Rosy rhubarb truffles

I'm excited. First it was coco-nutty prunes in white chocolate and the road towards salvation (read: knowing the perfect ways to make truffles from fruit and berries) started showing itself. I mean, there are actually a million possibilities.

Then rhubarbs came.

And then I realized how much I really love myself the concept.

Rosy rhubarb truffles

300 g rhubarb stalks (two bigger ones or three smaller ones)
2 dl sugar

2-3 tbsp rosewater

white chocolate

(chopped almonds or almond slices)

1. Peel the rhubarb stalks (if the stalks are young, you can just cut them without peeling) and cut to bite-size pieces. Place the pieces into a saucepan and add the sugar and rosewater on top.
2. Cover with lid and heat until syrup forms from the sugar and rhubarb juice. Boil at low heat until tender, but not broken (about ten minutes), occasionaly gently stirring or turning the pieces around.
3. Let the rhubarb cool down in the syrup, preferrably let it soak overnight.
4. Pat the pieces a bit dryer on paper towels and reserve the syrup for later use. Melt white chocolate over a waterbath and dip each piece into it (if you wish, also dip them into almond pieces after the chocolate), then place on foil for hardening. Keep in the fridge, but take out a bit before serving.
   

The rhubarbs are tender, with rosy cheeks and sweet white coats. The rose flavour is quite moderate and although the filling is sweet in itself, it really needs the extra sweetness from white chocolate, rhubarb being sour in its very essence. You could add more sugar or more rosewater if you want a more instense bite, I don't mind!:)

Last time I added almond bits to coat the chocolate and the sensation was even better with a crunchy addition, so I'd definitely do it next time too. The leftover syrup can be made into a very good drink by adding water.

Next I'm thinking pears poached in black tea with bitter chocolate and hazelnuts. And then from there...

This post will take part of the first round of the event Original Recipes, hosted by Lore of Culinarty.

Hazelnut rum balls

Chocolate-y rum balls made with cookie and cake crumbs are quite a classical favourite treat for me. I think I've tried almost every kind they sell in Estonia, I've chosen my favourites and over time I've eaten a ton. A big ton, not a small one. A ton of rum balls.

Although I've never succeeded in making the perfect rum ball at home, I've now succeeded in making quite a perfect variation of it. Hazelnuts have always seemed like good company for a decent rum ball and condensed milk is probably good company for anyone interested in the very quintessence of company.


Pardon for the blurry pictures. I had a bunch of wide-smiled compliment-throwing hungry friends over and they didn't like the idea of leaving any truffles alone.

Hazelnut rum balls

2 dl ground hazelnuts (if you have time - from about 200g hazelnuts, dry-roasted on a skillet and rubbed while warm in a cloth to remove peels)
1 dl cookie or cake crumbs
1 tbsp unsweetened cocoa powder
2 tbsp butter
1 dl sweet condensed milk
vanilla
rum essence
dark chocolate and hazelnuts for decorating

1. Mix ground hazelnuts, cookie crumbs and cocoa powder well.
2. Melt butter and mix well with condensed milk. Add rum essence and vanilla, then pour the mixture over the dry ingredients and mix very well.
3. Place the mixture into the fridge for a half an hour, make small balls from it and then let them harden in the fridge again.
4. Melt dark chocolate over a water bath, dip the balls into the chocolate and place them onto foil or parchment paper. Before they harden, decorate each ball with a hazelnut. Store in the fridge.

Although the taste differs according to the crumbs you use, the flavour of hazelnuts is still nicely obvious. Teasingly flirtatious with the rum flavour in the truffles, it really creates a good mild combination that goes together really well with chocolate.

The balls are best eaten when they've spent a day in the fridge. The taste is smoother, the texture is harder, the delight is grander.

The rum balls will also be taking part of this month's Waiter, there's something in my... event, themed Dried fruit and nuts which is hosted by Andrew of Spittoon Extra.

