I just shipped off a 20lb. 12oz. box of goodies to our friends Scott & Kimberly for their New Year’s Eve celebration!! It took me three days to pull it off, but I loved the process, AND, I got to try out my new KitchenAid Mixer (it’s red so it looks great in our “new” kitchen)!!
15 festive bags, each weighing just over 1lb., and each includes:
1/3 lb. Buttery Peanut Brittle
2 Salted Caramel Dark Chocolate Truffles (recipe below)
4 Oatmeal Cookies with Cranberries & White Chocolate Chips
4 Buttery Crunchy Perfect Chocolate Chip Cookies w/ walnuts
Plus a box of goodies for my new best friend Scotty G. – thanks buddy!!
Aside from tentative dinner plans at our house with friends, my Scott and I did not make any big New Year’s plans. After this week-long baking and holiday interruption, I look forward to diving back into some painting – still much work to do to the kitchen. On New Year’s Eve, of course we will cook a decadent meal, and of course we will drink champagne and we will absolutely toast to a better year in 2012 (c’mon baby… no whammies).
HAPPY NEW YEAR EVERYONE!!!
Salted Caramel Dark Chocolate Truffles
Bon Appetit, January 2004
Yield: 30 truffles (2 1/2 dozen)
20oz. bittersweet or semi-sweet chocolate, chopped and divided
1/3 cup sugar
2 T water
2/3 cup heavy whipping cream
1/4 tsp. fleur de sel
1/2 cup unsweetened cocoa powder
Additional fleur de sel to garnish (or other larger crystal salt)
Place 8oz. chocolate in a double boiler over simmering water; stir until chocolate is melted and smooth. Remove chocolate from over water.
Combine sugar and water in a small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with a wet pastry brush. Increase heat and boil until syrup is a deep amber color, brushing sides down and swirling pan occasionally (about 4 minutes). Add cream (mixture will bubble and temporarily crystallize, but don’t panic). Stir over low heat until caramel is smooth. Mix caramel and 1/4 tsp. fleur de sel into the melted chocolate. Cover and chill at least 3hrs. until firm.
Place cocoa in a bowl. Roll truffle filling into balls (about the size of a hazelnut or a rounded teaspoon), then roll in cocoa and arrange on a baking sheet covered with wax paper. Cover and chill overnight.
Line a baking sheet with waxed paper. Melt remaining 12oz. chocolate in double boiler over simmering water, stir until chocolate is melted and smooth. Working quickly, submerge 1 truffle at a time in melted chocolate and lift out with a fork (or toothpick) – tap against side of pan to allow excess chocolate to drip off. Transfer truffle to the prepared baking sheet and sprinkle with fleur de sel. Repeat 29 more times. Cover and chill. Can be made 1 week in advance. Be sure to bring to room temperature before serving to fully experience the chocolatey, caramel goodness!