Whitechocolateapricotandcoconuttruffles Recipes

Steps:

• Combine chocolate and butter in a large heatproof bowl that fits snugly over a pot of barely simmering water (do not let the bowl touch the water). Stir constantly with a rubber spatula until the chocolate and butter are melted. The mixture will look grainy.
• Remove bowl from simmering water and thoroughly stir in cream one tablespoon at a time. The mixture will become increasingly grainy. As the last of the cream is added, however, it will become smooth. Press plastic wrap directly against top of mixture and refrigerate for an hour.
• Scrape mixture into bowl of an electric mixer. Beat on medium speed for 1 minute then add the liqueur in a slow, steady stream and continue beating until the mixture lightens in both color and texture, 15 to 30 seconds. Do not overbeat.
• Scrape mixture into a 14-inch pastry bag fitted with a 1/2-inch plain tube (Ateco No. 6). Pipe out 3/4-inch spheres onto a pan lined with parchment or wax paper. Refrigerate until firm, about a half hour. Roll each truffle between the palms of your hands to make it completely round. If the mixture gets too soft to roll, chill for a few minutes until firm. Roll in sifted cocoa powder. Store in the refrigerator up to one week.

Steps:

• Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
• Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
• Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.

Steps:

• Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
• Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
• Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
• Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
• Repeat with remaining balls and chocolate mixture.
• Refrigerate for 15 minutes or until chocolate has set.

Steps:

• heat heavy cream in a saucepan, bring to a simmer.
• add butter, stir until melted.
• add chocolate and stir until melted and smooth.
• remove from heat and pour into a shallow bowl.
• cool, cover and refrigerate for 2 hours until firm.
• roll mixture into 1 inch balls, roll in nuts or coconut.
• chill until ready to serve.

Steps:

• Preheat oven to 350°F.
• Line bottom of a 13x9-inch rimmed baking pan or jelly roll pan with parchment paper (sprinkle a little water on bottom of pan to help parchment stay in place).
• To make crust, add flour, salt and sugar to work bowl of a food processor. Pulse to combine.
• Add butter and pulse until texture resembles coarse breadcrumbs. (Alternately, whisk dry ingredients together in a mixing bowl. Cut in butter by hand using two knives or a pastry cutter.).
• Spread crust mixture into baking pan, using hands to press evenly. Bake for 20-30 minutes, or until golden brown. Remove from oven.
• While crust is baking, whisk together corn syrup, brown sugar, salt and eggs.
• Spread nuts, fruit and chocolate evenly over crust.
• Pour corn syrup mixture over top and let it spread (gently tilt pan to get mixture into corners of crust if necessary).
• Reduce oven temperature to 325°F Bake for 20-30 minutes, or until just set.
• Remove from oven and cool completely before cutting.

Steps:

• In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.