| |
| |
| Check label for the chocolate's cocoa content or the percentage of chocolate liquor it contains. The higher the cocoa content, the more intense the chocolate flavor. We prefer truffles made with chocolate that has more than 50 percent. Semisweet has at least 35 percent. |
| |
|
|
Truffle Recipe |
|
| 5 cups |
|
Sliced blanched Almonds |
|
| 2 1/2 cups |
|
Sugar |
|
| 1/2 cup |
|
Water |
|
|
|
| |
| 1 |
Preheat oven to 400°. To make praline, toast sliced blanched almonds in rimmed baking pan for 10 minutes, or until lightly browned, stirring once halfway through. Set aside. |
| 2 |
Line a baking pan with a Silpat (French baking mat) or parchment paper. In a medium saucepan, bring 2 1/2 cups sugar and 1/2 cup water to a boil over medium heat. Wash down sides of pan with a pastry brush dipped in cold water to keep sugar crystals from forming. Once all the sugar has dissolved, increase heat to medium-high and continue cooking until syrup is a caramel color. Remove from heat. |
| 3 |
Stir in the almonds using a wooden spoon. Working quickly, pour mixture onto prepared baking pan and spread out with the back of a spoon. Let cool completely. Break into pieces and finely chop into 1/8" pieces. Using a strainer, sift out and discard dust. Set chopped praline aside. |
| 4 |
Follow the truffles recipe. Once the ganache has been chilled to a pudding consistency, stir in 1 1/2 cups of the praline pieces.. Proceed with recipe. Very finely chop the remaining praline pieces in the bowl of a food processor. Do not let praline get powdery. Finish truffles by rolling in the ground praline.
|
|
| |
| Yield: 5 Dozen |
| |
| Recipe Source |
|
Source: Martha Stewart Living
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|