Shells nougat topped with truffles

Ingredients for 12 shells:

           - 150 g sugar
           - 50 g of dried glucose Demarle
           - 50 g water
           - 80 g chopped almonds


1. Mélanger le sucre et le glucose. 

2. Verser dans une casserole et ajouter l’eau. 

3. Porter à ébullition. 

4. Ajouter les amandes hachées. 

5. Redonner un bouillon et verser une cuiller à soupe du mélange dans les empreintes en veillant à bien répartir les amandes dans les empreintes coquilles Saint-Jacques Demarle.

6. Cuire à 160°C pendant une quinzaine de minutes.  

7. Dès la sortie du four, appuyer sur le croustillant pour que la nougatine épouse la forme de l’empreinte. 

8. Démouler après refroidissement.

9. Garnir avec des truffes

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"My Love" chocolate

                                                           

Recipes :

           - 100g caster sugar
           - 1 yogurt
           - 40g grated coconut
           - 180g flour
           - 1 teaspoon baking powder
           - 40g butter
           - 80g cooking chocolate



1. Melt the butter and chocolate.

2. For the decoration: pulp white sugar and sugar hearts.

3. Beat eggs with sugar until mixture doubles in volume.

4. Add the yogurt and coconut.

5. Stir in the flour and yeast mixture and butter / chocolate.

6. Pour into a mold in the shape of a heart (buttered and floured) and cook them in a preheated oven at 180 ° C for about 25 minutes.

7. At the exit of the oven to cool before unmolding.

8. Roll out the dough thinly and dress white sugar cake and decorate with hearts finally sugar set with a little melted white chocolate.

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chocolate Success

     Ingrédients pour le succès :
          - 250 g de poudre d’amandes
          - 250 g de sucre (200 + 50)
          - 20 g de farine
          - 4 blancs d’oeuf à température ambiante


     Ingrédients pour la ganache:
          - 350 g de chocolat noir de couverture
          - 2 fois 250 g de crème liquide entière




Success:

1. Preheat oven to 210 ° C

2. In a bowl, combine ground almonds, 200 g of sugar and flour

3. Beat the egg whites until stiff, shaking with 50 g sugar
     (ie, put the sugar at the end and start at low speed gradually increasing)

4. Stir gently with a spatula the egg whites to the dry mixture

5. Pour over the Flexipat (no need to butter, you probably know)

6. bake

7. and unmold

8. Divide the biscuit in half and place one half in

9. Today, only half of cookie is used, the other half carefully filmed, is reserved for the freezer


Ganache:

1. Prepare ganache with chocolate and 25 cl of liquid cream

2. cool

3. Whisk remaining 25 cl very cold whipping cream and fold into the ganache


Assemble the dessert:

1. Pour a layer of ganache on the fluffy biscuit

2. Crumble the meringues (either homemade or store-bought, which was the case for me, for lack of time)

3. Continue by chocolate mousse

4. Smooth with offset spatula, by providing a few millimeters to receive frosting

5. Freeze at least 2 hours


Chocolate Icing:

1. Ganache in which we can add a little butter

2. Use warm glaze and pour in

3. Frosting naturally spread on the surface


4. Let set and decorate with chocolate curls, mesh chocolate meringue crumbs ...

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Mango and Chocolate

ingredients:

           - Chocolate Cover with spices
           - A mango
           - Candied Ginger





1. Mix lTempérer chocolate, that is to say, let him undergo a temperature curve or add cocoa butter cryogenically frozen at some point of the heater to bring it to the proper temperature.

2. This tempering allows the chocolate to keep its shine, its crisp and easy work ...

3. It also avoids a grainy texture and a whitish ...

4. Each "green" even within the same house (Valrhona, Callebaut Barry etc. ..) has its own temperature curve.

5. It is obvious that we can also live without temper chocolate and feast, but the result may be different ...

6. When the chocolate is in the right working temperature (31 ° C in this case), spread a thin layer on a sheet of rhodoïd.

7. Sprinkle with very finely diced candied ginger.

8. Mark the chocolate so as to squares.

9. We could also use the method of the template, more precise. I did not but I should have.

10. Leave crystallize.

11. Take the mango flesh small balls with a melon spoon.

12. Assemble: chocolate square.

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Mini Black Forest

ingredients:


           - 1 small jar of cherries
           - Kirsch
           - 1 tablespoon sugar
           - 3 eggs
           - 120g sugar
           - 30g unsweetened cocoa
           - 90g flour
           - 200g full cream
           - 100g sugar






1. The day before, soak the cherries in kirsch and sugar

2. Up fresh whipped cream adding sugar

3. Refrigerate. 5 minutes beat the eggs and sugar then add the flour and cocoa

4. Pour into the footprints

5. Bake 15 minutes at 180 ° C (gas mark 6)

6. Cool 5 minutes, then unmold

7. Drizzle with syrup cherries

8. Garnish with whipped cream using a piping bag

9. Garnish with cherries and chocolate chips

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Hazelnut Or Almond Truffles

2/3 cup finely ground toasted almonds or hazelnuts 7 T melted butter 3 oz. bittersweet chocolate 3 oz. milk chocolate 1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut) 4 egg yolks 2/3 cup confectioner's sugar 1/2 tsp. vanilla extract 1 1/2 tsp. almond extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside.

Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extracts and liquor and continue to beat until thick (see p[). With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month. 

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White Chocolate Truffles

 

1/4 C butter 1/2 C confectioner's sugar 1 teaspoon almond extract 1 egg yolk 8 oz. white chocolate, broken into small pieces 1 C chopped blanched almonds, lightly toasted

Makes about 2 dozen truffles

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour.

Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator.

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Peanut Butter and Chocolate Truffles

1 C peanut butter chips 3/4 C butter 1/2 cup cocoa 1 can (14 oz) sweetened condensed milk 1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

Makes about 3 dozen truffles

In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator

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Mocha Truffles

2 packages (12 oz each) Semisweet chocolate chips

8 oz. cream cheese, softened 3 T instant coffee granules 2 tsp. water 1 lb. good dark chocolate cocoa confectionery coating white confectionery coating, optional

Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles

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Chocolate Covered Truffles

1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds real milk chocolate for dipping 1 cup finely chopped chocolate, milk or semisweet for decoration

Makes about 3 dozen truffles

Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

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Chocolate Truffles

½ Cup unsalted butter

2 1/3 C confectioner’s sugar

½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm. 

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