Truffle demonstration by Erick Hansen

Truffle molds: silicone or thick, clear plastic (his were a thick, commercial grade where tapping won't break them)

To achieve the colorful, drizzle effect on the outer shell of truffles, Erick melted white chocolate and added an oil based, orange food coloring (powdered works better than liquid form). Water based coloring like gels and food coloring will harden the chocolate. Chocolate is already oil based. Oil and water do not mix!

For this batch, he made orange flavored truffles, so he used an orange and white drizzle for the shell. He used a pastry bag and drizzled over the molds.



Type of chocolate to use:

He used Guittard wafers (this brand produces chocolate in a nut-free facility), which are preferred over chips. Chips and wafers have distinct tastes. Wafers win here.

Milk chocolate wafers for the outer shell, white chocolate wafers for drizzle and semi-sweet chocolate wafers for the truffle filling.

Dark chocolate is used traditionally.



Tips on melting the chocolate:



Incrementally melt in microwave. 

Or use a double boiler.

Milk fat affects the melting of the chocolate (must be tempered) and sugar content affects taste. He prefers milk chocolate for the shell and semi-sweet for the truffle filling.



Tips on thinning out outer shell chocolate: use paramount crystals, which is a food-grade wax. 1-2 tbsp or eyeball until it is like cake batter thick.



Next, after drizzling over the molds, he used a bench scraper to scrape off excess drizzle between the wells of the mold. He then filled each well of the mold with the melted, tempered milk chocolate. Working quickly, he used a wooden spoon to fill the well with chocolate and turning the spoon to prevent/reduce spilling and overfilling wells. 



After wells were filled, he tapped the entire mold on the counter to get out any air bubbles. This prevents any bubbles/small craters forming on the outside of the shell. 



Then he inverted the molds over the bowl of melted milk chocolate to dump out the excess chocolate and letting the shells set in the fridge. Making the shells is the hardest part of truffle making.



For the truffles, he used a ratio of 1 pound of wafers to 1 cup of heavy cream. He prefers Costco heavy cream, but any cream will do. He used 2 lb chocolate to 2 cup cream for the truffles tonight.

Incrementally melt in microwave (about 45 sec at a time) or melt in double boiler. Another method suggested by Erin Lopez was to heat the cream to hot and then take off stove and dump the chocolate in, let it sit for 10 minutes, and then stir to combine the cream and the melted chocolate. 



Once the chocolate is melted, you may add any flavoring to it. He used LorAnn Professional Kitchen Bakery Emulsion and LorAnn Gourmet products. For the orange flavor, it is LorAnn Gourmet and the product was a small, .125 oz vial. Dump the entire vial into the mixture (for the 2 lb chocolate : 2 C cream). Incorporate well. He then placed truffle chocolate into a pastry bag. You can also make free handed truffles by piping directly to a parchment lined baking sheet. He filled the wells of the mold, only to 3/4 full so that he can cap off the truffle with the shell chocolate. 



After filling with truffle chocolate, he tapped the mold to let chocolate settle in the wells. Clean in-between wells of mold using bench scraper to make capping less messy and easier to release truffles.



Pour the shell chocolate on top of each well in the mold, tap mold, and scrape off excess with bench scraper, making sure wells are filled evenly.



Place in freezer to set faster until sides of chocolate seem to pull from the side. He left them for about 5-10 minutes. 



Release by tapping mold upside down, whatever comes out is set. Place any unreleased truffles back in freezer for a few more minutes.



With the excess truffle chocolate, Erick mixed in rice krispies cereal. He suggests cinnamon toast flavored cereal and even potato chips! You can be creative with extra truffle chocolate.



Free handed truffles can also be rolled in cinnamon or cocoa powder. Lots of ways to dress them up if desired.



Extra tips:

Hand dipped chocolates (his specialty during Christmas time) and how to prevent a puddle at the bottom of your candies.

He uses a Wilton dipping spoon and fork. Another method is to place dipping chocolate on a slab of marble and temper the chocolate using three fingers, going in circles. Then add your center and coat the center with chocolate. Once coated, lift candy and shake twice, then place on parchment, lift off fingers gently and you can do a little design with excess chocolate dripping from fingers. 

Easy OREO Truffles

By Kraftrecipes.com

Prep Time: 20 min.                
Total Time: 1 hr.

Makes 48 Truffles

Ingredients:

36 OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Method:

Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended; shape into 48 (1-inch) balls. Freeze 10 min.
Cover rimmed baking sheet with waxed paper. Dip cream cheese balls in melted chocolate; place on prepared baking sheet. Sprinkle with reserved cookie crumbs.
Refrigerate 1 hour or until firm.

