So, this weekend is a special weekend in the CSPS world. It was this weekend (yesterday, to be exact), six years ago, that the Foodie World of Cup of Sugar :: Pinch of Salt came to be. 2010 had been a fairly crap year, I’d spent most of January 2011 hiding in my kitchen making comfort food and then the inspiration came: why not make “something” of this. Of course, I had no idea that that something would turn into sharing all my experiments with you all, but here we are, six year on. Almost 1300 recipes. But who’s counting.
So, in honor of this little blog-o-versary (lame, I’m making up words again), I made some chocolates. They say that I am nuts about you. Because, I’m kinda nuts about you. Really. 🙂
For the Spiced Pistachio Truffles
Ingredients for the filing
1 cup heavy whipping cream
2 tablespoons unsalted butter
12-ounces semi-sweet chocolate chips
1 cup raw pistachios, toasted (unsalted)
1 teaspoon red pepper flakes (or other chili flakes, as you like)
Ingredients for the coating
10-ounces semi-sweet chocolate chips
1 to 2 tablespoons vegetable oil
2 teaspoons sea salt flakes (optional)
Directions
In a food processor, grind the pistachios to irregularly sized crumbs (they don’t have to be too fine). Set aside.
In a medium-size saucepan, add the cream, butter and chili flakes. Heat on the stove top over medium heat and stir constantly until the butter is melted and the heavy cream starts to bubble, but not boil. Remove from heat; add the chocolate chips to the cream mixture and allow it to sit untouched for 5 minutes. After 5 minutes, stir until the chocolate is smooth. Stir the pistachios into the chocolate mixture until well combined. Cover and refrigerate for 2 hours, or until the filling is firm. Once the filling is firm, use a melon baller or a small cookie scoop to roll the filling into balls about 2 teaspoons in size. Place on a wax-paper lined baking sheet and rechill (either fridge or freezer) for about an hour.
To coat:
In a metal or glass bowl set over a pan of simmering water, melt the chocolate and vegetable oil. Stir it until the chocolate is completely smooth. Remove the rolled truffles from the fridge/freezer in small batches; it helps keep them from getting too soft. Drop 1 truffle into the melted chocolate and swirl around. Use a fork to lift the truffles out of the chocolate and tap the side of the bowl to allow any excess chocolate to drip off. Place the coated truffles on another wax-paper lined baking sheet and use a toothpick to release the truffle from the fork. Repeat until all of the truffles are covered with chocolate coating. Drizzle any excess chocolate over the top of the truffles and sprinkle with sea salt.
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For the Hazelnut Crunch Truffles
Ingredients for the filing
12 ounces milk chocolate chips
1/2 cup heavy cream
1/3 cup Nutella
2 Tablespoons unsalted butter, softened to room temperature
1 1/4 cup toasted and finely chopped hazelnuts, divided
Ingredients for the coating
10-ounces semi-sweet chocolate chips
1 to 2 tablespoons vegetable oil
remaining 1/2 cup chopped hazelnuts from filling
Directions
In a food processor, grind the hazelnuts to irregularly sized crumbs (they don’t have to be too fine). Set aside. Reserve half a cup for decorating and place remaining 3/4 cup in a medium mixing bowl. Add Nutella.
In a medium-size saucepan, add the cream and butter. Heat on the stove top over medium heat and stir constantly until the butter is melted and the heavy cream starts to bubble, but not boil. Remove from heat; add the chocolate chips to the cream mixture and allow it to sit untouched for 5 minutes. After 5 minutes, pour chocolate mixture into the bowl with the chopped hazelnuts and Nutella. Cover and refrigerate for 2 hours, or until the filling is firm. Once the filling is firm, use a melon baller or a small cookie scoop to roll the filling into balls about 2 teaspoons in size. Place on a wax-paper lined baking sheet and rechill (either fridge or freezer) for about an hour.
To coat:
In a metal or glass bowl set over a pan of simmering water, melt the chocolate and vegetable oil. Stir it until the chocolate is completely smooth. Remove the rolled truffles from the fridge/freezer in small batches; it helps keep them from getting too soft. Drop 1 truffle into the melted chocolate and swirl around. Use a fork to lift the truffles out of the chocolate and tap the side of the bowl to allow any excess chocolate to drip off. Place the coated truffles on another wax-paper lined baking sheet and use a toothpick to release the truffle from the fork. Repeat until all of the truffles are covered with chocolate coating. Drizzle any excess chocolate over the top of the truffles and sprinkle with remaining chopped hazelnuts.
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For the Maple Walnut Truffles
Ingredients for the filing
1/4 cup butter, softened to room temperature
1 tablespoon maple syrup
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon maple extract
1 1/2 cup toasted walnuts, finely chopped
Ingredients for the coating
10-ounces semi-sweet chocolate chips
1 to 2 tablespoons vegetable oil
remaining 1/2 cup chopped walnuts from filling
Directions
In a food processor, grind the walnuts to irregularly sized crumbs (they don’t have to be too fine). Set aside.
In the work bowl of your stand mixer (or with a hand mixer), Cream together butter, maple syrup, and powdered sugar. Add both extracts and beat until creamy. Stir in walnuts. Cover and refrigerate for 2 hours, or until the filling is firm. Once the filling is firm, use a melon baller or a small cookie scoop to roll the filling into balls about 2 teaspoons in size. Place on a wax-paper lined baking sheet and rechill (either fridge or freezer) for about an hour.
To coat:
In a metal or glass bowl set over a pan of simmering water, melt the chocolate and vegetable oil. Stir it until the chocolate is completely smooth. Remove the rolled truffles from the fridge/freezer in small batches; it helps keep them from getting too soft. Drop 1 truffle into the melted chocolate and swirl around. Use a fork to lift the truffles out of the chocolate and tap the side of the bowl to allow any excess chocolate to drip off. Place the coated truffles on another wax-paper lined baking sheet and use a toothpick to release the truffle from the fork. Repeat until all of the truffles are covered with chocolate coating. Drizzle any excess chocolate over the top of the truffles and sprinkle with remaining chopped walnuts.
