January 4, 2015

Giving Chocolate Truffles A New Look



I have purchased  a silicon macaron mat not so long ago. I didn't know such a thing existed until a supplier recommended I buy one. With the macaron baking mat,  I can make macarons in uniform sizes and shapes so they will look like they are done by a professional! What a brilliant invention!

I seldom make macarons. Getting a silicon mat would be a waste of money. My instinct said to go ahead and buy it.  It might come in handy someday. And sure enough, it did. I have been using it to make chocolate truffles in a disk shape,  Similar to the French confection called mendiant which is made with chocolate and topped with nuts or fruits.

The macaron kit comes with a silicone mat with raised rounds to hold the macaron/chocolate in place and a piping tool with decorative nozzles.



Chocolate Truffles:
500 g semisweet chocolate
250 ml whipping cream
flavoring of your choice
mixed candied peel

Place chocolate in an aluminum bowl or heat proof bowl. Place over saucepan of simmering water to melt.
Note: You can remove chocolate when it's 80% melted. The heat of the chocolate will melt it completely.
Heat the whipping cream  until it just begins to boil. Pour gradually over the chocolate. Let stand for a couple minutes. Stir gently.
Add flavoring of your choice.
Pipe the mixture into the middle of the circle. Top it with mixed candied peel. Chill until set.



Serve and enjoy!

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