My suitcase is packed and I’m on my way..well almost. DC->JFK->Madrid->XRY. XRY stands for Jerez de la Frontera, the land of sherry wine, horses, and flamenco. Home, how I’ve missed you. I always do. Just to ensure you (although I’m nearly certain that you already know), you are always on my mind. Even when I’m preoccupied with many things during the day, the goal of moving back to you is always present. Someday, I hope.
But as of now I have one day left in DC before I embark on my yearly journey back home and Mark is with me! The question is: How do we spend our last day together before we both head home for the holidays? The answer is simple and obvious: making peppermint chocolate holiday truffles. How else would we spend the day?
* For these truffles I modified the common ratio for ganache (1 heavy cream : 1 chocolate) and doubled the proportion of chocolate with the idea that the ganache will be thicker and thus be capable of being shaped into truffles. Therefore I used 2 chocolate : 1 heavy cream for the truffles.
4 oz good semi sweet chocolate, chopped
2 oz heavy cream and 1 oz of heavy cream, separated
7 oz good white chocolate, chopped
1 T honey, separated in 1 1/2 tsp + 1 1/2 tsp
2/3 C candy canes, grounded
(Other toppings of your choice)
1. Heat 2 oz heavy cream and 1 1/2 tsp of honey and bring to a simmer
2. Put chopped semi sweet chocolate in a large bowl and pour simmered heavy cream over chocolate. Allow cream and chocolate to rest for about a minute so that chocolate softens and melts.
3. Stir mixture gently from the center until everything is well combined.
4. Repeat steps 1-3 with 1 oz heavy cream, remaining 1 1/2 tsp honey, and white chocolate.
5. Pour both chocolates in separate baking dishes and refrigerate for 1 hour until chocolate is pliable but firm enough to scoop.
6. Meanwhile, prepare your toppings. In this case, grind your candy canes very finely. You can also leave some pieces a bit larger for extra crunch!
Why not experiment with other toppings if you have them handy? Toasted and chopped pecans, caramel sauce, melted/tempered chocolate as an outside layer, m&ms, ….whatevs…
7. Remove chocolate from refrigerator. Make dollops of the chocolate mixture and place dollops on a baking sheet that has been covered with parchment paper. Refrigerate for about 30 minutes, until chocolate is firm enough. Roll dollops into rough spheres.
8. Roll the truffles in the finely chopped candy canes. Chill until ready to serve.
– The rich and creamy texture interior and the crunchy and brittle minty exterior produce a nice contrast.
– I originally used the 2 (heavy cream) : 1 (chocolate) ratio for the white chocolate truffles and the consistency was too thin and runny, to the point that I could not shape the chocolate into dollops or spheres. For that reason I think that the ratio 2:1 does not apply to white chocolate. Maybe it’s due to the absence of cocoa mass in white chocolate…hmmmm….The makeup of dark chocolate and white chocolate is definitely different so I guess that the proportion of chocolate and cream that is used in each recipe should be different.
Results/Conclusion: These truffles are fun to make and easy to eat. Oh yes they are. This winter play some Christmas carols, wear a Santa hat, sing “Last Christmas” by WHAM, make a snowman if snow is available (and if it’s not available as well..), give your family and friends hugs, drink champagne, give thanks for how lucky you are, and of course…make and eat peppermint chocolate truffles and do the truffle shuffle!!