Scarlett

Sydney, New South Wales, AUSTRALIA


Joined April 4th 2006

Number of Posts:
412

Number of Comments:
146

Karma:
5



Soufflé @ Rockpool :)

About Me
A food loving, shopaholic, musician and engineer to be!! :D

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Delicious Chocolate Truffles

October 10th 2008 15:45
Chocolate Truffles


About truffles

Chocolate truffles are a group of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries or other assorted sweet fruits, nougat, fudge or toffee, mint, chocolate chips, marshmallow and popularly liquor. They are named for their resemblance to the truffle fungus.

There are three main types of chocolate truffles: American, European, and Swiss:

1. The "American truffle" is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections, is credited with its creation in the mid-1980s.[1]. A Canadian variation of this, known as the Harvey truffle, includes the addition of graham cracker crumbs, and peanut butter.

2. The "European truffle" is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.

3. The "Swiss truffle" is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. Unlike the previous two kinds of truffles, these have a very short shelf-life and must be consumed within a few days of making.

INGREDIENTS
Makes about 36

For the basic truffle mixture
150 gm / 5 oz dark chocolate with 70-75% cocoa solids
150 ml / 5 fl oz thick double cream
25gm / 1 oz unsalted butter
2 tablespoons rum or brandy
1 tablespoon Greek yoghurt

For the plain truffles
3 tablespoons cocoa powder

1. For the basic truffle mixture, break the chocolate into squares and place it in the bowl of a food processor. Switch on and grind the chocolate until it looks granular, like sugar.

2. Place the cream, butter and rum or brandy in a small saucepan and bring these to simmering point.

3. With the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth, blended mixture.

4. Add the yoghurt and blend again for a few seconds.

5. Transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with clingfilm and refrigerate overnight. Don’t worry: it will thicken up after several hours.

6. Next day, make sure you have all the little paper sweet cases opened out ready before your hands get all chocolatey.

7. Sift the cocoa powder on to a large, flat plate, take heaped half teaspoons of the truffle a rough, rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look.

8. Place the truffle immediately into a paper case. Obviously, the less handling the better as the warmth of your hands melts the chocolate.

9. Arrange the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days. Alternatively, truffles are ideal for freezing.


**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia” **


29
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Chocolate Bread and Butter Pudding

October 10th 2008 08:21
Chocolate Bread and Butter Pudding


About Chocolate Bread and Butter Pudding

This original recipe is from Larkin Warren, a wonderful American chef, and adapt by Delia Smith, the author of The Delia Collection – Chocolate. It is quite simply one of the most brilliant hot puddings ever invented. It’s so simple but so good – and even better prepared two days in advance. Serve in small portions because it is very rich.


About dark rum

Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavour than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking.



INGREDIENTS
Serves 6



150 gm / 5 oz dark chocolate with 70-75% cocoa solids
9 slices, each 5 mm / ¼ inch thick, good-quality white bread, one day old, taken from a large loaf
75 gm / 3 oz butter
425 ml / 15 fl oz whipping cream
4 tablespoons dark rum
110 gm / 4 oz golden caster sugar
a good pinch of cinnamon
3 large eggs



To serve

double cream, well chilled


1. Lightly buttered a shallow, ovenproof dish, 18 X 23 cm / 7 X 9 inches, and 5 cm / 2 inches deep.

2. Remove the crusts from the slices of bread, which should leave you with 9 pieces about 10 cm / 4 inches square. Cut each slice into 4 triangles.

3. Place the chocolate, butter, whipping cream, rum, sugar and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bottom of the bowl touch the water.

4. Wait until the butter and chocolate have melted and the sugar has completely dissolved.

5. Remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.

6. In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.

7. Spoon about a 1 cm / ½ inch layer of the chocolate mixture into the base of the dish.

8. Arrange half the bread triangles over the chocolate in overlapping rows.

9. Pour half the remaining chocolate mixture all over the bread as evenly as possible.

10. Arrange the rest of the triangles over that, finishing off with a layer of chocolate.

11. Use a fork to gently press the bread down so that it gets covered very evenly with the liquid as it cools.

12. Cover the dish with clingfilm and allow to stand at room temperature for 2 hours.

13. Transfer to the fridge for a minimum of 24 (but preferably 48) hours before cooking.

14. When you’re ready to cook the pudding, pre-heat the oven to 180ºC / 350ºF.

15. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy.

16. Leave to stand for 10 minutes before serving with well-chilled double cream.


**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia” **

49
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Egg White and Banana Pudding

October 9th 2008 08:19
Egg White and Banana Pudding


INGREDIENTS

100 ml milk
1 egg white
30 gm sugar
1 banana
1 tablespoon lemon juice



1. Preheat the oven to 190ºC.

2. Place milk, sugar and egg white in a mixing bowl, mix well. Set aside.



3. Peel and section banana, brush on some lemon juice.

4. Put the lemon coated banana in the middle of mold.

5. Add milk mixture to the mold.



6. Bake for 20 minutes.

7. Remove pudding from mold and dish up.



**From “Next Magazine”**

42
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Cocoa Truffles

October 8th 2008 08:00
11
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Four Nut Chocolate Brownies

October 7th 2008 13:56
Four Nut Chocolate Brownies


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Ten-grain Sweet Porridge

October 1st 2008 06:47
Ten-grain Sweet Porridge


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56
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Chocolate Mascarpone Cheesecake with Fruit and Nuts


[ Click here to read more ]
46
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Crostata Di Ciliege (Cherry Pie)

September 25th 2008 06:40
Crostata Di Ciliege (Cherry Pie)


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Chocolate and Almond Cupcakes

September 24th 2008 06:31
Chocolate and Almond Cupcakes


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Torta Veronese (Verona Noodle Cake)

September 23rd 2008 06:12
Torta Veronese (Verona Noodle Cake)


[ Click here to read more ]
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Recent Comments

Comment by Scarlett
on Hot Chocolate Fudge Sundae

May 14th 2008 02:47
I generally prefer my cakes but this sundae is one of my favourites

Comment by Scarlett
on Melting Chocolate Puddings

April 2nd 2008 13:40
I hope you like this recipe Lilla

Comment by Scarlett
on Blueberry Cheese Tart

November 5th 2007 23:23
Spot on! It's a mouthwatering combo, that's for sure. Thx for stopping by

Comment by Scarlett
on I'm back - perfect circle

October 19th 2007 14:42
Welcome back Tracy!

That is a breath taking picture of the Grand Canyon!

Comment by Scarlett
on Pensive

October 19th 2007 14:41
I think she is standing with her back to the aquarium with her head turned to the right.

Anyway, her story?

She hates her job guiding tourists/visitors/kids/studen ts around the aquarium...


Comment by Scarlett
on Pistachio Chocolate Chestnut Roll

October 19th 2007 14:37
Thank you so much for stopping by, Tracy and WYS (I hope you don't mind me calling you that!)

This is one seriously yummy recipe and I urge you both to try it when you have time.


Comment by Scarlett
on Papillons

June 28th 2007 12:03
Thank you very much for stopping by for the first time!

I am glad you liked the recipe and thanks for the compliment

Comment by Scarlett
on Wholemeal Fruit Pancakes

May 31st 2007 12:18
Thanks for stopping by again

Comment by Scarlett
on Madeira Cake

May 25th 2007 08:56
That's right! Nice and easy this one. Hope you like it!

Comment by Scarlett
on Chocolate Nut Delight

May 25th 2007 08:54
Glad you liked this recipe.

Orble weren't accepting pictures when I did this post so that's why they aren't showing up. Will see if I can rescan these pics.