Candy Corn Truffles Recipe 445

Steps:

• Take 1/4 cup of the candy corn, and finely chop it into small pieces. Set aside for now. Place the cream in a small saucepan over medium heat, and bring it just to a boil. Once boiling, remove the pan from the heat and add the white chocolate to the saucepan, along with the pinch of salt. Whisk until the heat from the pan and cream melt the chocolate. The mixture will be very thick. Add the room temperature butter to the bowl, and whisk until the ganache loosens up and is smooth and shiny. Pour the ganache into a medium bowl, press a layer of cling wrap on top of the ganache, and let it cool completely to room temperature. Once at room temperature, stir in the chopped candy corn. If you stir it into warm ganache, the candy corn will start to melt and will turn your ganache into a streaky mess. Refrigerate the ganache until it is firm enough to scoop and roll, about 2 hours. Use a teaspoon or a 1-inch candy scoop to form balls of ganache and place them on a sheet of parchment. Dust your hands with a light layer of powdered sugar and roll the balls between your palms to get them perfectly round. If you have the time, let the truffles sit at cool room temperature overnight to dry and set the ganache. Otherwise, refrigerate them until they're firm. Melt the white candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Once melted and smooth, use dipping tools or a fork to dip a truffle into the melted coating. Set the dipped truffle back on the baking sheet, and while the coating is still wet, press a whole candy corn on top of the truffle. Repeat until all of the truffles are dipped and decorated. If you'd like, you can vary the decorations by topping the truffles with Halloween sprinkles, other candies, or drizzles of orange and yellow chocolate. Let the coating set completely before serving. Store Candy Corn Truffles in an airtight container in the refrigerator for up to two weeks. The candy corn pieces in the ganache will gradually lose their chew and become softer over time. For the best taste and texture, bring the truffles to room temperature before serving.

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies until fine crumbs. Remove and set aside; continue and process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 24 (1 1/2-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
• In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
• Remove one-third of cookie balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate; tap off excess chocolate. Return to lined cookie sheet, and immediately press in eyeballs. Decorate using candies, nuts and sprinkles as desired, using photo as a guide. Repeat with remaining cookie balls. If chocolate has cooled too much, reheat. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.

Steps:

• Heat the oil in a frying pan.
• Add the onion and garlic and fry gently until translucent - about 3 minutes.
• Add the poblano strips and fry for an additional minute.
• Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
• The fungus should be tender, retaining some moisture, but not soft and mushy.
• Stir in the epazote and cook uncovered for another 2 minutes.
• NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.