Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
Bon Appetit Desserts (176 page)
Line 4 large baking sheets with foil; sift sugar over 2 sheets and cocoa over 2 sheets. Using ¾-ounce ice-cream scoop (1½ tablespoons), scoop truffle mixture, mounding slightly, and release onto sugar-dusted sheet. Repeat to form total of 28 large truffles on sugar-dusted sheets and 28 on cocoa-dusted sheets. Using ¼-ounce ice-cream scoop (1½ teaspoons), scoop truffle mixture and release onto sugar-dusted sheet. Repeat to form total of 10 small truffles on sugar-dusted sheets and 10 on cocoa-dusted sheets. Freeze truffles 10 minutes.
Roll each truffle on sugar-dusted sheets in sugar; roll between palms of hands into smooth round and place on clean baking sheet. Roll each truffle on cocoa-dusted sheets in cocoa; roll between palms of hands into smooth round and place on same baking sheet as sugar-dusted truffles. Freeze 1 hour.
DIPPING
: Line 2 baking sheets with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115°F. Remove from over water. Submerge 1 large sugar-dusted truffle in white chocolate, tilting pan if necessary. Using long fork, lift truffle from chocolate. Tap fork gently against side of pan (if necessary) to remove excess chocolate. Using knife as aid, slide truffle off fork and onto clean prepared baking sheet. Wipe fork clean. Repeat process with all remaining sugar-dusted truffles. Freeze truffles 15 minutes.
Reheat remaining white chocolate to 115°F over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.
Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115°F. Dip spoon into bittersweet chocolate and wave quickly over white chocolate-coated truffles, creating zigzag lines. Chill truffles.
Pretty Enough to Eat
Whether it’s white roses tucked between these chocolate truffles or ruby red petals strewn across a single layer cake, using flowers as decoration is a simple way to make desserts look beautiful and elegant (and hide occasional flaws). Since not all fresh flowers are safe to eat, be sure what you buy is edible and chemical-free (and grown without pesticides). Which blooms are edible? Roses, gardenias, carnations, nasturtiums, pansies, violets, marigolds, Johnny-jump-ups, snapdragons, and blossoms from citrus and herbs like rosemary. You may have some of these flowers in your own garden, but supermarkets, farmers’ markets, and florists are other good sources. When using fresh flowers, apply them just before serving, or use small flower holders to keep them fresh.
Line 2 more baking sheets with foil. Using same dipping process, dip cocoa-dusted truffles into bittersweet chocolate, dipping each truffle only once. Immediately top each with candied violet petal, if desired. Chill truffles 1 hour.
DO AHEAD
:
Can be made 3 weeks ahead. Cover truffles and remaining melted bittersweet chocolate separately and chill.
ASSEMBLY
: Remelt remaining bittersweet chocolate. Brush melted bittersweet chocolate in 2-inch-wide strip down length of Styrofoam cone. Wrap waxed paper around cone, covering completely and pressing against chocolate to adhere [1]. Place cone on platter. Holding toothpick at sharp angle, press ⅔ of toothpick into cone near base. Press 1 large truffle onto toothpick [2]. Repeat with more toothpicks and remaining large truffles, alternating dark and white truffles and attaching in spiral design toward top of cone. Begin attaching small truffles 4 inches from top of cone and continue to cover completely.
DO AHEAD
:
Can be made 1 day ahead. Cover and chill.
Press rose leaves between truffles on cone, covering any spaces [3]. Press toothpicks into roses and attach to leaves between truffles.
DO AHEAD
:
Can be made 3 hours ahead. Chill.
Technique Tip:
Dipping Truffles
Before dipping the truffles in the melted chocolate, brush off any excess powdered sugar or cocoa powder to prevent it from affecting the sheen of the chocolate. Keep the melted chocolate at 115°F—at this temperature, the chocolate is the perfect consistency for dipping. Use high-quality chocolates and make enough room in the freezer to fit all the truffles.
Layered Peppermint Crunch BarkThis bark features white chocolate, bittersweet chocolate, and peppermint candies—perfect for the holidays. To crush the candies, place them in a resealable plastic bag and tap them firmly with a rolling pin.
Makes 36 pieces
17 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces), divided
7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
6 tablespoons heavy whipping cream
¾ teaspoon peppermint extract
Turn large baking sheet bottom side up. Cover tightly with aluminum foil. Mark 12×9-inch rectangle on foil. Stir white chocolate in medium metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110°F (chocolate will feel warm). Remove bowl from over water. Pour ⅔ cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with ¼ cup crushed candies. Chill until set, about 15 minutes.
Stir bittersweet chocolate, cream, and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using offset spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer [1]; spread to cover [2]. Immediately sprinkle with remaining crushed candies [3]. Chill just until firm, about 20 minutes.
Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inchwide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles.