And in the Monthly Mingle event, hosted by Mansi of Fun and Food, themed Appetizers and Hors'Doeuvres.

I really have to make these rum balls when no guests will be coming around;)

Lemon truffles with a pepper-warm coating

Sneaky truffles, I'd say. In a sense that their lemon-y filling and pepper-warm coating together create an almost healthy feeling in your mouth. Lemon-y and warm. Just like a cuppa hot tea, only that actually you eat a handful of truffles!;)

Lemon and black pepper are another great combination magnifico that I strongly advise to try in all variations that come to mind!

Lemon truffles with a pepper-warm coating
(makes about 30)

200 g white chocolate
½ dl double cream
at least 1 tbsp lemon juice

160 g white chocolate
¼ - ½ tsp black pepper

1. Chop the chocolate to little pieces.
   
2. Heat the double cream to boiling point and pour it onto the chocolate ight away. Mix well, until the mixture is smooth. Add lemon juice. Place the mixture into the fridge for about a half an hour.
3. Make little balls out of the mixture and then place them into teh fridge to harden for some more time.
4. Melt te remaining chocolate over a waterbath and add pepper to it. Coat the truffles with this chocolate and let them harden on foil or on parchment paper. Store in the fridge.

White chocolate, that often feels so cloy, gains freshness and vividness from the lemon juice. If white chocolate were a lady of respectable age then in these truffles she'd certainly be young again...:) At first the pepper is a balancing flavour but in the end it leaves the mouth sighing warmly in the most pleasant way possible. Contrasts and novelty. Freshness and warmth.

One thing's for sure. Black pepper declares itself as a true dessert spice. I recommend to remember that;)

This entry also participates in the most gorgeous food blogging event of all, Sugar High Friday. This time the host is the wonderful Helen of Tartelette and the theme (again!) CITRUS.

Domino cookie truffles: no messy business for Valentine's

Last year it was loaded-with-sugar-and-ready-to-kill pink marshmallows, this year I'm probably going to please my friends at school with these Domino cookie truffles on Valentine's Day. I just can't go empty-handed:)

Fazer's Domino cookies are a dream come true for many cookie lovers (not really for me...er...I'm not that much of a chocolate lover...well I can pretend; but their taste does kick ass for sure). And the taste of Domino cookies in a truffle...I guess I'll have more friends on Thursday than I ever imagined:D

Domino truffles
(inspiration from Bakerella's Oreo truffles; makes about 50)

350 g Domino cookies (2 small boxes)
175 g cream cheese
about 200 g dark chocolate

1. Crush the cookies into a fine powder in a food processor.
2. Add the cream cheese and process until the mixture is very creamy.
3. Place the mixture into the fridge to harden.
4. Form balls (or other shapes) from the mixture and place them into the fridge to harden for some more time.
5. Melt chocolate over a water bath, dip all truffles into the chocolate and place them onto a plate/cutting board covered with foil. Place into the fridge to harden.

No kidding, these cookies have the distinctive Domino cookie taste that will hit you as a wonderful surprise. They're chocolate-y, very creamy. Very creamy. Sweet enough and silky when melting on your tongue. Very creamy. The chocolate coating will remain slightly softer than on a usual chocolate truffle and stick loyally onto it.

...and there's one more great thing. THE GREATEST, if you ask me. Usually forming truffles is a messy business, chocolate sticking to fingers when warming up and stuff and stuff like that. I hate it (I mean - I don't hate licking my fingers clean all the time, that's great, but, everything else there is to it - I hate).

This truffle mixture ISN'T ANNOYINGLY STICKY.
I'm amazed.

Spicy chocolate truffles, if you still miss Christmas

A part of my holiday gifts were these spicy chocolate truffles. They were a bit different from truffles I'd made before because the filling was softer, silkier. With 2007 and all the Christmas mumbojumbo gone, spicy desserts still make their appearances in our kitchen. All year round, actually, all year round...

