Peanut Butter Truffles!

PeanutButterTruffle3

These peanut butter truffles were my favorite of the three truffles I made for my Chocolates & Confections final a few weeks ago. I love peanut butter and chocolate desserts so I thought I’d make a truffle with those flavors for my final. They turned out soo good!

Instead of dipping them in chocolate, I thought I would roll them in peanuts to add some texture and extra peanut flavor. I was very happy with how they turned out and my decision to roll them in peanuts instead of dipping them in chocolate.

ChocBox

Above is my chocolate box that I made for my final. I’ve never made one, and we didn’t get to practice making one in my class. So I guess you could say I was a little nervous with how it would turn out or if it even would. The process of making it was a little stressful, especially because I’m a bit of a perfectionist. However, when I was all finished, I was extremely happy with how it turned out.

I love piping filigree so I knew I wanted to use that to decorate the box. One of the last things we learned in class was how to make chocolate clay and how to make flowers out of it. I enjoyed it so much I thought I would use that as a decoration for my box as well.

ChocBox2

It’s not perfect, but I like that about it. Things went wrong in the process of making it, but it’s all in how you cover up your mistakes.

PeanutButterTruffle

Along with these wonderful peanut butter truffles I made, I also made white chocolate amaretto truffles and coconut joys! These ones were also quite delicious, but the peanut butter truffles were my favorite.

I hope you get a chance to make and enjoy these amazing truffles! They’re very easy to make and worth making!

Here’s the recipe!

 

Ingredients

4 oz. heavy cream

1 Tbsp. light corn syrup

2 oz. peanut butter

1/2 Tbsp. unsalted, softened butter

7 oz. Dark chocolate (I used Ghirardelli 60%.)

1/2-3/4 cup chopped peanuts

A small amount of dark chocolate for rolling the truffles before coating in peanuts.

 

Directions

  1. Line a 9×9 pan with parchment.
  2. In a small pot, add the heavy cream, corn syrup, and peanut butter and bring to a boil. Stir until peanut butter is melted and no longer in a clump.
  3. Pour over the chocolate. Let it sit for a minute.
  4. Add the butter, and stir until smooth.
  5. Pour into the parchment lined pan. Place plastic over the top so that it is touching the truffle filling. Refrigerate for about 30 minutes to 1 hour or until firm.
  6. Depending on how firm the truffle filling is, you can scoop it right away or put it in the mixer with the paddle attachment for a little bit until it comes together and can be scooped. (Maybe a minute or 2)
  7. Use desired truffle size. I used the smallest scoop I could find. A regular cookie scoop might be a little big. A spoon could also be used if you don’t have a scoop.
  8. Refrigerate for 10-15 minutes. Roll them so they are smooth.
  9. Melt a small amount of dark chocolate (1/4 cup approximately) and coat them with one hand while rolling them in chopped peanuts with the other. (If you have another person to help with this it would go a little easier but not necessary.)
  10. After each truffle is placed in the nuts, let them sit there for a minute or so before taking them out. This gives the nuts a chance to stick onto the truffle.
  11. This recipe yields about 18-20 truffles depending on size.

PeanutButterTruffle2

Enjoy!

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Amaretto Orange Cake 2.0

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AmarettoOrangeCake

My Spring semester finished up last week and I’m happy to have a break, at least until my summer class starts. This is the cake I made and practiced for a few weeks before our actual final. It was inspired by one of my favorite cocktails, an Amaretto Sour. It’s an orange flavored cake with Amaretto mascarpone mousse, and almond Italian buttercream! It took a lot of testing of different cake recipes until I finally found this one that had the best taste, texture, and flavor! The process was stressful, but it was worth it! I am so happy with how my cake turned out! I great reviews on it too by everyone!

Family, friends, and co-workers all tried it each week. With their critiques, I was able to make a wonderful Amaretto Orange Cake! I think I made a total of 3 cakes before I finally figured out which recipe I wanted to use and how much flavoring to add to the cake batter, filling, and buttercream.

My brother had tried a couple versions of it. The second one was the best and he jokingly called it Orange Cake 2.0. I liked it so much I decided to name it Amaretto Orange Cake 2.0!

Here’s the recipe for the cake. I recommend making it at least one day before torting (cutting into layers).

OrangeCake

Ingredients

1 cup unsalted butter, softened

3 cups sugar

8 egg whites

4 tsp. vanilla extract

2 Tbsp. orange zest

4 cups AP Flour

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

2 cups buttermilk

2/3 cup fresh squeezed orange juice

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Spray and line (cut parchment circles) 2 8-inch cake pans.
  2. In a mixing bowl with the paddle attachment, cream the butter and sugar until light and fluffy.
  3. Add the egg whites 1-2 at a time. Scrape in between each addition of the whites. Add vanilla extract and orange zest.
  4. Sift all the dry ingredients. Alternate adding dry ingredients and buttermilk and orange juice. Mix until the batter is smooth.
  5. Divide between the two pans but only fill each about half way. Use the extra batter to make about 6 cupcakes.
  6. Bake at 350 degrees until done. The cakes will spring back when touched or until a toothpick comes out clean. The cakes take about 40-45 minutes. Cupcakes will bake for at least 15-20 minutes all depending on your oven.

