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CHOCOLATE RECIPES<br />
VALENTINE CHOCOLATE TRUFFLES WITH<br />
ASSORTED COATINGS<br />
Ann Cipperly<br />
Create a lovely box of truffles by rolling them in a<br />
variety of coatings. Have some of the truffles rolled<br />
in just cocoa, a few dipped in melted dark and white<br />
chocolate for a smooth finish and others rolled in<br />
finely chopped nuts or confectioners’ sugar.<br />
• 1/2 cup whipping cream<br />
• 4 Tbsp. butter<br />
• 12 oz. semi-sweet chocolate chips (can use dark<br />
chocolate chips or bitter sweet)<br />
• 1 tsp. vanilla<br />
• Cocoa powder<br />
• Extra chocolate and cream for dipping truffles,<br />
optional<br />
In a saucepan over medium heat, simmer cream<br />
and butter. Remove from heat; whisk in 12 oz.<br />
chocolate until smooth; add vanilla. Pour into<br />
a bowl. Either refrigerate a couple of hours or<br />
freeze about 20 to 30 minutes until firm enough<br />
to handle.<br />
Sprinkle cocoa powder over cookie sheet lined<br />
with foil or waxed paper. With melon scoop or<br />
spoon, drop chocolate mounds onto cocoa. If<br />
chocolate becomes too soft to handle, chill or<br />
freeze until almost firm. At this point, you can<br />
roll in cocoa and serve, refrigerate or freeze.<br />
If you desire to dip truffles into melted chocolate,<br />
place in refrigerator or freezer until ready<br />
to dip.<br />
CHOCOLATE-ESPRESSO POTS DE CRÈME<br />
Chef Scott Simpson, The Depot restaurant<br />
Makes 6 x 4 mini mason jars plus sometimes a<br />
half taster.<br />
• 1 cup heavy cream<br />
• 1 cup whole milk<br />
• 5 large egg yolks<br />
• 6 oz. semisweet chocolate, chopped<br />
• Peel from 1 orange<br />
• 1/2 tsp. espresso powder or instant coffee<br />
• 1/2 tsp. vanilla extract<br />
• 2 to 3 Tbsp. sugar<br />
• 1/4 pinch kosher salt<br />
• Garnish: Whipped cream and chocolate<br />
shavings<br />
Add heavy cream and milk to a saucepan over<br />
medium heat. Add orange peel. Whisk occasionally<br />
until it just starts to simmer with bubbles<br />
along the edges, then remove from heat.<br />
Temper the eggs by whisking egg yolks in a<br />
medium bowl. While continuously whisking,<br />
very slowly pour half of the hot cream mixture<br />
into the bowl. Don't pour too fast or eggs will<br />
curdle.<br />
Return the tempered egg mixture to the<br />
saucepan and stir together over medium-low<br />
heat for 1 to 2 minutes, or until the custard is<br />
slightly thickened. Turn off heat.<br />
Add chopped chocolate, espresso powder,<br />
sugar and salt to custard. Let the chocolate<br />
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