So for me any time is right for writing about a truffle with a taste of Christmas.

Spiced chocolate truffles

125 g dark chocolate
125 g milk chocolate
1/2 dl light cream
juice of one orange
75 g sugar
50 g butter

flavouring options for 1/3 of the mixture
1/4 tsp ground aniseed
1/8 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cinnamon + 1/8 tsp ground cardamom
1/2 tsp Cointreau

coating
about 250 g dark chocolate
50 g milk chocolate, powdered sugar, cocoa powder, cloves, aniseed, nuts...

1. Break chocolate to pieces
2. Bring cream, orange juice and sugar to a boil together and add to the chocolate, stirring until incorporated well.
3. Add butter and mix well.
4. Divide the mixture into 3 parts and choose a flavouring option for every one of them. Let the new mixtures stand in the fridge for some 30 minutes.
5. Make balls or other shapes (you might want to distinguish the different flavours) of the mixtures and let them harden in the fridge.
6. Melt dark chocolate over a waterbath and dip all the truffles into the chocolate, then let them harden on a non-stick surface like foil.
7. Decorate truffles with different flavour differently. You can roll them in powdered sugar or cocoa powder or decorate them with melted milk chocolate. Before hardening you can add cloves on top of clove truffles, aniseed on top of aniseed truffles or just different nuts.

I made truffles flavoured with aniseed, cloves and cardamom/cinnamon. Loved them all! The flavours came through very well and I just couldn't help but pick the aniseed ones.
I really liked the softer filling and it surprised me every time I bit into a truffle. All the superhigh gigaquality truffles that cost a lot of money are usually a lot harder to bite in, for whatever reason. Everyone needs a change, right?

But it was a bit hard to form the balls so I kept running between the stove and the freezer! I guess it's good to combine running with chocolate once in a while...

The overwhelming taste of cashew nuts, with just a dash of rosewater

I haven't yet recovered from the rosewater virus. After rosewater lassi I made rosewater and black tea granita and the illness probably isn't going to stop after this fudge either...

This fudge is actually called Kajoo Barfi, it's an Indian dessert, rather a candy, that's especially popular in southwestern parts of the country.

Cashew nut fudge with rosewater (Kajoo Barfi)
(Julie Sahn's Classic Indian Cooking, Epicurious)

4 3/4 dl cashew nuts
1 3/4 dl sugar
1 tbsp butter
2 tsp rosewater

1. Place cashew nuts in a bowl and pour boiling water over them, soak for 1 hour.
2. Drain the nuts and grind them to a fine paste in a food processor or in a blender. Add sugar and turn your food processor/blender on once more to mix it with the paste.
3. Heat a non-stick frying pan over medium heat for 2 minutes. Add the nut paste. Reduce heat to medium-low and cook the paste for 20 minutes, frequently stirring it and scraping the sides and bottom of the pan. The fudge has to become thick and sticky.
   
4. Meanwhile prepare a surface for the fudge: a greased cookie sheet, a greased baking pan, foil or silicone mat. It has to be about 22 cm x 22 cm (9 inches)
5. Mix in the butter and pour the fudge onto the prepared surface and spread it evenly. Let cool thoroughly.
6. When cool, brush with rosewater
7. Cut into squares or diamond-shaped pieces. The recipe suggests about 4 cm (1 1/2 inch) pieces, but I like smaller ones better.

I decided to brush only half of the fudge with rosewater (on the right in the picture on the right:)), worrying about what my family would say. I accidentally used all of it, though! The fudge took more time to dry, but the amount of rosewater was actually perfectly OK. The fudge itself is chewy and sweet, quite soft too, I'd say. An overwhelming taste of cashew nut must be one of the best tastes in the world - this is one good recipe for achieving it.

And this fudge is something I could eat...forever.

