Chocolate Truffles

I went in search of a nut-free truffle recipe for the chocoholics in my family.  Cooks Illustrated did not disappoint!  These are now a holiday tradition.  In step #5, running your knife under hot water and wiping it dry makes cutting the chocolate easier.  If giving the truffles as a gift, place each  one in a 1 1/2-inch candy cup liner and then place the truffles in a  gift box. Keep refrigerated until giving.

• Ganache 
• 2cups(12 ounces)bittersweet chocolate, roughly chopped
• 1/2cup heavy cream
• 2tablespoons light corn syrup
• 1/2teaspoonvanilla extract
• Pinch salt
• 1 1/2tablespoons unsalted butter, cut into 8 pieces and softened
• Coating 
• 1cup (3 ounces) Dutch-processed cocoa (I get Droste brand at World Mkt)
• 1/4cup (1 ounce) confectioners’ sugar

Instructions

1. 1. FOR THE GANACHE: Lightly coat 8-inch baking dish with vegetable oil spray. Make parchment sling by folding 2 long sheets of parchment so that they are as wide as baking pan. Lay sheets of parchment in pan perpendicular to each other, with extra hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing flush to pan.
2. 2. Microwave chocolate in medium bowl at 50 percent power, stirring occasionally, until mostly melted and few small chocolate pieces remain, 2 to 3 minutes; set aside. Microwave cream in measuring cup until warm to touch, about 30 seconds. Stir corn syrup, vanilla, and salt into cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, and then stir with wooden spoon to combine. Stir in butter, one piece at a time, until fully incorporated.
3. 3. Using rubber spatula, transfer ganache to prepared pan and set aside at room temperature for 2 hours. Cover pan and transfer to refrigerator; chill for at least 2 hours. (Ganache can be stored, refrigerated, for up to 2 days.)
4. 4. FOR THE COATING: Sift cocoa and sugar through fine-mesh strainer into large bowl. Sift again into large cake pan and set aside.
5. 5. Gripping overhanging parchment, lift ganache from pan. Cut ganache into sixty-four 1-inch squares (8 rows by 8 rows). (If ganache cracks during slicing, let sit at room temperature for 5 to 10 minutes and then proceed.) Dust hands lightly with cocoa mixture to prevent ganache from sticking and roll each square into ball. Transfer balls to cake pan with cocoa mixture and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating. Transfer coated truffles to airtight container and repeat until all ganache squares are rolled and coated. Cover container and refrigerate for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 to 10 minutes before serving.

 

Best, Creamiest Scalloped Potatoes

I have made many iterations of scalloped/cheesy potatoes over the years. I recently adapted this one from Emeril and all agreed these are the creamiest, best ones ever! And they also happen to be the simplest, so it’s a win-win! I think the ultimate compliment was, “these are so good, I want to roll around in them!” Coming soon to a holiday table near you!

Ingredients

• 1      teaspoon unsalted      butter
• 4      cups heavy      cream
• 2      teaspoons salt, divided
• 1      teaspoon freshly ground black pepper
• 3 to      3 1/4 pounds Idaho      potatoes, peeled and cut into 1/4-inch slices
• 8      ounces Gruyere      cheese, grated

Directions

Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.

Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.

With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.