Strawberry White Chocolate Truffles

I'm in that funny floating state of sleep-deprivation at the moment, after tumbling into bed around four in the morning (I seem to write best in the late, late hours of the night, and have yet to convince my brain otherwise). The much-anticipated senior spring will come, I'm sure, but at the moment, I'm bouncing between a mild frenzy to finish writing my thesis and gnawing worry over that dreaded question, "What am I doing after graduation?"

I can't say I'm in the mood for any sort of Valentine's Day baking at the moment, but I seem to still want chocolate. Chocolate truffles are a nice study break, easy to make in my microwave without needing to leave my room. I don't like the pressure that Valentine's Day seems to put on all parties involved--on the wallet, on couples to make  some sort of romantic gesture, on single people to justify our single-ness--so I'll just say that these are perfect for sharing and gifting, impressive-looking without requiring much effort. (For a more quantified measure of romantic, effortless desserts, I'll refer you to Monica's and my very scientific post from last year).

The only remotely tricky part of this recipe is tempering the chocolate for coating the truffles, but it really only requires one more bowl and two extra minutes of your time than melting chocolate the normal way. You could of course skip this step, but tempering chocolate gives it that classic shiny finish, and allows it to be solid at room temperature. 

My words all seem to have gone into the 15,000 for my thesis and I can't string together anything elegant to say right now, so I'll say it inelegantly: these truffles made me really happy. It was nice to flex my candy-making muscles, and see that special ability of a box of nice chocolates to bring joy. 

Caroline

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Strawberry White Chocolate Truffles

Yields 18-20 truffles

Ingredients
⅓ cup heavy cream
1 tablespoon butter
8 ounces good quality white chocolate, roughly chopped
pinch of salt
¼ cup finely ground freeze-dried strawberries

For Assembly
5 ounces good quality dark chocolate
1 tablespoon finely ground freeze-dried strawberries, for sprinkling

Directions
Place the heavy cream, butter, and white chocolate into a microwaveable bowl. Microwave on medium power for about 90 seconds, or until the chocolate is melted. Make sure to stop every 30 seconds to give it a good stir or else the white chocolate might burn.

Stir in the salt and freeze-dried strawberries. Refrigerate for 3-4 hours, or until the mixture becomes very firm.

Scoop out tablespoonfuls of the truffle mixture, and roll them into balls. Place on a lined cookie sheet and refrigerate for another 5 to 10 minutes.

Prepare and temper the chocolate coating (Stick with me here; it’s not nearly as difficult as it sounds!) Place about 4 ounces of the dark chocolate in a microwaveable glass or ceramic bowl, and microwave on medium power for about 90 seconds (or until the chocolate is melted), stopping every 30 seconds to give it a stir. 

Place the remaining 1 ounce of chocolate in a glass or ceramic bowl (I think the ability of glass and ceramic to absorb heat yields better results than plastic). Pour the melted chocolate into the bowl with the unmelted chocolate, but don’t worry about scraping out every bit of the chocolate. (In other words, leave a little bit of chocolate in the bowl--you’re going to need it again). 

Stir the chocolate until the it has cooled down quite a bit, and most of the remaining 1 ounce of chocolate has melted. When you put a bit of melted chocolate under your bottom lip, it should feel cooler than the surface of your skin. Fish out any bits of unmelted chocolate.

Return all of the melted chocolate to the original bowl, and let the residual heat from the bowl and remaining chocolate to slightly bring up the temperature of the chocolate again. Your chocolate is now tempered and ready for dipping!

With two spoons, dip the truffles in the melted chocolate. Decorate by sprinkling a little freeze-dried strawberry on top of each truffle. You will want to be organized, since the chocolate sets pretty rapidly.

Store in the refrigerator. For a softer truffle, serve at room temperature.

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Brigadeiros

I've been nursing a particular fascination for these little Brazilian chocolate candies for a few weeks now. Brigadeiros are a Brazilian fudge truffle, made from condensed milk cooked with flavors like chocolate, almond, and coconut.

I first saw them a while back on the Youtube channel Dulce Delight (If you haven't watched Raiza's videos before, definitely check them out!), and later found a microwave version on Sorted Food, which completely sold me on them. 

There's something magical about watching a simple combination of condensed milk, chocolate, and butter turn into thick, fudgy candies in just a few motions. It's a nice reminder that very standard baking ingredients like sugar have such potential to transform in shape and flavor and texture.

