Sally’s Baking Addiction: February, 2019 Challenge: Homemade Chocolate Truffles 🍫🍬 😋

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February, Valentine’s Day, the month to celebrate chocolate 🍫❤️!

Sally’s baking challenge this month was to make chocolate truffles. This was incredibly easy! Only two ingredients, good quality chocolate and heavy cream. 😋 She did give us the option to add a tablespoon of butter for a better consistency and vanilla for flavor, both of which I did add 😉, but you could do this with only the chocolate and cream.

The first step is to finely chop up the chocolate, using a serrated knife works really well. The finer you chop the chocolate the faster the hot cream will melt it.

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I chose semi sweet chocolate to make sure that the truffles would not be too sweet, but you could use dark or milk chocolate. Sally provides some additional instructions for different cocoa content.

I added the tablespoon of butter and, carefully, heated the heavy cream in the microwave. When the cream was warm (but not boiling!), it was poured over the mixture and let to sit for 5 min.

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I then stirred the mixture until it was smooth and shiny.

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The chocolate has to be completely cooled before you can scoop it out and roll it into balls. This was faster when I poured it into a 9 X 9 pan and placed it in the fridge for a couple of hours.

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After it was solid, I scored it into 36 squares, which made smaller truffles than what Sally’s recipe stated.

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I went with 6 toppings: chopped walnuts, unsweetened cocoa power, chocolate sprinkles,   colored sprinkles and gold and white sanding sugar.

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One bit of advice that Sally gave was to scoop the chocolate and allow it to dry out for 20 minutes before rolling them into balls. This helped make a sticky job a little easier.

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They were small, but so tasty 😋

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The inside was soft, and the toppings provided a nice crunchy element. They were fine at room temperature as well, of course, we still have snow on the ground around here😂 so “room temp” may be a tad low!

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This was one of Sally’s fastest recipes! Next time I think I might add a liqueur flavor instead of vanilla. They would be perfect for the holidays 🌟

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Sally’s Baking Addiction: October, 2018 Challenge: Pumpkin Spice Toffee🍬🎃

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I know, I know, EVERYTHING is pumpkin spice right now. And, people often fall into the “hate” or “love” group when it comes to pumpkin spice. I happen to love it❤️ If you do too, then this is a great, easy recipe.

Sally’s Baking Addiction Challenge this month does involve candy making. Many people are a little intimidated by this process, but as usual, Sally has some great tips to make it simple.

The essential tools will be a candy thermometer, a heavy bottom sauce pan and a wooden spoon. Sally also recommends a silicon mat to pour the candy mixture onto. I am sure that this would be helpful, but I just used parchment paper coated with non-stick cooking spray.

There are only 5 ingredients  needed to make the toffee: butter, warm water, light corn syrup, salt and sugar. All these go into the heavy bottom and pan and stirred with the wooden spoon. This does take some patience as you wait for the color to develop.

Initially, the mixture is pale and thin

 

While the sugar mixture is boiling, you will need to periodically brush down the hardened sugar crystals that collect on the sides of the pan with cool water and a pastry brush. Sally has a video showing what this looks like.

In the video below you can see the color and consistency changing as it nears the recommended 290F degrees.

This is removed from the heat and the pecans are stirred in, and you need to immediately pour the hot mix onto the prepared pan.

IMG_7388 It will be thick and requires about 5 minutes to set before adding the melted white chocolate.

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This is topped with the rest of the chopped pecans and sugar/pumpkin spice mix

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And that is it!!😊 give it some time in the fridge to set and then break into pieces. 😋

 

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This is the easiest toffee I have ever made, and the flavors can be changed to whatever YOU like💕 Give this one a try👻🎃🍬

Black & White & Color Photo Challenge

I did some experimenting in the kitchen the other day. I wanted to make candy turtles but wasn’t sure which type of caramel or chocolate combination would be best. The hubby and I are in agreement with the caramel choice but not on the chocolate options.

You know what, they are all good! But now which beauty shot is best? I leave that to you good people, I know you will pick the best one! 🙂

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Grab your camera or phone and join Linda from Everyone Else has the best titles and Take the “Black and White and Color” photo challenge!