Coco-nutty prune candy

A few weeks ago I had cravings for ice cream with hot sauce. That's called a tooth-ache wish. I happened to have a bunch of prunes left over from my chocolate-y meat sauce and decided to boil them in some coconut milk. The coconut milk thickened and adopted the fruity sweetness of the prunes, which turned soft and velvety, being rich in creamy coconut milk.

I didn't eat it all, no matter how serious my cravings were.
I discovered the left-overs later when they had already cooled down. Instead of a sauce there were soft coconut-flavoured prunes. Ding! An idea! I would have walked..well...a mile to have got hold on to some white chocolate to dip these prunes into. It took me a week to get the chocolate, though...


Coco-nutty prune candy
(about 30)

2 dl prunes
2 dl coconut milk
about 120 g white chocolate
about 2 dl coconut flakes

1. Boil prunes with coconut milk for 10-15 minutes (don't cover).
   
2. Remove from heat and let the prunes cool. If there is too much coconut milk left, you can just pick the prunes out.
3. Melt chocolate over a waterbath. Prepare a small bowl with coconut flakes to roll the candy in and parchment paper/foil/silicone sheet to place the candy on for cooling.
4. Dip each prune into white chocolate, let excessive chocolate drip off, roll the candy in coconut flakes and place onto parchment paper/foil/silicone sheet to cool. (I used 2 teaspoons - one for dipping and one for covering so I didn't get a chocolate-coconut flake mess)

The candies can be stored in the fridge and taken out only some time before serving - that way it's better to eat them in several bites. If they're kept at room temperature, it's better to eat them in just one bite - or pieces might fall off them and...that's just not that comfortable.



How long should you boil the prunes? I have boiled them at quite a high temperature. The first time I made the candies, I used a small pot - the prunes didn't fit in one layer. I boiled them for 15 minutes and the coconut milk was still quite light-coloured. The second time I used a saucepan - the prunes didn't fill one layer. After 10 minutes I removed the saucepan from heat, because the coconut milk was quite brown already. So I recommend using a pot that just holds one layer of prunes and keeping an eye on it - don't let the coconut milk turn that brown, the taste will be better.

The candies have a mild coconut taste and are very velvety inside. White chocolate adds additional sweetness and makes the overall impression quite sweet. If you're an extreme sweettooth, try adding dark syrup when boiling the prunes. Using toasted coconut flakes would make the nutty accent yummily overwhelming.
Do try this at home!

Is it...is it really ICE CREAM inside there? Chocolate truffles full of surprise.

I discovered this idea a lot of time ago on Epicurious and was stunned. Ice cream? Like in chocolate? At my very house? Back then I was s-t-u-n-n-e-d. I did try it once and failed completely. Completely. But the thing with people is that they're given a lot of second chances. So I decided to use mine wisely.

Bad news - making ice cream truffles wasn't easy-peasy (although there were some comments on Epicurious claming that - are these guys proffessionals or something?) Good news - people have shared tips and so will I. So here's a list of tips I collected from comments and remember from my own experience.

1. Use ice cream with dense structure, some brands have a lot of air whipped into them.
2. All the utensils you use should be really cold, i.e. consider keeping your spoons and baking sheet (or whatever you plan to place the truffles on - I love our silicon mat) in the freezer.
3. If the truffles aren't coated well, dip them for a second time - coverings will also stick better.
4. You can work practically in your freezer, taking every ice cream ball out individually. More running, but less melting - your choice.
5. Don't touch the ice cream with your hands in order to prevent melting.
6. Ice cream with higher fat content won't melt as fast as light ice cream - this is NOT the moment to be scared of a bit more fat in your dessert.
7. White chocolate may be easier to work with as it doesn't harden as quickly as dark chocolate
8. Melt chocolate in small batches because melting ice cream will make it less effective for coating. You don't want a bowlful of ice cream mixed chocolate (maybe you do, but I assure you - this is not the moment!).

Be sure to remember these tricks if you plan to try these truffles out. This is the overall idea. Find ice cream brands and chocolate that go together well, coat the truffles with chopped nuts, coconut flakes...or leave them without coating.


