by Oui, Chef
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A&M's Testing Notes:
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Expand8 ounces top quality 70% bittersweet chocolate, finely chopped Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
2 teaspoons light corn syrup Ask a question about this ingredient
7 teaspoons pumpkin spice blend* (or more to your taste) Ask a question about this ingredient
1 tablespoon salted butter, softened Ask a question about this ingredient
1 cup dutch process cocoa powder (I use Valrhona) Ask a question about this ingredient
6 ounces toasted pecans, finely chopped in a mini-prep Ask a question about this ingredient
* In a small bowl make the pumpkin spice blend by sifting together 1 tablespoon cinnamon, 1 tablespoon ginger, 1/2 tablespoon nutmeg, and 1/2 teaspoon allspice. Set aside.
Ask a question about this stepPut chocolate into a large heatproof bowl. Bring the cream, the corn syrup and the 7 teaspoons of the pumpkin spice mix to a light boil in a small saucepan over medium-high heat; pour over the chocolate in bowl. Let stand 5 minutes, then gently stir until smooth. Add the softened butter and stir gently until it is fully incorporated. Let stand uncovered to cool, stirring occasionally to keep a skin from forming.
Ask a question about this stepWhen the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1 inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound, like a hershey’s kiss. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden at room temperature for a couple of hours (or in the refrigerator for 15 minutes), until they are hard enough to roll with your hands.
Ask a question about this stepPlace the cocoa powder, and the chopped pecans in separate bowls.
Ask a question about this stepRoll each cooled ball of ganache between the palms of your hands to form into a sphere and to soften the outside of the ball. Immediately drop them into the “topping” bowl of your choice, and roll them around with a fork or spoon to evenly coat the ganache with either the cocoa or nuts. Move to a parchment covered sheet tray, then to the fridge for about 15 minutes to set. Recover any extra cocoa and minced nuts for future use.
Ask a question about this stepThese look SO good. Dark chocolate is an antioxidant - does that mean it would be okay to eat the whole bowl of truffles?
You're so right, if these don't attract the Great Pumpkin, nothing will!! These look amazing.
Thanks, gingerroot. The kids get so much candy "booty" on Halloween that I wanted to make a treat more geared to pleasing the adults stuck at home waiting for the little ankle biters to come and ring the bell. Oh, and of course for poor old Linus.
These definitely are a true Halloween treat for grown ups. I'm inspired to have an adult party just to serve these!
Lovely photo!
Yes and thanks! I'm having a hard time deciding which I like better, the ones with nuts or cocoa powder....off to try a few more, I'll let you know if I ever decide.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
these are amazing !! will be attempting to make them in time for halloween. Plus i hope u don't mind but i will be adding them to my blog compilation of my favorite halloween recipes to try!!