• 5/2 Nat'l Truffle Day - 4

    From Dave Drum@1:18/200 to All on Wed May 1 18:19:29 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Linus' "Great Pumpkin" Truffles
    Categories: Chocolate, Candy, Nuts, Dairy
    Yield: 35 servings

    8 oz Top quality 70% bittersweet
    - chocolate; fine chopped
    1/2 c Heavy cream
    2 ts Light corn syrup
    7 ts Pumpkin spice blend *
    1 tb Salted butter, softened
    1 c Dutch process cocoa powder
    6 oz Toasted pecans; fine
    - chopped

    * In a small bowl make the pumpkin spice blend by
    sifting together 1 tablespoon cinnamon, 1 tablespoon
    ginger, 1/2 tablespoon nutmeg, and 1/2 teaspoon
    allspice. Set aside.

    Put chocolate into a large heatproof bowl. Bring the
    cream, the corn syrup and the 7 teaspoons of the pumpkin
    spice mix to a light boil in a small saucepan over
    medium-high heat; pour over the chocolate in bowl. Let
    stand 5 minutes, then gently stir until smooth. Add the
    softened butter and stir gently until it is fully
    incorporated. Let stand uncovered to cool, stirring
    occasionally to keep a skin from forming.

    When the ganache has cooled to the consistency of
    toothpaste, scrape it into a pastry bag fitted with a
    1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1
    inch apart on a parchment paper-covered baking sheet. To
    pipe the mounds, hold the pastry bag at a slight angle
    and allow the tip to touch the parchment as you begin to
    pipe. Once you have formed the mound, stop squeezing and
    lift the tip straight up, leaving a small tail on the
    top of each mound, like a hershey’s kiss. You can also
    use a spoon and drop small mounds of ganache onto the
    baking sheet. Let the truffles harden at room
    temperature for a couple of hours (or in the
    refrigerator for 15 minutes), until they are hard enough
    to roll with your hands.

    Place the cocoa powder, and the chopped pecans in
    separate bowls.

    Roll each cooled ball of ganache between the palms of
    your hands to form into a sphere and to soften the
    outside of the ball. Immediately drop them into the
    "topping" bowl of your choice, and roll them around with
    a fork or spoon to evenly coat the ganache with either
    the cocoa or nuts. Move to a parchment covered sheet
    tray, then to the fridge for about 15 minutes to set.
    Recover any extra cocoa and minced nuts for future use.

    SERVES: 30-40 truffles

    RECIPE FROM: https://food52.com

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