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What’s Cooking? By Jan D’Atri
A Chocolate Lover’s Dream pasta vixen
This month is a chocolate lover’s dream, and if you’d like to surprise your sweetie with a little morsel of homemade goodness, these are four of my very favorite recipes. The cookie pops couldn’t be easier! Just let the cookie itself do the work for you. No baking required. (I can promise events calendar
Oreo Truffles
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1 (approximately 1 lb.) box of Oreo Cookies 1 (8 oz.) package of cream cheese, softened 1 container dipping chocolate (approximately 7 oz. tub) or About 12 oz. chocolate chips
In a food processor, grind cookies (filling and all) to a fine powder (pulverized). You can also place cookies in Ziploc bag and pound with rolling pin or flat pounder until pulverized. Place crushed cookies in mixing bowl. Reserve 2 tablespoons for garnish. Add cream cheese and blend until fully incorporated. Roll into about 1-inch balls and refrigerate for about one hour. Meanwhile, melt chocolate in double boiler. Dip cookie balls in chocolate to coat. Remove and place on cookie sheet lined with parchment paper. Sprinkle top with cookie crumbs. Refrigerate to harden. Keep chilled until ready to serve.
that these will be your favorite go-to treats well beyond Valentine’s Day.) The truffle recipes I’ve included are rich, robust and really simple—three things we’re always looking for in a dessert! Now all you need is a little gift box, wax paper and a ribbon to win the Chocolate Lover’s heart!
Flavor options: ORANGE: 1 teaspoon grated orange zest plus 1 tablespoon Grand Marnier RUM: 1-2 tablespoons Dark Rum COFFEE: 1/4 teaspoon ground espresso plus 1-2 tablespoons Kahlua
Nutter Butter Cookie Pops 1 (1 lb.) package of Nabisco Nutter Butter Cookies 1 (8 oz.) package of cream cheese, softened 1 container chocolate chips or dipping chocolate, white chocolate or chocolate
Follow same directions as Oreo Truffles. Optional, top truffles with crushed peanuts.
Peanut Butter Fudge Truffles
14 oz. fine chocolate 8 oz. whipping cream 1/2 teaspoon vanilla 1 tablespoon unsalted butter, cubed
1 pound powdered sugar 9 oz. creamy peanut butter 1/2 pound melted butter 1/2 cup unsweetened cocoa powder 1/2 teaspoon vanilla extract 1/2 cup melted chocolate chips 1 cup chopped peanuts
Chop chocolate in small pieces. Place in a large stainless steel or glass bowl. Using a stainless steel pot, bring the cream to a full boil. Pour over chocolate. Let set 1 minute. Whisk until mixture is smooth and chocolate is melted. Stir in butter and vanilla until butter is melted into chocolate. Pour into a container, cover well and refrigerate overnight (to develop flavor and firmness.) Mixture can be frozen at this point for up to 4 weeks.
For Fudge: Mix all ingredients except melted chocolate and chopped peanuts together until incorporated and smooth. Spread into 9-inch x 13inch glass dish and refrigerate until firm. Cut into squares. For Peanut-Covered Truffles: Use same fudge recipe but don’t refrigerate so it stays soft and workable. Scoop into small balls, dredge in melted chocolate and roll in chopped peanuts.
Chocolate Truffles
Nearby News • For News Around Our Neighborhood
January 2014