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It's all Kaiface's fault.
As much as I don't like cooking (and I kind of suck at it, too), I adore baking and pastries-making. I guess it's just the way things roll, beginning with me if I make too much.
Anyway,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
fiefsflee asked for a recipe for truffles earlier, and I gave her my favorite one. And after sending that reply, I though of another good one. And another.
And then I though 'screw this, Imma make a post about chocolate'.
And so, lo and behold, a post about chocolatey things:
So. First things first, because they are the most amazing things ever:
KIRSCH TRUFFLES
200 g Chocolate (milk or dark)
100 g Cream
50 g butter (unsalted)
3 Tablespoons KIRSCH
1/2 Teaspoons Cinnamon
1 Teaspoons Cocoa
25 colored paper truffle holder... things.
Break the chocolate into little pieces. Boil up the cream, take it from the stove, and let both the chocolate and the butter melt in it. Add the Kirsch. Then let the whole thing cool down in the fridge for about 8 hours, covered. Mix cinnamon and cocoa. Take out Tablespoon-sized lumps out of the mass and rapidly shape them into little balls with your hands. Roll the little balls in the cocoa-cinnamon mix and place in the little colored paper truffle holder... things.
* *
*
TRUFFLES WITH BAILEY'S
Do you like Bailey's? I do.
140 ml Bailey's Irish Cream
40 g Butter
300 g Dark chocolate
30 g Cocoa
Break chocolate into little pieces. Mix half of the Bailey's and all of the butter and boil it up. Take off the stove and let the chocolate melt in it. Add rest of the Bailey's and cool down in the fridge, until the mass reaches Roomtemperature (around an hour, I guess).
Now, the original recipe wants you to make it fluffy with the mixer, then squirt it on waxed paper with a piping bag, but... I'm way too lazy, so I just do the same as I do with the kirsch-truffles (meaning that I let the mass cool down for more than an hour, too).
* *
*
WHY IS THE RHUM ALWAYS GONE TRUFFLES
Those contain eggs, though. And I totally just made up the name, sorry.
3 Eggs, the yolks
70 g confectioners' sugar/icing sugar? IDK lol
125 g Butter
175 g Dark chocolate
3 Tablespoons Cocoa
2 Tablespoons Rhum
Mix yolk, sugar and butter until creamy and fluffy. Melt the chocolate in a waterbath and add it to the mass. Then add the Rhum. Refrigerate. From here on, you should know the drill =D
* *
*
ITALIAN TRUFFLES
I personally don't make those because I don't like Amaretto, but eh, to each their own.
175g Dark chocolate, milk chocolate if you want them sweeter.
2 Tablespoons Amaretto (can be replaced by orange-liqueur)
40 g Butter
50g Icing sugar
50g powdered almonds
50g cocoa
Melt chocolate in a waterbath together with the liqueur, mix well. Add butter and let it melt. Add the sugar and the almonds. Refrigerate. Yadda yadda doo~
* *
*
Alternatively, you can just make a Truffle Cake, which is cake, made out of truffles.
I kid you not.
TRUFFLE CAKE
Da cake:
75g Butter
75g Icing sugar
2 Eggs
75g Flour
1/2 teaspoon Backingpowder/soda
25g cocoa
50g powdered almonds
Da topping:
350g Dark chocolate
100g Butter
300 ml crème fraîche
75g graham cracker crumbs
3 tablespoons rhum.
Da cake:
1. Prepare a round backing pan the way you prepare your round backing pans.
2. Mix butter and sugar until it gets light and fluffy, then add the eggs one after the other, mixing well.
3. Add flour, baking soda, cocoa and almonds, one after the other.
4. Put into your round backing pan and baaake at 180°C (CELSIUS MAKES MORE SENSE THAN FAHRENHEIT, ANYWAY but I'm sure there are a lot of handy dandy converters on the interclicks) for 20 to 25 minutes (YOU GUYS USE MINUTES TOO, RIGHT? =D ). Take the cake out of the pan and let it cool down.
Da topping:
1. Melt chocolate, add the butter and the crème, mix well. Refridgerate for 30 min, then mix again, then refrigerate for 30 min once more. Mix AGAIN, then add the crumbs and the rhum.
2. Cover the cake with that mix and refridgerate for about 3 hours.
The recipe then tells you to make super fancy decorations with fruits dipped into chocolate. But that's up to you, really.
* *
*
So yeah...
HEY KAIFACE, IS THAT ENOUGH FOR YOU if not just tell me and I'll try to think of something else.
Or, you know, you could just ignore this altogether. =D
Nota bene: Some people prefer using couverture instead of simple chocolate, when they make truffles. I myself just can't be bothered. =D
Anyway,
fiefsflee asked for a recipe for truffles earlier, and I gave her my favorite one. And after sending that reply, I though of another good one. And another. And then I though 'screw this, Imma make a post about chocolate'.
And so, lo and behold, a post about chocolatey things:
So. First things first, because they are the most amazing things ever:
KIRSCH TRUFFLES
200 g Chocolate (milk or dark)
100 g Cream
50 g butter (unsalted)
3 Tablespoons KIRSCH
1/2 Teaspoons Cinnamon
1 Teaspoons Cocoa
25 colored paper truffle holder... things.
