WD TEST KITCHEN TIP Don’t skimp on the sugar-cornstarch mixture: It helps with handling the sticky marshmallows before they’ve set up and become firm.
From Celebrate Love, page 29
Chocolate Truffles
For dark chocolate ¾ cup heavy cream ¼ tsp instant espresso powder 4 oz bittersweet chocolate, finely chopped 4 oz semisweet chocolate, finely chopped 1 tsp pure vanilla extract 2 Tbsp unsalted butter ¼ tsp kosher salt For white chocolate ¼ cup heavy cream 8 oz white chocolate, finely chopped 1½ tsp Irish cream liqueur (such as Baileys or Kerrygold) or pure vanilla extract ¼ tsp kosher salt Toppings Chopped pistachios, peanuts, and pecans; confectioners’ sugar; cocoa powder; unsweetened coconut flakes; and nonpareils
1 For dark chocolate truffles, in medium saucepan, heat cream until barely simmering. Remove from heat and stir in espresso. Add bittersweet and semisweet chocolates and stir until melted and smooth. Stir in vanilla, butter, and salt. Transfer mixture to shallow bowl, cover with plastic wrap, and refrigerate until firm, at least 2 hr. and up to 1 week. 2 Repeat for white chocolate truffles, using cream, white chocolate, Irish liqueur or vanilla, and salt. 3 Using small cookie scoop, melon baller, or teaspoon, scoop enough chocolate to make ¾-in. balls. Roll between palms until surface is smooth; chill 10 min. Roll balls in toppings, shaking off excess. 4 Store truffles in airtight container, placing waxed paper between layers; refrigerate up to 3 days. Serve at room temp.
Razzie Swirl Marshmallows MAKES 7 DOZEN MARSHMALLOWS
3 ¼-oz packets unflavored gelatin 1½ cups granulated sugar 1 cup light corn syrup ¼ tsp kosher salt 1 Tbsp pure vanilla extract 1 tsp raspberry extract 1 tsp rose water Pink gel food coloring ½ cup confectioners’ sugar ¼ cup cornstarch
1 Place ½ cup cold water in bowl of electric stand mixer; sprinkle with gelatin. 2 In 2-qt saucepan fitted with candy thermometer, combine granulated sugar, corn syrup, ½ cup water, and salt; cook on mediumhigh until temperature registers 240°F, 6 to 13 min.; remove from heat. 3 With mixer on low speed, carefully drizzle sugar syrup into gelatin. Gradually increase speed to high and beat until very
thick, 12 to 15 min. Beat in vanilla and raspberry extracts and rose water. Transfer half of mixture to medium bowl and stir in food coloring. 4 In medium bowl, whisk together confectioners’ sugar and cornstarch. Line 13- by 9-in. baking pan with parchment; dust heavily with cornstarch mixture. Alternating dollops, spoon white and pink marshmallow into prepared pan, then spread with greased spatula and use knife to create swirl pattern. Dust top with remaining cornstarch mixture, using hands to pat and spread evenly into corners. Let stand until firm, 6 hr. 5 Peel edges of parchment from marshmallow. With chef’s knife or kitchen shears, cut into 1-in. cubes. Store in airtight container up to 1 month.
TRUFFLES: CON POULOS. MARSHMALLOWS: MIKE GARTEN.
ACTIVE 50 MIN. ✦ TOTAL 3 HR. MAKES 4 DOZEN TRUFFLES (ABOUT 30 DARK AND 18 WHITE)
