Festive truffles and marshmallows!
Tonight we have truffles, truffles, truffles, and marshmallows!
My wife is off at the local neighborhood drunken wives club, and I'm home with the little one. It's not that bad of a deal. He's asleep, and I can play WoW without any interruptions :D. I sent her off with a basket of festive halloween marshmallows and two containers of truffles.
We both think the marshmallows were the best I've ever made, but I'm afraid that the 24 hours of sitting might have changed the outside texture a little. The outsides were not as soft as they were the evening before. I made orange clove marshmallows. I used the el bulli recipe ad mixed it with the Alton Brown recipe. I think this is my favorite combination of techniques and ingredients. I steeped the orange zest, juice, nutmeg, allspice, and cloves, them mixed that with the gelatin - 2 packets powdered gelatin and three sheets of hydrated gelatin.
At first I was wondering if the mixture would come together, but after 13 minutes, everything was looking the way it should. I added the vanilla and orange extract (for extra flavor) and the smell was amazing. THese were the softest marshmallows i've made to date, The sagged under their own weight. I cut some in 1x2 inch rectangles, that was enough length for them to sag a little. To the tongue, this means they are very tender and fluffy. It's really hard o describe. It's like eating meringue straight from the mixer, granted, it was a swiss meringue for the most part. The whipped egg whites add such a lightness compared to gelatin only recipes. It is so worth adding the egg whites to the recipe. The shelf life is lessened, but the experience is much nicer. Recipe after the break
Next was an assortment of truffles.
This was my first real attempt at making truffles. I made a sample batch the week before to see if I could figure out the technique. It's stupid simple. It's a little technique and a lot of patience. That, and the proper equipment.
The first batch was spiced bittersweet chocolate rolled in clove infused dutch process cocoa. The second batch was spiced bittersweet chocolate, rolled in spiced chocolate (cayenne and cinnamon), and rolled in dutch process cocoa. The third batch was bittersweet chocolate, with cinnamon infused home made peanut butter, dipped in chocoalte, and rolled in Oreo crumbs. These were the best.
I've discovered that $20 in couverture chocolate and a few staples can make an insane amount of truffles. About 120 truffles for $25 dollars. These are Godiva quality if you do them right. Granted, you are stuck with a limited number of flavors, but for gifts or entertaining you can't beat the price. The recipe I ended up using was very rich and satisfying. The centers melt in your mouth,and the thin chocolate exterior keeps the ganache center from 'escaping'
OVerall, I think these were very successful. My wife didn't like the second batch of spiced chocolate truffles, I think it might have been the spiciness in the aftertaste, but I'm not 100% sure.
Sketchy's Marshmallow Recipe
- 180 grams infused tea - I used clove, orange zest, and orange juice
14 grams powdered gelatin- three sheets gelatin
- 500g sugar
- 240 grams water
- 2 egg whites
- pinch of kosher salt
Mix the tea and powdered gelatin together. Mix a few times to ensure that the bottom of the gelatin is not watertight and still dry.
Soak the sheets of gelatin in water (if you don't have sheet gelatin, use three packets of powdered, instead of two)
Place the sugar and water in a pot and cover. Cook on high for three minutes. Uncover, attach a candy thermometer, and cook to 125 C.
When the sugar is at temperature, remove from heat and mix in the sheet gelatin and powdered gelatin/tea mixture. Stir until well combined.
When the sugar come off the heat, whip the egg whites and salt to stiff peaks in a stand mixer. This may take a few minutes.
Once stiff, very slowly pour the sugar mixture into the whipped egg whites on low speed. Once all the mixture is combines, set the mixer to high and whip for 13 minutes.
After 13 minutes, the sides of the bowl should be room temperature. At this point, add any extracts and flavors. I used vanilla paste and orange extract.
Whip for one more minute.
Spray your spatula with non stick spray and spread/pour the mixture into the prepared pan. Level the surface and place in a cool, dry place.
At this point, you can dust the surface with the cornstarch/powdered sugar mixture, or you can cover it with a man or tight fitting shrink wrap. DO NOT let ANYTHING touch the surface except the cornstarch mixture. it is incredibly sticky. Depending on the dusting thickness, you may have to lightly pull the edges from the pan when preparing to slice.
After letting the marshmallows sit for a minimum of four hours, flip them out onto a prepared surface (cornstarch and powdered sugar). Cut them with a pizza wheel and dredge the edges with the cornstarch mixture. These are best served immediately, but will hold for up to two weeks in a zip lock bag.
Come back tomorrow for the truffle recipes.
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Marshmallows are just the best fun aren't they. First time I made them I was overwhelmed: not hard, it really does work to make marshmallows AND they aren't at all like what comes out of a plastic bag! Worlds better.
I sure am loving your blog...homemade marshmallows and truffles yum! I have made truffles but not marshmallows yet...another person I saw added strawberry puree (strained of course) to their marshmallows. I will have to try your harvest type too! Also you play World of Warcraft...so do my husband, stepson and I. Haven't reached level 70 yet (only level 60) but I will get there...blood elf mage of course...I never thought I would find another foodie who loves WoW too!