Christmas Baking:
What could be more fun than spending Saturday baking with your eight year old granddaughter? Through the years Jo and I have done baking together. This year she really did make the shortbread like a pro. This recipe was handed down from my Grannie, who was from Scotland and her shortbread was made by her till she was well into her eighties.
Jo made sure she washed her hand thoroughly and then mix and folded till no grains of sugar existed. Rolling out the dough like an expert then added her talent drawing on each shape that she chose to do. She took special care for the ones for her Mom and Dad and brother Jesse. I am sure she will end up loving to bake and hopefully will remember these special times with her Gram.
Saturday, November 28, 2009
Monday, November 09, 2009
Christmas Grand Marnier Truffles
Ingredients
7 oz (200 g) dark semisweet chocolate (45-60% cocoa)
4 oz (120 g) butter
2 egg yolks
2 oz (60 ml) Grand Marnier
4 oz (110 g) dark semisweet chocolate (45-60% cocoa)
Method
Break the chocolate into small pieces and melt with butter over hot water in a double boiler.
Add egg yolks and orange liqueur and whisk gently until the mixture is smooth. Let cool in the refrigerator overnight covered by plastic wrap.
Scoop small tablespoons of chocolate mixture and roll the truffle balls in your hands; be careful to avoid melting the balls. The size (diameter) should be about 1 inch (2.5 cm). Alternatively, shape the truffles by using a melon baller.
Cool them in the refrigerator before coating with melted dark chocolate.
Melt the dark chocolate over hot water and cool the melted chocolate to 95 degrees F (35 degrees C) or less but do not let the mixture harden.
Coat the cold truffle balls by rolling them rapidly in the melted chocolate using a fork and a teaspoon.
Place the truffles on a cookie sheet and put in the fridge until the chocolate coating is hard.
You may decorate the truffles with melted white or dark chocolate.
The truffles should be stored in an airtight container in the refrigerator. Take them out of the fridge approximately two hours before serving.
7 oz (200 g) dark semisweet chocolate (45-60% cocoa)
4 oz (120 g) butter
2 egg yolks
2 oz (60 ml) Grand Marnier
4 oz (110 g) dark semisweet chocolate (45-60% cocoa)
Method
Break the chocolate into small pieces and melt with butter over hot water in a double boiler.
Add egg yolks and orange liqueur and whisk gently until the mixture is smooth. Let cool in the refrigerator overnight covered by plastic wrap.
Scoop small tablespoons of chocolate mixture and roll the truffle balls in your hands; be careful to avoid melting the balls. The size (diameter) should be about 1 inch (2.5 cm). Alternatively, shape the truffles by using a melon baller.
Cool them in the refrigerator before coating with melted dark chocolate.
Melt the dark chocolate over hot water and cool the melted chocolate to 95 degrees F (35 degrees C) or less but do not let the mixture harden.
Coat the cold truffle balls by rolling them rapidly in the melted chocolate using a fork and a teaspoon.
Place the truffles on a cookie sheet and put in the fridge until the chocolate coating is hard.
You may decorate the truffles with melted white or dark chocolate.
The truffles should be stored in an airtight container in the refrigerator. Take them out of the fridge approximately two hours before serving.
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