The Unofficial Harry Potter Cookbook - Dinah Bucholz [95]
When the chocolate coating has set, peel the balls off the parchment paper and roll them in the cocoa powder, if using. Store in an airtight container. To speed things up, you can put the coated truffles in the refrigerator for 10 minutes, but no longer than that. The condensation can ruin the chocolate.
Makes 2 dozen truffles
White chocolate is not really chocolate. It's made of milk solids, sugar, and flavorings, but it does contain cocoa butter (the fat pressed out of the chocolate mass during processing), which allows it to use the name “chocolate.”
White Chocolate Truffles
14 ounces white chocolate, chopped
½ cup heavy cream
10 ounces white chocolate, melted
Place the chopped white chocolate and heavy cream in a microwave-safe bowl and microwave for 2 minutes, stopping to stir every 30 seconds, until melted and smooth. Do not overheat the mixture.
Cool the mixture at room temperature until it stiffens. Pinch off 1. pieces and roll them into 1½-inch balls. Lay the balls on a piece of parchment paper. This is messy work; you may want to stop and rinse your hands from time to time, as the melted candy on your palms will make it difficult to roll the balls.
Make sure the balls are very stiff before dipping them. You can place the balls in the refrigerator to speed things up. Using two forks, lift the balls one at a time, dip into the melted white chocolate, roll to coat, lift out, and allow the excess coating to drip back into the bowl before laying the balls back on the parchment. Allow the coating to set before serving. To speed things up, you can put the truffles in the refrigerator for 10 minutes, but no longer than that. The condensation can ruin them. Store in an airtight container.
Makes 2 dozen truffles
When melting the white chocolate for the coating, be careful not to overheat the chocolate or it will be ruined. Chop the white chocolate and microwave it for 2 minutes, stopping to stir every 30 seconds. If it feels very warm, but you can still see pieces of chocolate, just keep stirring. It may take a good few minutes.
These sophisticated candies, soft and melt-in-your-mouth, are for adults to make, as sugar boiling is part of the process. Perfect for gifts, if you can resist eating them before you pack them.
Date-Walnut-Coconut Bonbons for Grownups to Make
2 cups whole milk
1 cup granulated sugar
1 cup packed dark brown sugar
2 tablespoons golden syrup or light corn syrup
¼ teaspoon salt
1 teaspoon pure vanilla extract
½ cup chopped dates
½ cup finely chopped toasted walnuts
½ cup ground desiccated coconut (you can substitute shredded coconut after grinding it in a food processor)
Combine the milk, sugars, golden syrup or corn syrup, and salt in a large saucepan. (As you cook, the mixture will expand like crazy, so be sure the pot is large enough. A 4-quart pot is a good size, but you'll still need to watch it.) Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture begins to bubble. Wash down the sides of the pan with a pastry brush dipped in hot water to get rid of sugar crystals. Just a few crystals on the sides can cause the candy to recrystallize.
Clip a candy thermometer to the side of the pot and continue cooking, stirring frequently, until the mixture reaches 242°F. This whole process may take more than 30 minutes, so be patient. Don't worry if it looks curdled; it will smooth out as it thickens during the beating process.
Remove the pan from the heat and add the vanilla, dates, and walnuts. Beat or stir vigorously with a wooden spoon until the mixture loses its gloss and is very thick, about 20 minutes.
Press a piece of plastic wrap directly on the surface to prevent a dry crust from forming, and let the mixture cool until it is stiff enough to form into balls. Place the coconut into a bowl. Pinch off pieces of the mixture and roll them into 1- to 1½-inch balls and roll them in the coconut. The balls will be very sticky and soft, so they may flatten a bit when you set them down. Don't worry about getting