Dark Chocolate Dessert Truffle
1 lb Dark Chocolate Couverture (64%)
10 oz Heavy Whip Cream (38% butterfat)
1 oz Inverted Sugar
Boil heavy whipped cream and inverted sugar
Pour over dark chocolate
Allow to sit for 30 seconds
Emulsify with stick blender or by hand
Allow to sit overnight
Scoop with small cookie scoop
Release on parchment paper
Dip in chocolate that is not tempered
Allow to dry
Dip a 2nd time in tempered chocolate
Allow chocolate to set
Decorate with dark chocolate lines of tempered chocolate
Recipe will react differently depending on what type of dark chocolate couverture is used. This recipe is formulated using 64% cocoa mass couverture. Adding inverted sugar will create a smoother truffle with a better mouthfeel. Several types of inverted sugar can be used to create different results. Different types of inverted sugar are corn syrup, honey, maple syrup, liquidose, sucralose, etc. Inverted sugar may be deleted altogether if desired.
Cornflake Brittle Bites
½ cup King Arthur’s Gluten-free Baking Mix
½ cup almond meal
¼ cup coconut flour
¼ cup ground flax
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup butter, softened
½ cup brown sugar, lightly packed
¼ cup super fine sugar
2 large eggs
1 tablespoon vanilla paste
3 cups cornflakes, crushed finely
½ cup crushed brittle of your choice
½ cup sweetened flaked coconutMISE EN PLACE
Measure out dry ingredients.
Measure out wet ingredients.
Measure out coconut.
Crush corn flakes and brittle into semi-fine mix.
Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
Mix the dry ingredients in a medium-size bowl and set aside. Add final additions to a Ziploc gallon bag and shake.
By hand, beat the butter and sugars until light and creamy. Add in the egg and vanilla paste and continue mixing until well combined and smooth.
Using a bit of elbow grease, add in the dry ingredient mixture. Once incorporated, add in the final additions from the Ziploc bag and stir until decently blended.
Using a tablespoon cookie scoop, shape balls and arrange on lined cookie sheets approximately two inches apart. Cook for twelve minutes or until golden brown on the bottom. Set aside for a couple of minutes and then transfer to cooling rack. Once cooled, store in an air-tight container for freshness.
This recipe is extremely versatile in that you can exchange out the cereal and brittle to your taste as long as you keep the measurements the same!
Inspired by a recipe in The Daily Cookie, by Anna Ginsberg/Andrews McMeel Publishing, LLC.