Thanks to everyone who entered the drawing for “Wing It!” by Robert Quintana. The winner is Margaret Stewart. I’ll pop it in the mail today.
If you are not Margaret Stewart, you are eligible to enter the drawing for Say It With Cake: Celebrate with Over 80 Cakes, Cookies, Pies and More,” by Edd Kimber.
This is one fun book. Even if you never cook from it, just perusing it will make you smile. The recipes are pretty comprehensive, leaving nothing to chance. This one for Salted Caramel Truffles was one of the simplest I found.
It would make a gorgeous and luscious Valentine’s Day treat.
To enter the drawing, send an e-mail to firstname.lastname@example.org. Please include your name, mailing address and the name of the book you want.
Choco-holics, read on.
SALTED CARAMEL TRUFFLES
|Occasion||Christmas, Valentines day|
- 10 1/2oz dark chocolate, 70 percent cocoa solids (finely chopped)
- 1 1/2 cup superfine sugar
- 1 1/4 cup heavy cream
- 1/2 teaspoon vailla extract
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter
- 1/2 teaspoon sea salt
- handful cocoa powder (for dusting)
|Put the chocolate in a medium, heatproof bowl and set aside. Put the superfine sugar in a medium pan over medium heate and leave until the sugar begins to dissolve and caramelize around the edges. Using a silicon spatula, drag the dissolved sugar toward the middle to help it dissolve evenly.|
|Once the sugar is fully dissolved and has turned a dark golden brown color, pour in half the cream and all the vanilla and light brown sugar; it will bubble up furiously, so be careful and go slowly. Once the bubbling has subsided, add the remaining cream. If the caramel is lumpy, put over low heat and allow to melt. Once you have a smooth caramel, add teh butter and sea salt and stir gently to combine. |
|Pour the hot caramel over the chocolate and gently stir to combine. Chill for a couple of hours until firm enough to form into balls.|
|To make the truffles, have a small bowl of cocoa powder ready and a baking sheet lined with parchment paper. To large teaspoons of the ganache mixture and roll into balls, then roll in the cocoa powder and set on the baking sheet. Chill the truffles until needed.|
– “Say It With Cake”