By Anne-Catherine

Ingredients per person:

2 eggs
1.8 ounce of Chocolate
2 tbsp powder sugar

Method:

·         Separate egg whites from yolks. Set the yolks aside to use later.

·         Whip whites until a very stiff texture

·         Slowly melt the chocolate

·         Add the yolks to the chocolate (careful not to cook the yolk)

·         Add powder sugar to the chocolate and yolk mix

·         Incorporate softly and slowly the chocolate preparation to the egg whites

·         Chill in the fridge for at least 8 hours before serving

·         Warning, don't conserve the mousse more than 48 hours

Chocolate Frosting

By Kathryn

Yield: Enough to frost top of 9x13. If you want to frost a two layer cake, then double this recipe.

Ingredients:

1 stick of butter (8 Tbsp)

⅔ cup cocoa powder (I Like Hershey's)

⅓ cup (6 Tbsp) milk

1 tsp vanilla

3+ cups powdered sugar (1 box)

Method:

Option 1: Melt butter and add cocoa powder. Stir until lumps are out. Let it cool on counter until room temperature.

Option 2: Bring butter to room temperature. In a mixing bowl, cream the butter. Add cocoa powder and beat together.

·         Add 1 ½ cup powdered sugar, mix the sugar into the butter/chocolate mixture.

·         Add 3 Tbsp milk and 1 tsp vanilla, mix in until incorporated

·         Add 1 ½ cup powdered sugar, mix in

·         Add in 1 Tbsp milk, Mix

·         Add another 1 Tbsp milk, Mix

·         At this point you should have 1 Tbsp of milk left.

·         Beat on high speed until desired consistency.

·         Add 1 tsp at a time and beat until desired consistency.

If the frosting gets too soft, add 1 Tbsp of powdered sugar at a time and mix.

Forgotten Cookies

Submitted by Kathryn Class
"Some of the YW wanted to have me give their moms the recipe for the cookies I made today, so here it is!"

Ingredients:

2 egg whites

2/3 c. granulated sugar

1 tsp. corn starch

6 oz. chocolate chips (I used double the amount of chips, 6 oz. milk chocolate & 6 oz. semi-sweet chocolate.)

Note: In my opinion, Guittard is the best brand of chocolate around. Just want to say that, so that you to have the best possible cookie.

Instructions:

1. Very Important! Preheat oven to 375 degrees before you start mixing. 

2. Beat egg whites until stuff peaks form

3. Add sugar and cornstarch, then beat again until stiff and glossy

4. Fold in chocolate chips 

5. Drop by spoonful onto parchment lined cookie sheet

6. Super important!!! Turn off the oven before you place the cookies in it.

7. Place the cookies in the oven and forget about them for a few hours. (I do them overnight, but I think they are usually done in 3-4 hours)

Note: The cookies cook while the oven cools. By the time your oven is cool they will be done, but don't open the oven and let the heat out. You can turn in a light and see that they look dry and a have a little bit of a matte finish to them. That's how you know they are done. 

Chocolate Cream Roll

Shared by Jennifer Zhang

Ward Christmas Party 2015

(serves 10)

1/2 cup flour

1/4 cup cocoa powder

1 tsp. baking powder

1/4 tsp. salt

4 eggs, separated

3/4 cup sugar, separated

1 tsp. vanilla

2 Tb. water

Grease a rimmed cookie sheet pan (10 x 15).  Put parchment paper over it and press the it to the pan, especially in the corners.  In a small bowl, combine flour, cocoa powder, baking powder and salt.  Carefully crack eggs and put the egg whites in a large bowl.  Be very careful to not get any yolk in the mixture or it won't rise when you beat them.  Put the egg yolks in another large bowl.  With a hand mixer, beat the egg whites until foamy.  Continue beating and gradually add 1/2 cup sugar.  Beat until it is stiff.  Rinse the beaters and beat the egg yolks until thick (about 3 minutes).  Continue beating and slowly add remaining 1/4 cup sugar.  Add vanilla and beat again.  Stir in water.  Gradually, fold flour mixture into egg yolk mixture.  Fold in egg whites.  Pour into pan and spread the mixture so it covers the whole pan.  Bake at 350 degrees for 14 minutes.  While it is baking, take a thin, flour sack towel and evenly coat it with powdered sugar the same size as your cake.  The cake will not stick to the towel if there is powdered sugar on it.  When the cake is done, turn the pan upside down on to the powdered sugar towel.  Take off the parchment paper and roll up (with the towel) from the short end and put it on a cooling rack.  Let it completely cool until you unroll it and are ready to put the filling on it.

