1 c. whipping cream
11 oz. bittersweet chocolate, very finely chopped (Diane likes to use Baker's)
2 Tbsp. butter, chopped into cubes
a pinch of salt
1 c. unblanched almonds (roast at a 400 degree oven for several minutes until golden brown, checking often and stirring as necessary for even browning. Once browned, cool slightly and then finely, finely chop)
In a heavy 1 1/2 - 2 qt. saucepan, scald cream. Stir often and slowly, trying not to add extra air. Make sure to scrape the side of the pan often while stirring.
Once cream has been scalded, remove from heat and immediately pour finely chopped chocolate into the pan. Allow to rest for 5 minutes without stirring. The chocolate will start to melt just by sitting in the warm cream. After 5 minutes, add almonds, salt, and butter. Stir slowly, trying to keep out any extra air but mix thoroughly to fully incorporate all the ingredients.
Pour into a shallow baking dish (like a brownie pan), cover with saran wrap, poke 5 small holes at the top, and let rest on the counter overnight.
After resting overnight you can just eat it with a spoon and it is super yummy
OR
Cover with hole-less saran wrap and place in the fridge for 6-12 hours.
Once you are ready to make the truffles, pull out of the fridge and allow to warm a little bit - about 30 minutes. Scoop a small amount (half the size of a cookie ball) and roll into balls with the tips of your fingers. Dipping the spoon in powdered sugar will help keep the truffle mixture from sticking to the spoon.
Roll each ball into topping of your choice. Can stay stored well-sealed in the fridge for up to one week. Can store in the freezer for up to one month.
Allow chilled truffles to rest 5-10 minutes at room temperature before serving.
** Can garnish truffles with sweetened or unsweetened cocoa, roasted finely chopped nuts, toasted coconut (my favorite), crushed oreos, graham cracker crumbs, nut flours, crushed toffee, powdered sugar, sprinkles, sugar crystals, or anything else you can imagine.
Showing posts with label Virginia. Show all posts
Showing posts with label Virginia. Show all posts
Friday, December 20, 2013
Blueberry Pie
3 1/2 - 4 c. blueberries - frozen ones are the best to use; thaw first
2/3 - 1 1/2 c. sugar - to taste
3 Tbsp + 1 tsp. cornstarch
1 Tbsp. lemon juice
2 Tbsp. butter
Place fruit, sugar (start with less), cornstarch in saucepan and mix until smooth. Cook over medium heatm stirring occasionally (whisk) until mixture is thick and clear - about 7-10 minutes. Remove from heat. Stir in lemon juice. Add butter and let butter melt on top of mixture before incorporating. Stir well and taste. Add more sugar if necessary but make sure to incorporate well. Pour into a baked pie shell and chill until firm. Serve with whipped cream if desired.
2/3 - 1 1/2 c. sugar - to taste
3 Tbsp + 1 tsp. cornstarch
1 Tbsp. lemon juice
2 Tbsp. butter
Place fruit, sugar (start with less), cornstarch in saucepan and mix until smooth. Cook over medium heatm stirring occasionally (whisk) until mixture is thick and clear - about 7-10 minutes. Remove from heat. Stir in lemon juice. Add butter and let butter melt on top of mixture before incorporating. Stir well and taste. Add more sugar if necessary but make sure to incorporate well. Pour into a baked pie shell and chill until firm. Serve with whipped cream if desired.
Pie Dough
** dough for two-single crust pies or one-double crust pie **
1 c. (8 oz.) unsalted butter
10.5 oz. flour (roughly 2 1/2 cups)
1 tsp. salt
1/4 - 1/2 c. milk, buttermilk, cream, or water (Mitzi likes buttermilk)
Place butter in a mixing bowl and let it rest. You want the butter to warm a little bit so that it is easier to handle. I let mine sit for about 30 min. Measure in flour and salt. Using your fingers, snap butter pieces in half. The motion is just like snapping your finger and thumb normally but now you are using all 4 fingers. Continue snapping butter pieces in half coating your fingers with the flour in the bowl as necessary. It almost should look like you are just playing in the flour. Once the butter is in small pieces and mixture is crumbly, add wet ingredient (milk, cream, etc.). Stir wet ingredient into flour mixture by stirring with one finger. Let mixture rest for about 5 minutes while it soaks up the moisture like a sponge.
At this point the mixture should have pockets of wetter dough and pockets of dry dough. Dump dough (all of it) onto the counter and push together like building a sand castle. Flip over and push together again. You may need to separate wetter pieces to try to get dry pieces to stick.
Be careful not to over-mix through this entire process.
Once you have a mound, place in saran wrap. Wrap tightly and put in the fridge overnight.
When you are ready to make your crust, take out of fridge. If the dough is hard and cold (which is should be) don't try to roll. Take your rolling pin and beat it flatter. As it warms you can transfer over to rolling it out. Make sure to use lots of flour as you roll out the pie crust.
Once the dough is in the pan, place in fridge for about 20 minutes before baking. This will reduce the amount the pie crusts will shrink in the cooking process.
1 c. (8 oz.) unsalted butter
10.5 oz. flour (roughly 2 1/2 cups)
1 tsp. salt
1/4 - 1/2 c. milk, buttermilk, cream, or water (Mitzi likes buttermilk)
Place butter in a mixing bowl and let it rest. You want the butter to warm a little bit so that it is easier to handle. I let mine sit for about 30 min. Measure in flour and salt. Using your fingers, snap butter pieces in half. The motion is just like snapping your finger and thumb normally but now you are using all 4 fingers. Continue snapping butter pieces in half coating your fingers with the flour in the bowl as necessary. It almost should look like you are just playing in the flour. Once the butter is in small pieces and mixture is crumbly, add wet ingredient (milk, cream, etc.). Stir wet ingredient into flour mixture by stirring with one finger. Let mixture rest for about 5 minutes while it soaks up the moisture like a sponge.
At this point the mixture should have pockets of wetter dough and pockets of dry dough. Dump dough (all of it) onto the counter and push together like building a sand castle. Flip over and push together again. You may need to separate wetter pieces to try to get dry pieces to stick.
Be careful not to over-mix through this entire process.
Once you have a mound, place in saran wrap. Wrap tightly and put in the fridge overnight.
When you are ready to make your crust, take out of fridge. If the dough is hard and cold (which is should be) don't try to roll. Take your rolling pin and beat it flatter. As it warms you can transfer over to rolling it out. Make sure to use lots of flour as you roll out the pie crust.
Once the dough is in the pan, place in fridge for about 20 minutes before baking. This will reduce the amount the pie crusts will shrink in the cooking process.
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