These are definitely some of the easiest candies I've ever made, and just require throwing a few ingredients into a bowl and sticking it into the microwave. Shaping the brigadeiros is much easier and less messy than traditional truffles, which tend to melt all over your hands.

The texture and taste is a cross between fudge and caramel; they're slightly chewy yet melt in your mouth. Throwing in the fact that you can store them in your fridge a couple days ahead of time, I'd definitely recommend making them part of your holiday cookie platter!

Caroline

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Brigadeiros

Yields: about 15 brigadeiros
Loosely adapted from Betty Crocker
Click here from the printer-friendly recipe.

Ingredients
1 can (14 oz.) sweetened condensed milk
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
⅛ teaspoon salt

For Assembly
Butter, for greasing
½ cup topping, such as finely chopped semi-sweet chocolate, finely chopped nuts, finely shredded coconut, or sprinkles

Directions
Pour the condensed milk in a large microwaveable bowl. Add the chocolate and butter. Microwave on high for about 45 seconds. Take the bowl out and give the mixture a good stir.

Microwave for another 5 minutes, taking the bowl out every 2 minutes or so to thoroughly mix it. The brigadeiro mixture is done when it has become thick and fudgey, and you can pull it away from the side of the bowl when you stir it. (Your cooking time may vary by a minute or two depending on the power of your microwave). Stir in the salt. 

Spoon the mixture onto a large plate and chill for at least 3 hours, or overnight.
Shape the brigadeiros. With a spoon, scoop out about 2 teaspoons of the brigadeiro mixture. Rub a little butter into your palms, to prevent the chocolate from sticking. Roll the brigadeiro into a ball, and roll the ball in your topping of choice.

Brigadeiros keep at room temperature for about 2 days, and in the refrigerator for up to a week.

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The Ischler

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If there is one cookie that could be the emperor of all cookies, it would be the Ischler.

The Ischler is an elegant little Austrian cookie and there are a few variations on it, but in this version it is essentially a pairing of dark chocolate and apricot sandwiched between soft almond cookie layers. This is Rose's recipe which can be found in The Baking Bible. The thin layer of apricot lekvar accents the chocolate and almond, giving the cookie a "pop!". The cookie itself has a texture that is a cross between marzipan and shortbread. Using unblanched almonds gives the cookies a lovely flecked appearance, and helps to bring out the nutty almond flavor.

This cookie does require a bit of time and planning, but the results are totally worth it. These are especially great as birthday treats and, I would imagine, for other special occasions as well. Ischlers are traditionally a bit smaller than the ones I made, and would look adorable with scalloped edges (if you have the right cookie cutter). In my case, a glass cup worked just as well as a makeshift cookie cutter.

Love,
Monica

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The Ischler

Recipe from The Baking Bible

Ingredients
For the cookie dough:
2 sticks (1 cup) butter, cold
1 cup + 2 tablespoons powdered sugar
2 cups unblanched almonds
1/2 egg (1 tbsp + 1 tsp), lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cup + 1 tablespoon all-purpose flour

For the apricot lekvar filling:
2 2/3 cups (1 lb) dried apricots
2 cups water
1 cup + 2 tablespoons granulated sugar
2 teaspoons lemon zest

For the dark chocolate ganache filling:
8 oz (1 cup) bittersweets chocolate (60% cocoa)
1/4 cup heavy cream

Directions
For the cookie dough:
Cut butter into 1/2 inch cubes. Butter should be cool but soft enough to press flat.

Process powdered sugar and almonds until almonds are very fine. Add butter, and process until smooth & creamy. Add egg and vanilla. Add flour. Mixture should be moist & crumbly particles and hold together if pinched. Divide into quarters (4 dough discs) and chill in plastic wrap for 2 hours.

Prepare baking sheet by lining with parchment paper.

After chilling, set dough disc on lightly floured surface. Let dough soften for 10 minutes, or until malleable enough to roll. Roll dough to 1/8 inch thickness.

Cut out twenty 2.25 inch cookies. Set each 1/2 inch apart on prepared baking sheet. Set aside scraps covered in plastic wrap to knead together with scraps from next batches.

Bake at 350F for 6-10 minutes, or until just begin to brown at edges. While baking, remove next dough disc from refrigerator to soften. Repeat the process.