Filling

2 egg whites

1/4 cup sugar

1/4 cup brown sugar

1 1/2 sticks butter, room temperature, cut into 1 Tb. increments

1/2 tsp. vanilla

pinch of salt

Put a cup or 2 of water in a pot.  It should just cover a little of the bottom of the pot.  Bring it to a simmer.  Carefully crack the eggs and put the egg whites (reserve the yolks for another dessert) in a pot that is smaller than the pot on the stove and nestle that pot on top of the other one (like a double broiler).  Add the sugars and whisk for 5 minutes so the sugar dissolves and it becomes warm.  Immediately put the mixture in a stand up mixer (with the whisk attachment )and beat it on low for 1 minute.  Then increase the speed to high and mix for 9 more minutes.  It should fluff up.  Take off the whisk attachment and put on a paddle attachment.  Turn the mixer on medium and add in 1 Tb. of butter at a time.  After adding it in, wait for 10 seconds and add the next one in.  Add the salt and vanilla and mix again.

Frosting

1/4 cup butter

1/4 cup cocoa

1 1/2 cups powdered sugar

1/8 tsp. salt

1 tsp. vanilla

1 1/2 Tb. milk

Put all the ingredients in a medium bowl and beat with a hand mixer.

Unroll the cake.  Spread the filling over all of it.  Roll it up again, put it on a serving platter and frost it.  Refrigerate.

Caroline's Almond Brittle Bars

 – Farm Journal
10x15 pan, 375° for 23-25 minutes

Cream: 1 cup butter, softened
                1 tsp salt
                ¾ tsp almond extract
                1 cup sugar
Add:      2 cups all-purpose flour, sifted
                ½ cup sliced almonds
                1 cup chocolate chips

Line 10x15 pan with parchment paper, or grease well.  Press dough into pan, evenly.  Bake at 375° for 23-25 minutes or until lightly golden brown and cooked through.  Cut and remove from pan while warm.

Rice Krispie Cookies

Rules by Heather Castro
Give your butter the respect it deserves.
Don’t cook them in the microwave.
Take your time – marshmallows need to melt slowly.
If your adding chocolate, buy Milk Chocolate chips by Guittard ( sold at Safeway or Longs)
If you cannot find this recipe, use the Rice Krispie Box recipe NOT the recipe on the marshmallow bag.

Ingredients:
6 tablespoons butter, not margarine
60 regular marshmallows, about a 16oz bag
9 cups of Rice Krispies

Directions:
Melt butter in large saucepan over LOW heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies. Stir until well coated.
Add Chocolate Chips. Stir until just barely melted. Then quickly remove Rice Krispie mix to a buttered 9x13 pan.
Press into pan with buttery hands.

S'more Cookie Dessert

*Submitted by Sara Seipert
a recipe for "what to do with left over S'mores ingredients from Scout campouts"

Ingredients:
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (just use 1 package of graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
1 cup marshmallow creme (large marshmallows also work, enough to cover the size of the pan)
Hershey's Chocolate Syrup ( I added this for "oo la la" on top!)


Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan. (I doubled the recipe and used a 9x13 pan)

2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

5. Drizzle with Chocolate syrup to make it look EXTRA good.

Caramel/Chocolate Fondue

• 8 oz semisweet chocolate, chopped (I used Nestle Ch. Chips and some random melting chocolate mixed together- you can use any kind and it's all good)
• 1 can sweetened condensed milk (14 oz can)
• 1 jar caramel topping (12 oz jar)

Directions:

Melt the chocolate in a heavy medium saucepan over low heat, stir in constantly. Stir in the sweetened condensed milk and caramel topping; heat through. Transfer to a fondue pot and keep warm over a fondue burner. (for best results, use water in the fondue pot, put your ceramic fondue bowl on top of that, and pour the chocolate into the ceramic bowl so the water is what's keeping the chocolate warm.) The great thing about this fondue, though, is that it stays liquid even if you just transfer it to a table bowl because of the caramel in it... so if you don't have a fondue pot, you can still make it!

*submitted by Ela

Fudge Crinkles

Fudge Crinkles

1 box Devils Food cake mix
2 eggs
1/2 cup canola oil
powdered sugar

Preheat oven to 350 degrees. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls.
Roll in powdered sugar and place on greased cookie sheet.
Bake 8-10 minutes. Don't over bake! They should puff up during baking and flatten with cooling.
** dust them with powdered sugar again if needed.

*has been devoured at Crop Nights!

Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

1 cup butter softened
2 eggs
2 tsp vanilla
½ sugar
1 cup packed brown sugar

2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt

1 ½ cups semi sweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips

Preheat oven to 375
Beat butter in large bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Add dry ingredients together. Stir into butter mixture until well blended.
Drop dough onto ungreased cookie sheets, 3 inches apart.
Bake 12-14 minutes or until edges are set and light brown.
Cool 1-2 minutes on cookie sheet: transfer to wire rack. Enjoy!


* Recipe from "Cookies in a Jar" activity