Ice cream truffles

Ice cream of your choice (preferrably high fat content and dense structure)
Chocolate
Vegetable oil (about 1 tsp for 125 g of chocolate)
(Chopped nuts/coconut flakes)

1. Scoop out little balls (about 1 1/2 - 2 cm) of ice cream and place them onto prepared baking sheet, foil or whatever dish you plan to place the truffles on and put it in the freezer. According to your speed - prepare several and then - into the freezer! New ones and again - into the freezer! That's to maintain the shape of the balls.
2. Let the ice cream balls stay in the freezer for several hours or even overnight to continue on the next day.
3. Melt chocolate over a waterbath (the first batch of it, not all of it) and add vegetable oil to it.
4. Dip ice cream balls into chocolate (using a fork is a good way to do so) and place them onto baking sheet or foil, then put them back into the freezer.
5. To coat the truffles with chopped nuts or coconut flakes, place these into little bowls and roll chocolate covered ice cream balls in them before letting them cool. Another way is to cover frozen truffles. Melt a new batch of chocolate and dip the truffles into it, rolling them in chopped nuts or coconut flakes afterwards, then freeze again.

Serving these to guests would be wonderful. Or rather seeing the first one of them biting a truffle, then squeaking in surprise. Excuse me for being an amateur cook, but I surely would squeak! Ice cream and chocolate melting into each other...just make a dish into just one bite and it will taste so much better!

Saffron-hearted truffle eggs in white chocolate

Another Easter-spirited event? A fab excuse for my second try on a not-so-much-of-an-egg dessert. Only this time they're bite size - just like tiny quail eggs.

I think I've been afraid of saffron. Its reputation, all the fizz around it - just as if it was gold or a bag full of edible diamonds. So, for the first time, I bought a thin package full of these deep red threads. Oh and the fizz was there. And the slightly floral smell that filled the kitchen as I was crushing the threads in a mortar. It was something! And it was the moment when my fear left me. With the knowledge that kitchen is the last place for being afraid. Saffron's got a little something for everybody.


Saffron-hearted truffle eggs in white chocolate
(from Maria Öhrn's Godis)

1/4 g saffron
1/4 tsp cognac/rum
200 g + 175 g white chocolate
3/4 dl heavy cream
1 tsp honey

1. Crush saffron in a mortar, add cognac or rum to make it smoother (it will blend better with the chocolate)
2. Chop 200 g of chocolate. Bring cream and honey to a boil and pour the mixture over chocolate. Blend well until chocolate melts.
3. Pour 1/3 of the mixture into a smaller bowl and mix it well with saffron. Let both mixtures harden in the fridge.
4. Roll small yolks out of the yellow mixture and place them in the freezer so that they turn really hard.
5. Cover the yolks with a bit of white chocolate mixture and form an egg. Let the eggs harden in the fridge (You might want to do this in several batches in case it's warm in your kitchen. Or you will be licking and washing your hands...all the time).
6. Break the remaining chocolate into pieces and melt over a waterbath. Then dip the eggs into it and let them harden.
7. Keep the eggs in the fridge, but let them stand a while at room temperature before serving.




You can really taste the saffron in these. The truffles are tender, sweet and look fun. Forming eggs was quite a mess as both my hands and the kitchen were very warm, but it was worth the effort.A clean and honest flavour.


Weekend Cookbook Challenge #15, themed Easter/Spring is hosted by Marta from An Italian in the US this month.

Marshmallows for my Valentine

It's this time of the year again and this year there had to be something better than muffins with burnt bottoms. Something sweet. Something pink. Something...marshmallow. I did adore these sweets when I was little and bought them in those lovely plastic cornets whenever I had the money and chance to do so. Although food colourings are put far away at our house, Valentine's day means time for some red paint on luscious sugar candies. Because there has to be a time for that every year.