For the apricot lekvar filling:
In medium saucepan, combine dried apricots and water and let sit for 2 hours to soften.

Bring water to boil, cover pan tightly, and let simmer for 20 - 30 minutes on lowest heat until apricots are very soft when pierced with skewer. If water evaporates, add extra.

In food processor, process apricots, sugar, and lemon zest until smooth. Scrape mixture back into saucepan and simmer, stirring constantly (to prevent scorching) for 10 - 15 minutes, or until deep orange in color and very thick. when lifted, a tablespoon should take 3 seconds to fall from spoon.

Cool completely. You will need 2/3 cup for this recipe. The remaining can be refrigerated indefinitely.

For the dark chocolate ganache filling:
Heat/microwave chocolate & heavy cream and stir until smooth. Mixture should drop thickly from spatula.

Assembly:
Pipe/spread a 1/8 inch layer of chocolate ganache onto half of the cookies. Spread a thinner layer of apricot lekvar onto the other half of the cookies. Assemble the two halves together.

Storage:  airtight room temperature for 5 days or frozen 6 months.

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Feel Good Cake + Vegan Chocolate Pudding from The Holistic

Vegan? Nutritious? Caroline, where's the butter and sugar I came here for? I guess that stuff is alright, but really? How about I just slip out and come by next week...

Noooo, don't leeeeave meeee! (Insert image of me clutching your shirttail while digging in my heels and making skidding noises across the floor like in the cartoons).

Okay, you still there? Promise? Because you see, this cake is actually pretty terrific. I recently started working with the amazing Alice and Nina, two undergrads here at Harvard who founded The Holistic, a healthy foods start-up. One of their main products is this lovely Feel Good Cake, which they were kind enough to let me sample and photograph.

I first met Nina sometime freshman year, very briefly in the communal kitchen of the Matthews dorm. While I was gleefully working a hunk of butter into some scone dough (these scones, I think), she was making raw vegan brownies that she sold to people on campus.

In the past two years, Nina and Alice have expanded The Holistic (while travelling the globe with a toaster oven, baking cakes, how cool is that??), doing catering events and retail, and perfecting this Feel Good Cake. It's an all-natural, gluten-free, vegan chocolate cake, made from things like chickpeas, avocado, and almond flour (and has no refined sugar!). While I won't lie and say it tastes exactly like butter and sugar-based chocolate cake, it is delicious, rich, and moist, indulgent without being too heavy. 

I don't approve of the gluten-free or paleo fad (or rather, going gluten-free when you don't actually have a wheat allergy), but I do believe in eating healthy (really guys, I do!), being aware of what we eat, and knowing where it came from. Nina and Alice have created a cake that really is good for you, and isn't just masquerading as healthy under the guise of being "gluten-free." That doesn't mean you should go and eat a whole cake and call it dinner (I believe moderation is just as important as healthy eating), but it is made with ingredients that are naturally healthy and nutritious.

Nina and Alice are looking to expand The Holistic outside the Boston area, and launched a Kickstarter campaign to get the funding. (So hop on over to their page if you think this cake looks amazing and you want to get your hands on some.)

They were also kind enough to allow me to share their vegan chocolate pudding recipe with you today. If anything, it's better than traditional chocolate pudding, richer and more chocolate-y. This pudding gets its creaminess from avocados, and is ridiculously easy to make (easier than its egg and cornstarch-based counterpart!) It's a perfect afternoon snack to have on hand and might just keep you from reaching for the junk food. 

So give this pudding a try, and check out The Holistic's Feel Good Cake. It's not the end-all be-all to healthy eating (I have some issues with the "super food" idea too), but it's a good start. And, you know, delicious.

-Caroline

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Vegan Chocolate Pudding

From The Holistic
Yields: 2 servings

Ingredients
1 medium ripe avocado
1/3 cup maple syrup, agave nectar, or honey (or to taste)
5 tablespoons cocoa powder or raw cacao powder
1/4 cup water* (see notes)

Directions
Peel the avocado and remove the pit. Place in a blender with the maple syrup (or your sweetener of choice). Blend well until smooth.

Add the cocoa powder and water, and blend again until smooth. 

Pour into serving cups and serve at room temperature, or chilled. Decorate with fruit, if desired.

Caroline's notes:
*You could probably sub in almond or rice milk here, or coconut milk for some extra richness.

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