Thursday, December 6, 2007

Christmas Baking for Dec. 5

Yesterday, I didn't get very much Christmas baking done at all.
I only managed to make one thing :
Chocolate Hazelnut Truffles

Here's my mise en place for the hazelnut base:

1 cup hazelnuts, toasted
3/4 cup flour
1/2 cup sugar
1/2 tsp salt
1/2 stick unsalted butter
6 oz. bittersweet chocolate, chopped
2 large aigs

Preheat oven to 350. Butter bottom and sides of an 8-inch square pan and dust with cocoa powder.

Finely grind nuts in food processor with flour, sugar, and salt.

And by the way, those hazelnuts? I shelled them all myself.

Melt butter in saucepan. Remove from heat. Add chocolate and whisk until smooth. Add aigs 1 at a time, whicking until smooth. Stir in nut/flour mixture until just combined.

Spread batter evenly in pan and bake in middle of oven 15 minutes. Top should be firm and a tester inserted into center should come out with crumbs attached.
Cool completely.

Now, on to the ganache.

2 large aig yolks
1 cup heavy cream
1/8 tsp salt
12 oz. bittersweet chocolate, chopped

Now, I only had 2 ounces left of the bittersweet, so I had to improvise.

I used 2 0z. bittersweet, 4 oz, sweetened, 5 oz. semisweet, and 1 oz. unsweetened.

Beat yolks. (This is how I used up 2 of the 6 aig yolks leftover from yesterday.) Bring cream with salt to a boil in small saucepan, then add half of it to yolks in a slow stream, whisking constantly. Whisk yolk mixture INto remaining cream and cook over low heat, whisking, until slightly thickened. (170 degrees) Do not let boil. Remove from heat and add chocolate, whisking until smooth.

Doesn't that look yummy?

Here's my hazelnut base on the left and the ganache ready to spread.

Pouring the ganache INto the pan.

Can't you just SEE all the flavor?

Chocolate Hazelnut Truffles.

Now, here's my money shot.

And I must say, I am very, very confused.
These look nothing like Aunt Sandy's.,,FOOD_9936_26029,00.html

They look nothing like Cissyboo's.

And they look nothing like PeggyBetty's.

Where did I go wrong?

1 comment:

Marilyn said...

Well, Rosie, that is what happens when you use a real recipe and insist upon doing things the right way. Hopefully, this will be a lesson for you.