This is my current favorite. The peanut butter is very creamy and I love the chewiness of the orange flavored wine jelly. I used dark chocolate for these.
The ganache is tart and sweet and best with sweet white chocolate. I found a bag of malted milk crisps at the candy supply store and used the bits to cover the soft ganache balls. They add very little sweetness but I like the malted milk flavor.
ganache
3 tablespoons heavy cream
1 cup semi sweet or milk chocolate
1 tablespoon butter
3 tablespoons honey
½ cup pomegranate molasses
coating
tempered white chocolate
malted milk crisps
- Make the ganache: In a double boiler, heat the cream; Add the chocolate and butter and heat until melted, stirring to combine. Add honey and pomegranate molasses and gently stir. Transfer half into a container and let set in the refrigerator. Leave the other half on the kitchen counter.
- Coat the ganache balls: Pour tempered chocolate on round candy molds and place in the freezer for a few minutes. Fill with room temperature ganache just below the rims of the mold cavities, put back in the freezer for a few minutes, then cover bottom with tempered chocolate. Refrigerate for 30 minutes. Form the chilled ganache into 1 inch balls; roll in malted milk crisps and refrigerate until firm.
- To serve: Unmold white chocolate candies and trim edges if necessary. Transfer both chocolates into paper cups and serve. Refrigerate leftovers.
Bittersweet Chocolate with Chai Cream Center
chocolate shells
tempered bittersweet or semi sweet chocolate
chai cream
½ cup plus 2 tablespoons heavy cream
1 tablespoon black tea leaves
1 tablespoon Earl Grey tea leaves
1 large cinnamon stick, broken in two
8 whole cloves
8 whole black peppercorns
cardamom seeds from 8 pods
¼ teaspoon grated nutmeg
1 inch piece ginger, sliced thin
2 cups white chocolate chips
- Crack or pound cinnamon stick, cloves, black peppercorns, and cardamom seeds.
- In a small pan, heat cream over medium heat and add the leaves and spices. Cover pan and simmer over lowest heat for 15 minutes. Turn heat off and let steep for another 15 minutes.
- Strain though a fine sieve into a glass bowl and set on top of a pan of low simmering water (or double boiler). When heated through, add white chocolate, a handful at a time, stirring until melted. Cool to room temperature. Fill chocolate molds and leave in the refrigerator until set. Unmold, cover in foil wrappers or set on paper cups.
Brown Sugar Meringue Cookies and Salted Honey Caramels Dipped in Bittersweet Chocolate
I love these tiny buttons. They are all at once crunchy, chewy, and chocolaty. Very addicting!
chocolate shell
tempered bittersweet chocolate
flaked sea salt, optional
cookies
2 egg whites
a pinch of cream of tartar
1 cup dark brown sugar
1 teaspoon pure vanilla extract
salted honey caramel recipe here
- Cookies: Preheat oven to 300° F. In the bowl of a standing mixer with wire whisk attachment, beat egg whites and cream of tartar until foamy. Gradually add brown sugar and beat until stiff and glossy. Beat in vanlla extract. Transfer meringue into a piping bag; snip a ¼ inch opening and pipe 1-inch rounds 1 inch apart on parchment-lined sheet pans. With slightly wet fingers, flatten top of cookies. Bake until golden brown and dry to the touch, about 20 minutes. Turn heat off and leave in the oven for another 20 minutes. Remove parchment papers from sheet pans; gently remove cookies from paper.
- Caramel: Transfer into a piping bag and pipe a teaspoon on top of each cookie.
- Dip cookies in tempered chocolate. Sprinkle a few grains of flaked sea salt, if desired. Leave on the kitchen counter until chocolate coating is set.
Rosewater Cream in White Chocolate
The fondant is soft that it oozes out when I bite into it.
chocolate shell
tempered white chocolate
rosewater cream fondant
1 cup heavy cream
1½ cups white chocolate pieces
2 teaspoons rosewater
a few drops of pink food dye
garnish
unsprayed rose petals
- Prepare molds, preferably shallow, with tempered chocolate; refrigerate while preparing fondant.
- In a double boiler, heat cream and add chocolate. Stir until chocolate is completely melted. Stir in rosewater and food dye. Transfer into a piping bag; snip a small hole and pipe a thin layer on top of chocolate. Cover with chocolate. Refrigerate until completely set. Unmold and garnish tops with rose petals using a small amount of melted chocolate.
White Chocolate Coated Grapes