Marzipan Truffles


IMG_4622

What is Valentine’s Day? A day where we are given the chance to express our love, and feelings to a person who may know, or not know about us. It is a day where people flock to stores to buy boxes of chocolates, flowers and cards. We are brought to think that we have to buy things to show our love when we should just do things to show our love. Valentine’s Day should be a day to spend with your loved ones. It is having tea with your grandparents, going to the gym with the person that cares about you.  It is cooking dinner from scratch with everyone!!! Not just you in the kitchen. It is going for a jog and then going for brunch. It is so many things…

IMG_4623

It does not have to be fancy as long as it is with your loved ones, as long as it is planned.

Valentine’s day at our house was not fancy … We did not dress up. We did not buy fancy things..

I spent my week-end making things for my love ones. I made Raspberry, Banana, Pistachio Macarons for my in-laws, Pralinés and Marzipan chocolates for my husband. And my husband and I, we shopped together for what we were going to cook together.

My husband most favorite thing to eat, besides POTATOES ( kidding lol), is marzipan. It is very hard to find good ones in the States. And if you do find some,they are very expensive. Do you know that it is actually very easy to make some. So I actually decided to make some heart-shaped chocolate truffles for today. I thought I would share.

IMG_4624

Ingredients for about 30 truffles:

  • about 4 oz. of ghiradhelli dark chocolate chips of coating
  • about 3 oz. of ghiradhelli White chocolate for decoration
  • 1½ cup blanched almond 
  • 1½ cup powdered sugar
  • 1/2 tbsp quality pure almond extract
  • 1/2 tsp rose-water
  • 1 egg white 
  1. Warm up the chocolate into a small bowl for 90 seconds and with a pastry brush, brush the sides of each heart.IMG_3578
  2. place the tray in the fridge so that the chocolate will cure. Meanwhile prepare the marzipan.
  3. Place the almond in the chopper and chop them until you have a powder mixture.IMG_3574
  4. Add to it the powdered sugar in a food processor and pulse until combined and any lumps are broken up.IMG_3575
  5. Add the almond extract and rose-water and mix to combine.
  6. Add the egg white and process until a thick dough is formed. If the dough is still too wet and sticky, add more powdered sugar and ground almonds. It will firm up once it is refrigerated however.IMG_3579
  7. Take the marzipan dough onto the roul’pat and knead a few times.IMG_3580
  8. Form it into a log, wrap it up in plastic wrap and refrigerate.
  9. Take the log out, cut some pieces out.IMG_3582
  10. Place one piece in each opening. Press down so that the marzipan is filling completely the chocolate heart.IMG_3584
  11. Place the tray in the fridge to cool.
  12. Warm the chocolate and close up the chocolate heart.IMG_4615
  13. Place the tray back in the fridge.
  14. gently remove the heart from the tray.IMG_4617
  15. You may need to trim the edges of the heart with a knife for smoother edges.
  16. For added decoration, decorate the chocolate with colored chocolate.
  17. Place the chocolate onto the roul’pat together.
  18. Place about 3 oz. of white chocolate of Ghiradhelli into a small bowl. Place it into the microwave and melt it for 90 seconds. Add some coloring of your choice. I used a dot of burgundy Wilton.
  19. Place the chocolate into a small plastic bag and drizzle over the chocolates.
  20. Let the chocolates cures before touching them. IMG_4618
  21. Package the chocolates at your likings. Et voila!!!

IMG_4623

Marzipan Truffles

  • Servings: 30 people
  • Difficulty: Easy
  • Print

IMG_4623

Ingredients for about 30 truffles:

