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Sunday, February 15, 2015

DARK CHOCOLATE-COATED NUT BUTTER, MARMALADE & SINGLE-MALT SCOTCH TRUFFLES WITH SEA SALT FLAKES

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This is what I made for my husband for Valentine's Day yesterday, and we brought some for dessert to some friends who invited us for dinner.  They were a big hit!

This recipe is a variation on my nut-butter-based truffle recipe at an older blog post here. I wanted to make a salted chocolate truffle this time--  if you've never tried this, you're in for a treat!  The tiny portion of  salt flakes crunch and then melt and create the perfect contrast and balance to the dark chocolate coating and sweet truffle inside.

BTW, I have never coated truffles with melted chocolate before-- I usually roll my truffles in nuts, cocoa, cocoa nibs, drinking chocolate, etc. I was also in a hurry this time because we were taking them to our friends' house for dessert, but I got caught up with another project and left it a bit late. So, lacking time, I didn't temper the chocolate for the coating, which makes the coating shiny and more smooth.

So, my coated truffles don't look perfect like the ones you buy in chocolate boutiques. (Actually, I don't think truffles are 
supposed to look perfect-- originally they were supposed to resemble the dirty brown fungus-type of truffles.) If you want yours to look perfect and round, here's some good advice online:
http://cooking.stackexchange.com/questions/45977/how-do-you-coat-perfectly-round-truffles-with-melted-chocolate


Otherwise, you can just follow my directions for a more simple version.  




BRYANNA’S DARK CHOCOLATE-COATED NUT BUTTER, MARMALADE AND SINGLE-MALT SCOTCH TRUFFLES WITH SEA SALT FLAKES (Margarine-free and soy-free)
Makes about 14 large truffles or 28 small ones -- you can easily double the recipe

Truffle Mixture:
1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)
1/4 cup peanut butter OR any other nut butter 
1/4 cup good-quality orange marmalade
2 tablespoons single-malt Scotch whiskey
2 tablespoons nondairy milk or creamer
For Finishing:
1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)
flake sea salt (my preference is Maldon Sea Salt Flakes)

Directions:
Place the chocolate in the top of a double boiler over barely simmering water, or you can melt it in a microwave-proof bowl or measuring pitcher in 30-second intervals at 50% or lower power until soft (it will actually finish melting completely when you stir it). Or you can melt it in a heat-proof bowl in a 200ºF oven (a toaster oven, perhaps?) for 5-10 minutes. Cook until just until the chocolate melts, stirring often.  Do not overheat.

With an electric hand mixer or immersion blender, beat in the nut butter. Gradually beat in the marmalade, Scotch and non-dairy milk, beating constantly to keep the mixture creamy and smooth.(There will be some tiny bits of orange rind from the marmalade.) Cover and refrigerate 1-2 hours, until firm.

With your hands, roll the mixture into balls of whatever size you prefer. (I used a heaping teaspoon per truffle.) Place the balls on a plate and refrigerate while you prepare the chocolate coating.

Have ready a baking sheet or platter covered with a sheet of baking parchment or a silicone mat.

Finishing:
(See text above recipe.)
Melt the 2nd cup of chocolate chips or chopped chocolate in the same way as directed in the 1st paragraph of the Directions. Drop the truffles into the melted chocolate one at a time and roll them around to coat. Use a fork to remove them from the chocolate and place them (not touching) on the parchment or silicone mat. Sprinkle each truffle with a pinch of the sea salt flakes while the chocolate is still soft. When the coating has hardened, you can place the truffles in little foil candy cups, if you like-- gold foil ones are nice. Keep covered and refrigerated.


Enjoy!





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