APRIL 1998 RECIPES



Mudworms and Dirt

Paradise Truffles

Ricotta Cream Puffs

Chocolate Brownie Muffins



SweetSpot

 


Paradise Truffles

[white chocolate truffles flavored with lime]
Tips: Use ingredients of the highest quality; especially important is the quality of the chocolate. Use only REAL white chocolate (look for cocoa butter as a primary ingredient). These are rich, so they should be small. Place finished truffles in brown paper or foil candy cups. Store airtight in refrigerator (they'll keep for a week or so) or freeze. Let stand at cool room temperature 20 minutes before serving.
  • 13 ozs. best-quality real white chocolate, very finely chopped
  • 1/4 c. cream of coconut (sometimes used in alcoholic drinks, this is available in most markets. Stir well before using.)
  • 1/4 c. heavy cream
  • 1/4 c. (1/2 stick or 4 Tbsp.) unsalted butter, cut into pats
  • Grated zest of 2 limes
  • 2 tsp. fresh-squeezed lime juice, strained (no pits or pulp)

Place finely chopped chocolate in medium heatproof bowl; set aside. In small, heavy-bottomed, nonreactive saucepan, combine cream of coconut, heavy cream, butter, and lime rind. Heat over low heat, stirring often, just until mixture simmers. Remove from heat; cover and let stand 15 minutes. Reheat cream mixture over low heat, stirring often, just to a simmer. Remove from heat; strain through fine strainer into chocolate, pressing on rind in strainer to extract all liquid. Gently stir or whisk chocolate mixture until completely melted and smooth. White chocolate can be stubborn to melt. If necessary, place over warm water on low heat, and gently whisk almost constantly until melted. If mixture remains stubborn, process in food processor fitted with steel blade, pulsing processor on and off, just until smooth. Whisk in lime juice, 1 tsp. at a time. Chill at least 6 hours, preferably overnight, covering truffle mixture when cold. Scoop up small balls of the mixture with a teaspoon or small scoop and roll in the coating(s) of your choice (see below). If desired, split the batch, coating half of the truffles with coconut and half with nuts (this looks showy when the truffles are arranged on a serving plate). About 40-45 truffles, 1" in diameter

Truffle Coatings: Toasted coconut: Preheat oven to 350 F. In food processor fitted with steel blade, process 1-1/3 c. sweetened, flaked coconut just until most flakes are chopped into short shreds. Toast in shallow, foil-lined metal pan 8-12 minutes, just until coconut is a light golden brown. Stir often; WATCH CAREFULLY. Coconut burns easily. Cool completely before using.

Toasted nuts: Preheat oven to 350'F. Finely chop enough walnuts, pecans, or almonds to measure 1-1/3 cups. Toast as directed above, stirring occasionally, just until a light golden brown. Cool completely before using.


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