English Chocolate Toffee Truffles
INGREDIENTS
¼ Cup Heavy Cream
¼ Cup Whole Milk
1 Tablespoon English Toffee Syrup
6 (1 ounce) Squares Chopped Bittersweet Chocolate
4 (1ounce) Squares Chopped Milk Chocolate
8 Ounce Bag English Toffee Chips – Divided
Combine cream, milk and English toffee syrup in a medium saucepan. Bring to a boil. Remove from heat. Combine bittersweet and milk chocolate in a heatproof bowl. Pour hot cream mixture over chocolates, stirring gently until completely melted. Mix in ½ of the English toffee chips. Pour mixture into an airtight container and refrigerate. Chill for at least one hour. Using a small ice cream scoop or a small melon baller, scoop a small amount of ganache. Using your hands, roll ganache to form 1 inch truffles. Coat truffles with remaining toffee chips. Makes about 24 truffles
Veal Marsala
INGREDIENTS
½ Ounces Dried Porcini Mushrooms
½ Cup Boiling Water
¼ Cup Unbleached Flour
¼ Teaspoon Salt
¼ Teaspoon Fresh Ground Pepper
1 Pound Veal Scallops – Pounded to 1/8 Inch Thickness
3 Teaspoons Olive Oil
10 Ounces Sliced Mushrooms
1 Finely Chopped Shallot
2 Cloves Minced Garlic
½ Cup Dry Marsala Wine
¾ Cup Beef Broth
1 Tablespoon Butter
4 Teaspoons Chopped Fresh Parsley
Place the dried porcini mushrooms in a small bowl and pour in the boiling water. Let stand for 10 minutes until softened. Drain & chop.
Combine the flour, salt and pepper on a large plate. Dredge the veal in the flour mixture to coat. Shake off any excess flour. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the veal and cook until browned, about 1 to 2 minutes per side. Transfer to a platter. Heat the remaining 1 teaspoon oil and add the sliced mushrooms and shallot. Cook, stirring occasionally, until the mushrooms start to brown, 5 to 6 minutes. Add any leftover flour, the porcini mushrooms and the garlic. Cook for 2 minutes until the garlic starts to brown. Pour in the marsala and broth. Bring to a boil and cook until slightly thickened (2 to 3 minutes). Return the veal to the skillet and cook, turning once, until hot (1 to 2 minutes). Remove the skillet from the heat. Swirl in the butter until melted. Serve sprinkled with the parsley. Serves 4
Basic Chocolate Truffles
INGREDIENTS
2 Pounds Good Quality Chocolate
1 Quart Heavy Cream
¼ Pound Butter
1/3 Cup Grand Marnier (or liqueur of choice)
Cocoa Powder
Melt chocolate and cream over a double boiler and whisk in butter & liqueur. Continue to whisk as the mixture cools and thickens. Pour into a storage container and refrigerate. To serve, scoop with a melon baller and roll in powdered cocoa. Truffles are soft and are not suitable for packaging as gifts. These truffles are easy to make and melt in your mouth good. Makes approximately 32
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