It was just the right balance of cocoa bitterness and a sweet dreamy creamy texture!

But to make up for that, here are some lavish homemade chocolate truffles and biscotti fit for this festive holiday season. Both are incredibly versatile staple recipes that I've had for quite some time- so they work great as is or lend themselves to a range of flavours!

There's nothing easier to make then chocolate truffles, all you need is two ingredients: chocolate & cream!

Don't chew on truffles! Just let them melt in your mouth...mmm  mmm mmm... 

I used a basic biscotti recipe and made one batch with almonds and chopped toffee & chocolate and a second batch with cocoa, almonds & cranberries.  
Biscotti are baked twice: first as a log, then sliced diagonally and baked again for a shorter period of time.



Chocolate Truffles:
Portions are 1 part good quality chocolate, 1/2 part heavy whipping cream.
+ Unsweetened cocoa to roll truffles in.
+ Optionally, any of your favourite flavours (coffee, liquor, spices, etc) and feel free to roll truffles in chopped nuts, coconut...

Place chopped chocolate (or chocolate morsels) in a heat proof bowl. In a pot, heat the heavy cream but do not allow to boil. Transfer the cream on the chocolate, stir until all chocolate has melted and mixture is perfectly smooth. Allow mixture to cool in fridge for at least two hours. Shape truffles into bite sized balls and roll in unsweetened cocoa. Place truffles one last time in the fridge for at least an hour before serving. They can be made the day before serving and stay well in the fridge for a good week at least.

Biscotti (base recipe):
2 large eggs
3/4 cup sugar
1 stick butter
2 cups flour
1.5 teaspoons baking soda
1/2 teaspoon salt
Optional (but recommended): a dash of a strong liquor such as rum, bourbon, etc.

And don't forget to add flavours! Anything from vanilla, cocoa, coconut, etc... and chopped almonds, hazelnuts, chocolate, dried fruits, etc.
If flavours are wet ingredients (ex: caramel): add them along with the eggs
If the flavours are dry ingredients (ex: cinnamon) add them along with the flour.

Preheat oven to 350F. In a large bowl, mix the eggs, sugar, butter and liquor. Add the flour, baking soda and salt and continue to mix the dough well. Add your choice of chopped nuts or dried fruits and mix the dough one last time. Shape biscotti dough into a log, flatten gently and place on a baking tray (lined with parchment paper). Bake at 350F for 40 minutes. Take out and allow to cool for at least 20 minutes. Slice log diagonally, transfer biscotti (flat side facing up) onto baking tray again and bake for 15 minutes at 350F. Remove from oven, let cool and enjoy on its own or dunked into a delicious cup of coffee!

2 comments:

356 Tage said...

Adorable toothmarks on the truffle! Must try!

Joy said...

The truffles look great.