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Posts Tagged ‘chocolate chips’


Heiratspillen, a Nut/Chocolate Truffle

Why is it that when I see a table of pastries, beautiful pastries, small cookie type pastries, exquisite layered cakes and various fruit platters on a table set for an Afternoon Coffee or Tea….…I immediately zero in on that small bowl of chocolate truffles….do you do the same?

Every Christmas  when I still lived at home, when I went to school, my mother made a small confection which she called “Heiratspillen.”  This German word translates into…  “Wedding-Pills.”

I have not heard anyone else call them that name, nor do I know anyone who makes them, but it certainly was and still is one of my most favorite “little bites” during a holiday season.

Heiratspillen Recipe

4 cups finely ground walnuts……or pecans (nut meal)

1 ½ cups sugar

1 Tbsp Cacao Powder – Dutch Processed

4 oz – 4 squares of semi sweet chocolate, (Baker’s German’s 1 oz Chocolate squares)

2 egg whites

3 to 4 Tbsp Rum

Crystallized sugar for coating

Use a flat plate, and place the 4 chocolate squares on it, and microwave them at a high temperature set at 30 seconds.

Repeat this process until the chocolate squares are melted, it usually takes about 3 to 4 times with rotating the plate each time. With a small spatula flatten the melted chocolate on the plate and cool it till it comes to room temperature.

Beat the egg whites in a small bowl until just foamy, and set aside.

Into a large bowl measure the 4 cups of nut meal, add the sugar, and mix them together. Add the melted chocolate and the foamy egg whites and mix again gently.  Now add the Rum and bring the mass into a thick pliable mass, thick enough to roll into little balls.

It is good to let it rest for about ½ hour at room temperature for the flavors to blend.

Roll this mixture into small balls, about ¾ inch in size, and coat them in crystallized sugar.

Place them onto a tray to dry over night at room temperature, and cover them with wax paper for another day.  To store them place them in an airtight container and keep them refrigerated….do not freeze them….they will keep refrigerated for 3 to 4 months or longer……unless you eat them sooner….

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The Traditional Chocolate Truffle

This is another favorite of mine…and I always thought that to make them is very difficult.  I admired people who would tell me that they just whipped up some truffles late the night before.

I was so impressed!  You see this was before I attended classes at culinary schools and became a cooking teacher.

I like to use bittersweet chocolate that contains 60% Cocoa, but I have made them with semisweet chocolate and milk chocolate as well. They all come out just as well since it is one of the simplest recipes that one can imagine. To make truffles is not magical even though the results are…….

All you need is 2 lbs of chocolate and 1 cup of heavy cream…. Cointreau, and some cacao powder, preferably Dutch Processed….  Four ingredients…..that is all.  In essence you are making a “ganache” that will turn into truffles when cooled.

Traditional Chocolate Truffle Recipe

2 lbs dark chocolate morsels or chopped from a block

1 cup of HEAVY cream

1 Tbsp Cointreau  ( Orange Liqueur)

Dutch Processed Cacao powder

Place the chocolate pieces into a microwavable glass bowl and add the cup of HEAVY cream. Place these ingredients into the microwave set at HIGH and heat for 1 minute.  The chocolate will have started to melt.  Mix it gently with a metal spoon and if not quite melted….. and this is the most difficult part in the process of making truffles ….put it back into the microwave and heat it again but, only for 10 seconds, take it out and gently mix it again.  If it’s still not completely melted heat it again only for 10 seconds, mix it again gently and incorporate the cream into the melted chocolate.   If you still see   pieces in the melted chocolate it goes back into the microwave for another 10 seconds.  At this time it should have melted all the chocolate pieces. Now keep stirring the ganache… until it is very smooth and glossy.

Place the bowl of ganache… with the spoon that you stirred it with… into the refrigerator for about 15 to 20 minutes.  Mix it again.  The sides on the bowl will obviously cool quickest, scrape the hardened chocolate off the sides and mix it back into the still softened ganache.  Repeat the process of cooling the ganache in the refrigerator until it becomes a heavy creamy mass.   Then use an electric hand mixer whip the chocolate ganache until the color changes just slightly….it will look slightly lighter in color and with that you are just about to the fun part of making the chocolate truffles.

