Chocolate truffles are an easy dessert to make. You only need two ingredients for the truffle base and one ingredient for rolling the truffle. Recently, I made chocolate truffles for a friend. It had been almost a year since I made them, so I was a little anxious about how they were going to turn out. Also, chocolate and cream are expensive in Japan, so I couldn’t mess them up. Luckily, they turned out great!
During the truffle making process, I had a few less than perfect spheres. Here are some tips to creating perfect, or almost perfect, chocolate truffles.
1. Before rolling, set the chocolate out for a couple of minutes. This will allow you to roll them properly.
2. Don’t skip the cocoa powder! Place a small amount of cocoa powder in the palm of your hand before rolling.
3. Choose your toppings wisely. I suggest sticking with colorful powders, such as matcha or white chocolate powder, or solids, such as chocolate crunchies.
Making truffles can be therapeutic. If you mess up a few, try to stay positive, or just eat the ones that look a little lopsided. It can be your little secret.
First, chop the chocolate into small pieces. Place the pieces into a heat resistant bowl.
Next, on medium heat, bring the cream to a boil. One the cream begins to bubble, remove it from the burner.
Pour about half of the cream onto the chocolate. Vigorously whisk the chocolate until half of it is melted. Then, pour the rest of the cream onto the chocolate and continue to whisk it until all of the chocolate is melted. This process can take about two minutes, depending on how quickly you are whisking.
Next, cover your bowl of ganache with plastic wrap and place it in the refrigerator for about an hour. The ganache should be firm but not hard.
Shaping the truffles
To shape the truffles you will need a small spoon and cocoa powder. Place the cocoa powder on a plate or parchment paper. Place the other toppings on separate plates or papers.
Sprinkle cocoa powder in the palms of both hands. Take one tablespoon of gnache and roll it in your hands until a ball shape is formed. Finally, sprinkle it with a little extra cocoa powder or roll it in chocolate crunchies.
A fluffernutter is a sandwich made with marshmallow cream and peanut butter. I really like fluffernutters. I think they are better than peanut butter and jelly sandwiches. They are definitely sweet, but I think it’s worth trying if you’ve never had one.
There isn’t an amazing story to why I chose to make these cupcakes. I had peanut butter frosting and two bags of mini-marshmallows leftover from Christmas. I hate wasting food, and I don’t eat marshmallows that often. So, I thought why not create a cupcake that tastes like one of my favorite sandwiches.
1/2cupcake flourPlus two tablespoons of cake flour
2tablespoonswhite granulated sugar
3tablespoonsoilI used sunflower oil. The oil should be flavorless.
Peanut Butter Buttercream
1/2cupcreamy peanut butter
Preheat your oven to 177 degrees Celsius, or 350 degrees Fahrenheit.
First, place the dry ingredients in a mixing bowl and combine them with a spoon. If your brown sugar clumps in the mix, separate it with your fingers.
Next, push your dry ingredients to the side of the bowl creating a well for your wet ingredients. Add the oil, egg, milk and extract to the dry ingredients. Mix them together with a whisk.
Take a well greased muffin tin, or place six cupcake liners in your muffin tin, and pour three spoonfuls of batter into each cup or liner.
Top each cup of batter with three to five mini-marshmallows.
Place the tin in the oven and bake for 20 minutes. To know if the cupcakes have been fully baked, insert a toothpick in the middle of each cupcake, pull it out and if it comes out "clean", meaning no batter is left on the toothpick, they are ready. If it does not come out clean, bake the cupcakes in two minute intervals until they are thoroughly baked.
Allow them to cool for about ten minutes before frosting them.
Peanut Butter Buttercream
*Mise en place your ingredients.
Add the butter, peanut butter and half of the sugar to the bowl. Whisk the ingredients together until they begin to cream.
Next, add a little milk and sugar. Continue to whisk the ingredients together. Repeat this step until the buttercream is your desired level of texture and sweetness.
Once the cupcakes are cooled, place the frosting in a piping bag and pipe it onto the cupcakes.
Optional: Add a mini-marshmallow on top of each cupcake.
* Mise en place is a French culinary term. It means that you should measure out your ingredients and place them in separate bowls or containers. This will allow you to work quickly and efficiently.
* Make sure to place your egg and milk on your counter about ten minutes before you start cooking. This will allow the batter and buttercream to have even textures. You can learn more about this here .
Baking is slowly becoming a hobby of mine. I’m learning more about how to properly bake and how to master simple recipes. I’ve been trying to create new recipes that could become my go-to recipes when I need to make something for a gathering, or just for myself. One thing that I’ve learned about myself through baking is that I love to recreate flavors or make colorful baked goods.In this recipe, I paired two familiar ingredients together( peanut butter and chocolate) to create a fluffy and salty-sweet cupcake.
While living abroad, especially in Asia, you are going to find some interesting street food. I have tried so much food on a stick or in a paper cup. I think that is one of the best parts about living abroad; trying new foods that you may not find in your hometown.
Lately, I have been seeing these wafer-like rolls sold near my neighborhood. I’ve been meaning to try them,but I always forget about them by the time I pass by the vendor. Plus, you can’t buy them one at a time, you have to buy a bag of at least ten. They aren’t filled or topped with anything. Many people think that they are sweet enough but I disagree. These egg rolls are slightly sweetened and crispy. A friend gave me some and suggested that I fill them with cream. I found a cream recipe on Eugenie’s Kitchen’s website. I wasn’t too familiar with her work but her cookies and cakes looked cute and colorful.
For the creams, I wanted to make one that was different than what I normally make and two simple ones. I decided to make a matcha, chocolate and cinnamon vanilla cream. The matcha cream may be difficult to make if you are living in the U.S, but you can definitely make the cinnamon vanilla and chocolate creams.
Caramel sauce is bittersweet. It can be simple to make, but it can also be difficult if you do not have the right ingredients. I found this out while making the Mini Icebox Pies. My friend brought home some extra whipping cream, and I placed it in the fridge for about an hour so that it could cool. Well, while making the whip cream, I noticed that it began to curdle. I freaked out a little bit and got a little frustrated. I strained out the curdles, and whipped it twice more. It began to separate again so I knew something was wrong. After doing some research, I discovered that the cream had began to separate into curdles and I was making butter. At first I thought ” WOW! I am making butter!”. Then I thought “Crap! I am making butter not whip cream.” The grocery store was closed, so I had to make lemons into lemonade, or curdled cream into butter. After a few minutes, of pacing around the kitchen, I decided that I should make a milk based caramel sauce.
The sauce turned out better than I expected, and it was very delicious. The only suggestion I would give is to make sure you use good butter. The only butter that is available in my town is yellow, unsalted butter from New Zealand. This kind of butter is very different from the white butter I used back in the United States. I used a mixture of that and the butter I accidently created. It was still sweet and very good, but there was a little bit of a difference in taste from a normal caramel sauce.
***I consulted Sally’s Baking Addiction’s Caramel Sauce recipe when I was making my version of caramel sauce. It was pretty easy to follow and I highly suggest using it if you want to try to make your own caramel sauce.***
On medium-low heat, warm the sugar in a saucepan. The sugar will form clumps, but continue to warm the sugar until it is a brown in color. To prevent the sugar from being burned, make sure to consistently stir the sugar while it is warming in the pan. This part of the process can take up to seven minutes.
Next, add in the butter and allow it to melt.
Then add the milk . Stir the milk into the sugar and butter mixture. Allow it to boil for one minute.
After the caramel has boiled for one minute, take the pan off of the stove top and stir in the salt.
Before serving, allow the caramel to cool for about five minutes.