Last year, I received a massive hardbound copy of Bon Appetit Desserts. It is wonderful...it is also dangerous because everything in it looks amazing.
My parents hosted my dad's Christmas party and my way of "helping out" was to make desserts. Actually, I lied. Not desserts, but sweet appetizers since we weren't serving dinner and thus could not serve dessert (which implies dinner)...sure, Dad.
I made a double recipe of truffles, not realizing how much I'd made. They came in handy though, since we gave them to neighbors, took them to parties, and brought them to Christmas Eve.
Chocolate-Honey-Lime Truffles
*Note: I do not really like fruit with chocolate. I love both individually, but see no need to combine them. This recipe is an exception. Also, we have a lime tree in our backyard and can never use up the limes quickly enough, so I'm always on the lookout for new lime recipes.
-1 1/2 t lime zest, divided
-2/3 c sugar
-1 c unsweetened cocoa powder
-15 oz bittersweet or semi sweet choc (I used a combo and did my best to get close to 15 oz because that's just tricky)
-1 c heavy whipping cream
-1/4 fresh lime (I added a bit more to really punch up the flavor)
-1/4 c honey
-6 T butter at room temp
1. Finely chop 1 t lime zest and combine with sugar in a bowl, mushing with fingers until combined and moist. Add cocoa and spread on baking sheet. Let dry at room temp 1 day. *Note: I didn't do this. I made it first and then made the truffles and it was fine. Also it made way more than I needed.
2. Put chocolate in a bowl. Put remaining lime zest and cream in a pan and bring just to a boil on medium heat. Cover and set aside 10 min. Uncover and return to a boil, then pour warm mixture over chocolate, let stand 30ish seconds, and whisk til chocolate is smooth.
3. In a small pan combine honey and lime juice. Stir over low heat til honey melts/everything's warm.
4. Stir honey/lime juice into chocolate mixture. Add butter a few T at a time, stirring until the ganache is smooth. You may not use all of the butter.
5. Cover until firm. *Note: It says "at least 4 hours or overnight" and I found 5 hours to not be enough so start this early.
6. Line some baking sheets w aluminum foil and scoop the ganache into lil balls, returning it to the freezer when it gets too warm. *Note: I used a small spoon and my hands. It was ridiculously messy, but at least I got the size and shape I wanted
7. Chill/freeze for about an hour and then roll in the lime zest mixture and eat all of them.
No comments:
Post a Comment