AmarettoOrange2

For the filling, I made an Amaretto mascarpone mousse! It’s very easy to make and quite delicious!! I love Amaretto!

Amaretto Mascarpone Mousse

Ingredients

10 oz. Mascarpone cheese

2.5 oz. powdered sugar

14 oz. heavy cream

1/2 tsp. pure almond extract

3-4 Tbsp. Amaretto (I used 4!)

Directions

  1. Using a mixer with the whisk attachment, mix together the mascarpone cheese and powdered sugar. Scrape the bowl.
  2. Add the heavy cream slowly, while mixing or when it’s off.
  3. Once it becomes thicker, add the almond extract and amaretto.
  4. The whisk should hold a firm peak.
  5. There will be leftovers, but its so good! Use as desired or just eat it.

The buttercream I used was an Almond Italian Buttercream. I love buttercream…a lot! This recipe was taken form the Culinary Institute of America (minus the flavoring).

Almond Italian Buttercream

Ingredients

1 lb. sugar

4 oz. water

8 oz. egg whites

1 lb. 8 oz. butter, chopped into small pieces

2 Tbsp. + 1 tsp. Amaretto

1/2 tsp. pure almond extract plus a splash

Directions

  1. Put the sugar and water in a medium pot. Heat to 240 degrees Fahrenheit. Make sure there are no dry pockets of sugar before cooking. Do not stir. Use a candy thermometer.
  2. Place the egg whites in the mixing bowl. When the thermometer reaches 230 degrees Fahrenheit, turn on the mixer with the whisk attachment.
  3. Pour the hot sugar syrup over the whipped egg whites slowly near the side of the bowl while the mixer is on (medium high).
  4. Once all the sugar syrup is poured in, let it cool until the bottom of the bowl is cool to enough to touch. (about 10-15 minutes depending on the room temperature)
  5. Add butter slowly, in small chunks. Once it looks a little more like buttercream, it can be added faster. This will take some time.
  6. Add flavoring last once it all comes together to look like buttercream. See Swiss Buttercream for pictures. (There will be leftovers of this as well.)

I also made an orange simple syrup to soak the cake, but the cake itself is already very moist so it could be left out. I used half a cup of water and half a cup of orange juice (fresh or from a carton is fine) and 1 cup of sugar. Place it in a small pot and bring to a boil. Turn off the heat and let cool. I recommend making this at least one day before assembling the cake. If using this orange simple syrup, brush onto each cake layer as you start to assemble and before any filling goes in.

To assemble the whole cake, first cut each 8-inch cake in half. Trim off a thin layer of the top of it isn’t very flat. Fill a piping bag with a little bit of buttercream to create what is called the dam. Pipe using a small star tip around the top of the first layer. Fill with a the Amaretto mascarpone mousse so that it is level with the buttercream ring. Repeat for the next two layers. Refrigerate for 20 minutes.

I used a cake turn table to help get even and smooth sides. If you don’t have that just ice the best you can. The cake will still taste amazing!

My garnish was florentines, since my flavors were orange and almond. I thought it would be perfect for my cake. I also made these a day or two before assembling the cake. I got the recipe from school, which was found on chow.com.

Florentines

Florentines

Ingredients

1 1/4 c. sliced almonds

1/4 c. AP flour

2 1/2 tsp. finely grated orange zest

1/3 c. granulated sugar

2 oz. unsalted butter

3 oz. light corn syrup

1 Tbsp. heavy cream (I didn’t have any so I used a tablespoon of almond milk. Regular milk should work too.)

1/4 tsp. salt

Directions

  1. Heat the oven to 350 degrees Fahrenheit. Line 2 sheet trays with parchment.
  2. Mix together the almonds, flour, and orange zest in a bowl.
  3. Place the sugar, butter, corn syrup, heavy cream, and salt into a small pot. Stir to combine and bring to a boil.
  4. Once boiling, pour over the almond mixture and stir together until everything is coated. Divide between the two pans.
  5. These spread a lot so I recommend using pans with edges. Bake for 5 minutes and then rotate for another 3-4 minutes. This will vary depending on your oven. They should be golden brown but the edges do get a little darker.
  6. Let cool and firm up. They are very crispy and quite delicious.

 

Break these into shards and place on the side of the cake to finish it! The first picture has maraschino cherries on top. It was a last minute decision, but I soaked them in orange juice and amaretto! They were good but would have been even better if I had soaked them longer, a week maybe would be best.

AMOR2

Above was my second variation. Below was my first variation!

AMOR1

I hope you enjoy this! It’s an awesome flavor combination!!