  • about 4 oz. of ghiradhelli dark chocolate chips of coating
  • about 3 oz. of Ghiradhelli White Chocolate Chips for decorating
  • 1½ cup blanched almond
  • 1½ cup powdered sugar
  • 1/2 tbsp quality pure almond extract
  • 1/2 tsp rose water
  • 1 egg white
  1. Warm up the chocolate into a small bowl for 90 seconds and with a pastry brush, brush the sides of each heart.
  2. Place the tray in the fridge so that the chocolate will cure. Meanwhile prepare the marzipan.
  3. Place the almond in the chopper and chop them until you have a powder mixture.
  4. Add to it the powdered sugar in a food processor and pulse until combined and any lumps are broken up.
  5. Add the almond extract and rose-water and mix to combine.
  6. Add the egg white and process until a thick dough is formed. If the dough is still too wet and sticky, add more powdered sugar and ground almonds. It will firm up once it is refrigerated however.
  7. Take the marzipan dough onto the roul’pat and knead a few times.
  8. Form it into a log, wrap it up in plastic wrap and refrigerate.
  9. take the log out, cut some pieces out, and place one piece in each opening. press down so that the marzipan is filling completely the chocolate heart.
  10. Place the tray in the fridge to cool.
    Warm the chocolate and close up the chocolate heart.
  11. Place the tray back in the fridge.
  12. Gentlty remove the heart from the tray.
  13. You may need to trim the edges of the heart with a knife for smoother edges.
  14. For added decoration, decorate the chocolate with colored chocolate.
  15. Place the chocolate onto the roul’pat together.
  16. Place about 3 oz. of white chocolate of Ghiradhelli into a small bowl. Place it into the microwave and melt it for 90 seconds. Add some coloring of your choice. I used a dot of burgundy Wilton.
  17. Place the chocolate into a small plastic bag and drizzle over the chocolates.
  18. Let the chocolates cures before touching them.
  19. For added decoration, melt more colored chocolate and drizzle over the chocolates.
  20. Package the chocolates at your likings. Et voila

Bon Appetit and Happy Cooking!!!

Homemade Chocolate Truffles


Image

In one post, I tried to offer a light substitution to hot cocoa, and in another I offer a recipe of chocolate truffles. Well, what can i say??? I love chocolate so much that I want to be able to enjoy it without guilt and sometime i have to find ways to cut down those calories that is why I posted the recipe of a light hot cocoa.

Chocolate is really one of my weaknesses. I love it, and need it at then end of my meal to satisfy my sweet tooth;-) I try not to indulge much because my trainer will fuss at me… But when I can indulge, then I want the real thing!!!

As a French person, I am  a bit of a snob and only eat European Chocolates. It is perhaps because the European Chocolates or truffles have a higher content of chocolate and taste like chocolate. Here in the US, my favorite is Godiva. The problem is that they are only sold in certain places and are quite expensive. Of course I could just buy some of the truffles already packages but they don’t exactly taste the best.  Well with Valentine’s Day around the corner and me stuck at home in a snow storm  I thought to make some truffles today. They are fun to make, and really not that expensive.

Real  truffles are not hard to make, they just require a mold, and patience. Truffles can come in many flavors, but most of the time the filling is made either with ganache, buttercream, or craquin.

Today I will offer you a recipe that is very easy and is bound to be liked by many.

Image

Ingredients for a tray of about 30 truffles:

  • 1 / 2 bag of ghiradhelli ( sweet, milk or bittersweet)
  • 100 gr. of chocolate chips
  • 100 gr. of cream
  • flavors of your choice ( 1/2 tsp of raspberry essence,  1/2 tsp of almond extract, and 1/2 tsp of orange extract)
  • Glitter for decoration

image

  1. Place the chocolate  in a microwaveable bowl and microwave the chocolate for 90 seconds or until the chocolate is liquid and free of lumps.
  2. With a brush, brush the inside of each indentation of the truffle mold. PLace the truffles in the fridge for the chocolate to cure.
  3. Rebrush the inside for another coat so that the truffles will not be too thin. Place the tray back into the fridge.
  4. Meanwhile place the cream into the microwave for 90 seconds and pour it over the chocolate chips,. Let it sit for a few seconds. Then with a small whisk, stir the cream to make a smooth ganache.
  5. Divide the ganache in 3 equal portions. Then add a few drops of the flavor that you wish. Today I used almond, orange and raspberry.
  6. Fill the ganache in the truffles. Then place them into the freezer to cure.
  7. Rewarm the chocolate and brush the top of each truffle to close them up. Place them back into the fridge to cure. decorate as you wish.
  8. To decorate them, I brush each truffle with clear vanilla syrup and sprinkle over them .image
  9. Et voila!

image

The truffles are wonderful to eat cold or at room temperature. Your turn to be creative!!!!

Bon Appetit and Happy Cooking!!!

Tuxedo Chocolate Covered Strawberries


photo 2

If you have been following me, you should know that my love is cooking. You will find me in my kitchen pretty much anytime I am home. Though Cooking is truly my passion, it is not my  profession just yet;-). I teach French to elementary children during the day. It is much fun and I really enjoy it! It is quite neat to hear them say :”Bonjour Madame Wagner” when they come into my classroom.