The only thing that is left is to roll them into little balls – about ¾ to 1 inch in diameter and coating them in cocoa powder.   Place them onto a cookie sheet and place a wax paper over them.   Leave them sitting in a cool place at room temperature over night.   To store them place them into an airtight container and refrigerate them…..so not freeze them.  They would last for three to four month or longer if you have not enjoyed them sooner.

Do you have a favorite truffle and how do you make them….?  When you make the truffles from the above recipes and have any questions…please, let me know and I will gladly answer them and help along…because, I would love to see you storing them in your refrigerators to have on hand when you feel you want to surprise someone special…..

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All Rights Reserved: Maria Reisz Springer

maria@majaskitchen.com

You may share my blog ….. http://www.majaskitchen.com ….with your friends!

Thank you!

Wishing everyone a most Happy Truffle Day!

Maria/Maja…….Maja’s Kitchen LLC

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Mrs. Slater’s Banana Cake

receives a make-over!

This was originally a banana cake recipe  that I received from my mother-in-law’s friend.  I had to promise not to share the recipe until she had passed away.

I kept my promise….

I loved the original cake very much.  I loved its moisture, its flavor, but always felt it needed a little more than just banana pulp and chopped pecans.  I wanted to have more to chew with every bite  so that I could savor the flavors longer.  Every time I made it, and every time I sliced the loaf still warm and had that first bite and  breathed the banana’s flowery fragrance the Austrian Bischof’s Brot came into my mind.

My mother made an Austrian  Bischof’s Brot for holidays.  It was a yellow Vanilla flavored cake with lots of dried fruit to give it a solid, and chewy experience as one enjoyed it with that first sip of coffee.

I felt that Mrs. Slater’s banana cake recipe would have the right consistency while enhancing it with my collection of dry fruit and some chocolate from the pantry.

Maja’S  Banana Cake

1/2 cup butter  (1 stick or 1/4 lbs)

1 1/2 cup sugar

2 large eggs

1 1/2 cups banana pulp ( about 3 frozen very ripe bananas thawed)

1/2 cup Sour Cream

2 cups flour – not sifted

1 tsp baking soda

2 tsp Vanilla Extract

1 tsp Orange Flavor

Zest of one lemon

Zest of one orange

3/4 cup chopped almonds or walnuts or hazelnuts or pecans

1/2 cup raisins

½ cup shredded coconut – optional

½ cup chopped dried apricots

½ cup chocolate chips

Note:   You can add as many, and any kind  of dried fruit as you like and have in your pantry or refrigerator.  The batter is moist enough to handle any addition of fruit….

Cream butter and sugar until very yellow and fluffy, then add the eggs one at a time and beating them thoroughly.

Mash the banana pulp with a fork and add it to the mixture above.

Add the flavors and zest into the mixture next.

Place a strainer over a bowl and sift the flour together with the baking soda. Add the flour mixture into the batter and mix gently but, well.

Place the nuts, raisins, chocolate chips and chopped Apricots into a separate bowl, and dust them with a little flour by mixing them together.

Now add the above mixture into the batter while alternating with the sour cream.

Mix well but do not over mix.

Bake the cake in loaf pans or a Bundt cake form – at 325 F until cake tester comes out clean, about 1 hr or a little longer.

When baked let the cake cool and dust it with powdered sugar, then serve it with coffee or tea.

This is a very simple cake and following the recipe should not be difficult.  Hopefully you will make it soon and enjoy it as I do.  It would be nice to hear how it turned out in your kitchen and if it was liked to whomever your served it.

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Copyright: Maria Reisz Springer……..

Maja’s Kitchen….

http://www.majaskitchen.com

maria@majaskitchen.com

http://www.culinaryhalloffame.com/

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Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

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