Subj : 5/2 Nat'l Truffle Day - 4
To   : All
From : Dave Drum
Date : Wed May 01 2024 06:19 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Linus' "Great Pumpkin" Truffles
Categories: Chocolate, Candy, Nuts, Dairy
     Yield: 35 servings

     8 oz Top quality 70% bittersweet
          - chocolate; fine chopped
   1/2 c  Heavy cream
     2 ts Light corn syrup
     7 ts Pumpkin spice blend *
     1 tb Salted butter, softened
     1 c  Dutch process cocoa powder
     6 oz Toasted pecans; fine
          - chopped

 * 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.

 Put 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.

 When 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.

 Place the cocoa powder, and the chopped pecans in
 separate bowls.

 Roll 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.

 SERVES: 30-40 truffles

 RECIPE FROM: https://food52.com

 Uncle Dirty Dave's Archives

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... Come on over for BBQ said Pooh as he eyed Piglet hungrily.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)