The minute I flip the calendar page from November to December, I switch into my holiday cooking mode. For the next few weeks, I know our social life will be the busiest of the year. Friends and neighbors send invitations to open houses, cocktail parties and potlucks, and we ourselves entertain at brunch or with a buffet.
For all of these events, whether I am the guest or the host, I love to make holiday sweets and confections to share with others. So, every year at this time, I spend an afternoon in the kitchen creating a new cookie, brownie or candy recipe for the season.
This past week I decided that decadent Chocolate Praline Truffles would be the newest entry to my repertoire. I am crazy about praline, which is a crunchy combination of nuts and caramelized sugar. Praline (the name also refers to the round, patty-shaped candy made with pecans from Louisiana) is neither difficult nor time-consuming to make. Nuts and sugar are heated together in a saucepan until the sugar dissolves and turns brown or caramelizes. Then the mixture is spread out on an oiled surface to cool and harden. The resulting brittle-like sheet can be broken into pieces and eaten as candy or ground and used as a powder. The latter is what makes these holiday truffles so special.
The truffles themselves are a classic mixture of semisweet chocolate, cream and butter (plus a flavoring of coffee) heated together until smooth and shiny and then chilled. After the chocolate is firm, spoonfuls of the mixture are scooped out, shaped into balls and then rolled in praline powder. The crispy sugared-nut coating is a delectable contrast to the creamy, smooth interior of these candies.
Since the truffles are rich, I am planning to pack little boxes filled with only a half-dozen to take as host and hostess gifts when we go to our friends' homes throughout this month. And for a buffet at our house, I am going to serve a bowl mounded with these irresistible morsels along with coffee at the end of the night.
Chocolate Praline Truffles
Makes about 24 truffles
PRALINE POWDER:
oil, for baking sheet
1/2 cup chopped blanched slivered almonds
1/2 cup sugar
TRUFFLES:
8 ounces semisweet chocolate, coarsely chopped
1/2 cup whipping cream
1/4 cup unsalted butter, cut into small chunks
4 teaspoons powdered instant coffee
To prepare praline powder, coat a baking sheet generously with oil and set aside.
Combine almonds and sugar in heavy medium saucepan over medium heat and cook, stirring constantly, until sugar dissolves, 1 minute or more. Continue cooking and stirring until sugar caramelizes or turns a rich golden brown and nuts take on a golden color as well, only a few minutes more.
Carefully pour hot mixture onto prepared oiled baking sheet, spreading evenly with metal spatula or knife. Let cool completely. Break into chunks and process in food processor, pulsing, until mixture becomes a coarse powder. (If you don't have a processor, chop the caramelized nuts coarsely with a large sharp knife or use a mortar and pestle to pulverize it. Do not use a blender as the hard caramel pieces could break it.) Transfer powder to airtight container and refrigerate. (Praline powder can be made 1 week ahead.)
To prepare truffles, place chocolate, cream, butter and instant coffee in top of double boiler or in heat-proof mixing bowl set over (but not touching) saucepan of simmering water. Whisk until chocolate and butter have melted and mixture is smooth, 2 to 3 minutes or longer. Remove from heat and transfer to shallow bowl or pie plate. Cool, then refrigerate until firm, 2 hours or longer.
When ready to shape truffles, spread praline powder on dinner plate and have another plate ready. Using a spoon, scoop out tablespoon-size pieces of chocolate and roll into balls. Roll truffle in the praline powder until coated on all sides, then place on the extra dinner plate. Continue until all chocolate has been used. You should get about 24 truffles. Cover plate with plastic wrap and refrigerate until firm. Then transfer truffles to airtight container. (Truffles will keep well for 5 days in the refrigerator.)
Distributed by Tribune Media Services International.
For all of these events, whether I am the guest or the host, I love to make holiday sweets and confections to share with others. So, every year at this time, I spend an afternoon in the kitchen creating a new cookie, brownie or candy recipe for the season.
This past week I decided that decadent Chocolate Praline Truffles would be the newest entry to my repertoire. I am crazy about praline, which is a crunchy combination of nuts and caramelized sugar. Praline (the name also refers to the round, patty-shaped candy made with pecans from Louisiana) is neither difficult nor time-consuming to make. Nuts and sugar are heated together in a saucepan until the sugar dissolves and turns brown or caramelizes. Then the mixture is spread out on an oiled surface to cool and harden. The resulting brittle-like sheet can be broken into pieces and eaten as candy or ground and used as a powder. The latter is what makes these holiday truffles so special.
The truffles themselves are a classic mixture of semisweet chocolate, cream and butter (plus a flavoring of coffee) heated together until smooth and shiny and then chilled. After the chocolate is firm, spoonfuls of the mixture are scooped out, shaped into balls and then rolled in praline powder. The crispy sugared-nut coating is a delectable contrast to the creamy, smooth interior of these candies.
Since the truffles are rich, I am planning to pack little boxes filled with only a half-dozen to take as host and hostess gifts when we go to our friends' homes throughout this month. And for a buffet at our house, I am going to serve a bowl mounded with these irresistible morsels along with coffee at the end of the night.
Chocolate Praline Truffles
Makes about 24 truffles
PRALINE POWDER:
oil, for baking sheet
1/2 cup chopped blanched slivered almonds
1/2 cup sugar
TRUFFLES:
8 ounces semisweet chocolate, coarsely chopped
1/2 cup whipping cream
1/4 cup unsalted butter, cut into small chunks
4 teaspoons powdered instant coffee
To prepare praline powder, coat a baking sheet generously with oil and set aside.
Combine almonds and sugar in heavy medium saucepan over medium heat and cook, stirring constantly, until sugar dissolves, 1 minute or more. Continue cooking and stirring until sugar caramelizes or turns a rich golden brown and nuts take on a golden color as well, only a few minutes more.
Carefully pour hot mixture onto prepared oiled baking sheet, spreading evenly with metal spatula or knife. Let cool completely. Break into chunks and process in food processor, pulsing, until mixture becomes a coarse powder. (If you don't have a processor, chop the caramelized nuts coarsely with a large sharp knife or use a mortar and pestle to pulverize it. Do not use a blender as the hard caramel pieces could break it.) Transfer powder to airtight container and refrigerate. (Praline powder can be made 1 week ahead.)
To prepare truffles, place chocolate, cream, butter and instant coffee in top of double boiler or in heat-proof mixing bowl set over (but not touching) saucepan of simmering water. Whisk until chocolate and butter have melted and mixture is smooth, 2 to 3 minutes or longer. Remove from heat and transfer to shallow bowl or pie plate. Cool, then refrigerate until firm, 2 hours or longer.
When ready to shape truffles, spread praline powder on dinner plate and have another plate ready. Using a spoon, scoop out tablespoon-size pieces of chocolate and roll into balls. Roll truffle in the praline powder until coated on all sides, then place on the extra dinner plate. Continue until all chocolate has been used. You should get about 24 truffles. Cover plate with plastic wrap and refrigerate until firm. Then transfer truffles to airtight container. (Truffles will keep well for 5 days in the refrigerator.)
Distributed by Tribune Media Services International.