Anyway, our school hosted a luncheon for the board members of our district today to thank them for their service. Of course they were served cafeteria food, but for desserts, my principal had asked that I make some bite-size treats so this is what i decided to serve them:

  •  Vanilla cheesecakes,
  • Lemon pies,
  • Red Velvet Cupcakes and
  • Tuxedo Chocolate Covered Strawberries.

photo 1

I was teaching when the board came in, and ate their lunch.  When I went back to get my trays,  all my treats were gone;-)

photo 4

A good sign, right??? I understand that all went well . Even my assistant principal thanked me for all the “Ahhs” she heard and all the comments they made when eating my treats.

Great!!!

Today I thought I would share my tuxedo Chocolate Covered Strawberries. They are quick, easy to make and… they make for a great treat for the Upcoming Valentine’s Day.

Ingredients for 20 strawberries:

  • 20 beautiful strawberries
  • 1 cup of good quality chocolate
  • 1 square of vanilla chocolate bark.
  1. Rinse the strawberries under running water.
  2. With a paper towel, pat them dry.
  3. Place the chocolate into a bowl and cook it in the microwave for 90 seconds. If the chocolate is not completely fluid, keep cooking in the microwave for 10 seconds until the chocolate is free of lumps and liquid like water.
  4. Hold the strawberries by its green and dip into the chocolate to 3/4 .
  5. Set the strawberry over a silpat that you would have placed onto a perforated sheet.photo 5
  6. Continue until you have used all the strawberries.
  7. Place the strawberries into the fridge until they are set. Meanwhile, place the square of vanilla bark into a bowl and microwave for 60 seconds or until it is completely soft.
  8. Pour the chocolate into a small ziploc bag. With a good pair of scissors, cut the tip of the bag.
  9. Decorate as you wish. I did tuxedo collar and buttons.photo 2
  10. Place the strawberries in the fridge until you are ready to eat them.
  11. Place the strawberries out at least 30 minutes before consummation. Et voila;-)photo 3

Bon Appetit and Happy Cooking!!!

Valentine’s Cookie Cake


photo

It has been fun to see Lisa, my daughter playing in the kitchen and to see her cook. She loved the football cookie cake so much that she has been baking cookie cakes ever since for no reason. Well today this is what she made, for us:-) What a sweet surprise!!!

Ingredients for a large cookie cake in shape of a heart:

  • 1 can of chocolate chip cookie dough ( about 12 oz.)
  • 1 can of pink icing.
  • 1 can of red icing

photo

  1. Turn the oven to 325.
  2. Empty the content of the cookie dough onto the heart shape cookie pan ( I bought this one from the Demarleathome Website, but they are no longer available;-(
  3. With your fingers, press the cookie down all over the pan.
  4. Cook the cookie for 15 minutes ( depending how you like your cookies- I like mine soft so i cooked the cake for 13 minutes).
  5. Let the cake cool completely.
  6. Decorate as you wish.

Bon Appetit and Happy Cooking!!!

Boursin Flacky Heart


photo 5

I had some phyllo dough left overs, and since I did not want to waste it I though I could use on Valentine’s Day to make some amuse-bouches or fingers foods to enjoy while dinner was being cooked.

Ingredients:

  • 1 puff pastry dough sheet or 2 if you want more
  • 1 boursin cheese ( you will only used about 1/3 of it)
  • 1 egg beaten up with 1/4 tsp of water.
  1. Turn the oven to 375.
  2. Place the dough onto a roulpat and roll the dough flat into about 1/8 of inch.photo
  3. With a shaper of your choice, cut the dough in the shape that you want. Today I used a heart cutter that I had bought at Walmart many moons ago.photo 1
  4. Spoon 1/4 tsp of boursin cheese and place it on each shape.photo 2
  5. Place the other dough on top of the boursin cheese.photo 1
  6. With a spoon, press the outside rim of each dough to close them up.
  7. Place them onto a silpat.
  8. Make the egg wash ( 1 egg mixed with 1/2 tsp of water), and brush each pastry with the egg wash.
  9. Cook them for 12 minutes at 375 or until they are golden and flaky.
  10. Sprinkle some paprika.photo 2
  11. Enjoy them while hot;-) Yum!!!

photo 3

Bon Appetit and Happy Cooking!!!