Marshmallows with a hint of rum

5 dl sugar
2 1/2 dl water
vanilla
1 dl water + 6 tsp gelatin
some liquid red food colouring
rum essence

for coating:
1 2/2 dl powdered sugar
4 tbsp starch

1. dissolve sugar in water
2. bring it slowly to a boil and boil, uncovered, for about 15 minutes
3. remove from heat and let cool a bit
4. soak gelatin in 1 dl water for some minutes and then warm it up (it's easiest to do it in the microwave, but you can use waterbath too). when the gelatin has dissolved let it cool a little.
5. mix together syrup, food coulouring, vanilla, rum essence and gelatin mixture. using an electric mixer, beat it up to form a thick mass (it took over 10 minutes for me).
6. pour the mixture into a baking dish (about 20 cm) that has been lined with film and let cool in the fridge.
7. when the mixture has jellied, cut it into pieces (put knife into hot water before cutting to make the process easier) and roll them in the mixture of powdered sugar and starch.

I'll take them to school with me along with Valentine's Day wishes. I would have never believed that marshmallows actually have almost nothing in them. Of course there is some really suspicious chemistry in the candies from these plastic scones, but...home-made...well-made. And marshmallows, especially home-made (and especially well-made) will hopefully catch smiles.

A sweet surprise of carrot truffles

Carrots do go with anything. Either slightly crunchy or attractively creamy, it's possible to smuggle them into most dishes. I smuggled them into chocolate. And no, I don't feel guilty.
I remember eating carrots in the garden when I was little. I pulled some out of the ground, threw the leaves just over my shoulder behind some bushes, rinsed the vegetables in some rainwater (gathered into an old bath) and champed them happily, possibly together with some soil. It's time for carrot eating to become elegant.


Carrot truffles

500 g carrots
200 g raisins
1 dl sugar
50 g butter
150 g sliced almonds
1/2 tsp ground cardamum
chocolate for coating

1. Shred the carrots and and put them together with the raisins into a pot, add water to only cover them.
2. Boil the mixture, uncovered, until the water has evaporated and remove from heat.
3. Add sugar, butter, almonds and cardamum to the mixture and puree it until almost smooth
4. Return to heat for some more time to reduce liquid content
5. Let the mixture cool, shape into balls and cover with chocolate


I actually wanted to use white chocolate but didn't have the chance, so I substituted it with a mixture of dark and milk chocolate. It worked as well, but I believe that the version with white chocolate could be much different. Some lime or orange peel could also be added for an extra twist. The original inspirational recipe actually called for figs instead of raisins (I do have a budget, you know).

No-one I offered the truffles to actually understood what was in them at the first place. Nifty, isn't it? The filling was soft and silky, the raisins somehow deepened the taste. Definitely a make-again.

Christmas coming - time for candies!

This weekend I got to cook a lot. The main event was making gingerbread dough (of course following granny's magic recipe) together with family, but that I'm going to discuss later.

Christmas is no time for diet, so our kitchen table is already loaded with sweets. Although I went to sauna this evening, I believe I can still smell the scent of flowing dark chocolate on my fingers. Or perhaps it's the air. Christmasy. I prepared the filling for these candies yesterday and dipped them into chocolate this morning. I'm afraid this will lead to making my own better-than-ever (and chemistry-free) Bounty bars.


Coconut candies

150 g shredded coconut
50 g almonds (ground or chopped)
40 g butter
1 dl sugar
2 dl double cream
200 g chocolate

1. roast the coconut until golden
2. mix together butter, sugar and cream in a pot and boil the mixture for 5 minutes
3. add the coconut and almonds, blend well and spread the mixture onto foil, let cool
4. melt the chocolate (I used 100 g dark and 100 g milk chocolate, but I'm sure white chocolate would be wonderful here too), dip squares or balls of coconut mixture into it using a fork (I hid peeled whole almonds in some of the candies - makes me think of Rafaello) and let them cool on foil or parchment paper.