Break the chocolate into little pieces. Boil up the cream, take it from the stove, and let both the chocolate and the butter melt in it. Add the Kirsch. Then let the whole thing cool down in the fridge for about 8 hours, covered. Mix cinnamon and cocoa. Take out Tablespoon-sized lumps out of the mass and rapidly shape them into little balls with your hands. Roll the little balls in the cocoa-cinnamon mix and place in the little colored paper truffle holder... things.
* *
*
TRUFFLES WITH BAILEY'S
Do you like Bailey's? I do.
140 ml Bailey's Irish Cream
40 g Butter
300 g Dark chocolate
30 g Cocoa
Break chocolate into little pieces. Mix half of the Bailey's and all of the butter and boil it up. Take off the stove and let the chocolate melt in it. Add rest of the Bailey's and cool down in the fridge, until the mass reaches Roomtemperature (around an hour, I guess).
Now, the original recipe wants you to make it fluffy with the mixer, then squirt it on waxed paper with a piping bag, but... I'm way too lazy, so I just do the same as I do with the kirsch-truffles (meaning that I let the mass cool down for more than an hour, too).
* *
*
WHY IS THE RHUM ALWAYS GONE TRUFFLES
Those contain eggs, though. And I totally just made up the name, sorry.
3 Eggs, the yolks
70 g confectioners' sugar/icing sugar? IDK lol
125 g Butter
175 g Dark chocolate
3 Tablespoons Cocoa
2 Tablespoons Rhum
Mix yolk, sugar and butter until creamy and fluffy. Melt the chocolate in a waterbath and add it to the mass. Then add the Rhum. Refrigerate. From here on, you should know the drill =D
* *
*
ITALIAN TRUFFLES
I personally don't make those because I don't like Amaretto, but eh, to each their own.
175g Dark chocolate, milk chocolate if you want them sweeter.
2 Tablespoons Amaretto (can be replaced by orange-liqueur)
40 g Butter
50g Icing sugar
50g powdered almonds
50g cocoa
Melt chocolate in a waterbath together with the liqueur, mix well. Add butter and let it melt. Add the sugar and the almonds. Refrigerate. Yadda yadda doo~
* *
*
Alternatively, you can just make a Truffle Cake, which is cake, made out of truffles.
I kid you not.
TRUFFLE CAKE
Da cake:
75g Butter
75g Icing sugar
2 Eggs
75g Flour
1/2 teaspoon Backingpowder/soda
25g cocoa
50g powdered almonds
Da topping:
350g Dark chocolate
100g Butter
300 ml crème fraîche
75g graham cracker crumbs
3 tablespoons rhum.
Da cake:
1. Prepare a round backing pan the way you prepare your round backing pans.
2. Mix butter and sugar until it gets light and fluffy, then add the eggs one after the other, mixing well.
3. Add flour, baking soda, cocoa and almonds, one after the other.
4. Put into your round backing pan and baaake at 180°C (CELSIUS MAKES MORE SENSE THAN FAHRENHEIT, ANYWAY but I'm sure there are a lot of handy dandy converters on the interclicks) for 20 to 25 minutes (YOU GUYS USE MINUTES TOO, RIGHT? =D ). Take the cake out of the pan and let it cool down.
Da topping:
1. Melt chocolate, add the butter and the crème, mix well. Refridgerate for 30 min, then mix again, then refrigerate for 30 min once more. Mix AGAIN, then add the crumbs and the rhum.
2. Cover the cake with that mix and refridgerate for about 3 hours.
The recipe then tells you to make super fancy decorations with fruits dipped into chocolate. But that's up to you, really.
* *
*
So yeah...
HEY KAIFACE, IS THAT ENOUGH FOR YOU if not just tell me and I'll try to think of something else.
Or, you know, you could just ignore this altogether. =D
Nota bene: Some people prefer using couverture instead of simple chocolate, when they make truffles. I myself just can't be bothered. =D
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i should send you cookie recipes as a thank you.... hell once i have the exact recipe for mookies YOU CAN HAVE THAT TOOOO!
unless of course you dun like cookies
truffles are my favorite as you have to use your hands, and i don't consider it baking unless you are licking caked off things off your fingers at the end.
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And dood, I would loooove for cookie recipes! Who doesn't like cookies??. Or, you know, the MOOKIES! because they sound so so so awesome. =D
ahaha, yesh, this is mostly why I backe, too. I love 'cleaning' the bowls. 8D
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unfortunately the recipe was a fluke as i made a boo boo when i was running out of ingredients....
as soon as that is all cleared up though...
ooh i should give you the cookie recipe from my grammies... well its technically from a recipe book put out by my Grandma's school... but the contributors are all Ukrainian or Hungarian and most of the recipes are bitchin. now i need to find it....
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*does wonder twin power ring thingy....*
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In other words: Sure thing! o/
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Gotta get my mom to let me make them while she bakes the cookies!
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~<3
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Anyway. Yay, another victim! 8D
MAKE THE KIRSCH ONES! THE KIRSCH ONES ARE DELICIOUSNESS INCARNATE~!!! *tempts*
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I only like chocolate when it is mixed with delicious things. I have had few truffles in my life, but I strive to rectify that situation! Mwahaha!