Ingredients with Measurements:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup Hanukkah gelt coins, chopped
- 1/4 cup cocoa powder
Special equipment needed:
- Double boiler or heatproof bowl and saucepan
- Candy thermometer
- Baking sheet lined with parchment paper
Step-by-step instructions:
1. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the chocolate chips and heavy cream together, stirring occasionally, until smooth.
2. Remove from heat and stir in the softened butter, powdered sugar, vanilla extract, and salt until well combined.
3. Fold in the chopped Hanukkah gelt coins until evenly distributed.
4. Cover the mixture and refrigerate for at least 2 hours, or until firm.
5. Using a small cookie scoop or spoon, form the mixture into 1-inch balls and place them on the prepared baking sheet.
6. Roll each ball in cocoa powder until coated.
7. Refrigerate the truffles for another 30 minutes, or until firm.
8. Serve chilled or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours + 30 minutes
Temperature:
- Double boiler/saucepan: simmering water
- Refrigerator: 40°F or below
Serving size:
- Makes about 24 truffles
Nutritional information:
- Calories per serving: 90
- Total fat: 7g
- Saturated fat: 4g
- Cholesterol: 10mg
- Sodium: 25mg
- Total carbohydrates: 7g
- Dietary fiber: 1g
- Sugars: 5g
- Protein: 1g
Substitutions for ingredients:
- Semisweet chocolate chips: bittersweet chocolate chips, milk chocolate chips, or white chocolate chips
- Heavy cream: half-and-half, whole milk, or coconut cream
- Unsalted butter: salted butter or vegan butter
- Powdered sugar: granulated sugar or coconut sugar
- Hanukkah gelt coins: chopped nuts, dried fruit, or mini marshmallows
- Cocoa powder: powdered sugar or ground nuts
Variations:
- Mint chocolate truffles: add 1/4 tsp peppermint extract to the mixture before refrigerating.
- Peanut butter chocolate truffles: replace the Hanukkah gelt coins with 1/2 cup creamy peanut butter.
- Orange chocolate truffles: add 1 tsp orange zest to the mixture before refrigerating.
Tips and tricks:
- Use a cookie scoop to form evenly sized truffles.
- Chill the mixture thoroughly before rolling into balls to prevent sticking.
- Dust your hands with cocoa powder to prevent the mixture from sticking to your hands.
- Store the truffles in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
- Store the truffles in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Serve the truffles chilled or at room temperature.
Presentation ideas:
- Arrange the truffles on a platter and dust with additional cocoa powder.
- Serve the truffles in mini cupcake liners.
Garnishes:
- Fresh mint leaves
- Chopped nuts
- Shaved chocolate
Pairings:
- Hot cocoa
- Coffee
- Red wine
Suggested side dishes:
- Fresh fruit
- Cheese board
- Assorted nuts
Troubleshooting advice:
- If the mixture is too soft to form into balls, refrigerate for an additional 30 minutes.
- If the truffles crack or break when rolling in cocoa powder, gently reshape them with your hands.
Food safety advice:
- Use a candy thermometer to ensure the chocolate mixture reaches a safe temperature of 160°F.
- Wash your hands and all surfaces thoroughly before and after handling the ingredients.
Food history:
- Hanukkah gelt is a traditional gift of money given to Jewish children during the holiday of Hanukkah. The practice dates back to the 17th century in Europe.
Flavor profiles:
- Rich and chocolatey with a hint of sweetness from the Hanukkah gelt coins.
Serving suggestions:
- Serve the truffles as a dessert or snack during Hanukkah celebrations.
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Taste: Rich, Chocolatey, Sweet, Creamy, Nutty