Friday, March 18, 2016

Mini Tiramisu in a Bowl










I love Tiramisu, and these mini Tiramisu's make amazing  food gifts as well as Purim Mishloach Manots.


MINI TIRAMISU IN BOWL
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Total Time: 2.5 hour to overnight  | Serves 6 |  Dairy


INGREDIENTS


 INSTRUCTIONS

2 -3 cups strong plunger quality coffee, cooled to room temp

3 tablespoons Tia Maria
or coffee liqueur of choice


3 eggs, separated

1⁄3 cup fine sugar 

250 g mascarpone cheese
or cream cheese softened with
2-3 tbsp of heavy cream


1 cup heavy cream
(anything that will hold the peaks)


250 g ladyfingers - I used Vicenzovo brand

TOPPING
cocoa powder, for dusting











1.  Prepare your 2-3 cups of coffee, set aside and allow to cool.

2.  Put the egg yolks and sugar in a large bowl. Beat with electric mixers until the mixture goes pale and thick. Add mascarpone and beat until combined. 

3.  Whip the heavy cream until stiff peaks hold, and fold gently into the mascarpone mixture.

4.  Beat the egg whites to soft peaks, ensure your bowl is perfectly clean. If there is any grease, it won't whip properly. Fold the whites into the mixture as well.

5.  Mix in the liqueur into the coffee. Dip each biscuits in coffee one at a time - as fast as possible (this is key) you want to avoid overly softened lady fingers. 

6.  Layer in your bowls or containers, covering the whole bottom.

7. Top with spoon fulls of mascarpone and spread out evenly.

8. Repeat with remaining biscuits and mascarpone, finishing with a creamy layer. Smooth the surface and dust with cocoa using a fine mesh sieve or strainer.

9. Refrigerate for at least 2 hours or overnight.

NOTE: These freeze great as well. Wrap them up beautifully and they make wonderful gifts or desserts on-the-go.

Tiramisu Truffles









One of my favorite desserts are coffee flavored ones. So a Purim truffle mishloach manot basket would not be the same without a coffee or espresso flavored one. So I opted for this white chocolate Tiramisu Truffle recipe for all those coffee lovers out there.


TIRAMISU TRUFFLES
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Total Time: 6 hours-overnight  | Serves 24-30 |  Dairy


INGREDIENTS


 INSTRUCTIONS

GANACHE


8 oz white chocolate

½ cup mascarpone cheese
(at room temperature,
not melted)
OR
2 tbsp of heavy cream mixed
into 1/2 cup of cream cheese
(at room temperature as well).


2 tsp Tia Maria or coffee
liquor of choice OR 1 tsp water


1-2 tsp instant coffee, instant Starbucks or Taster's Choice
will do, flavor with coffee according to taste


COATING AND TOPPING
1 oz milk chocolate block

Grated lady finger cookie
 (optional)
























TO MAKE THE GANACHE
1.  Line a baking sheet with parchment paper and set aside.


2.  Using the double boiler method, in a heatproof bowl over a saucepan of simmering hot water, melt white chocolate until smooth. Set a side to let it cool.

3.  Dissolve 1 tsp of the instant coffee in coffee liquor. If you do not have liquor you can dilute 2 teaspoons of coffee in 1 teaspoon of water instead.

4.  After the white chocolate has cooled a bit, add in mascarpone or cream cheese cheese, and using a rubber spatula mix until smooth. There may be some lumps, which is fine. Aim to smooth the mixture as best as possible. 

5.  Add in the coffee and liquor mixture in the ganache and stir. Cover and refrigerate for 3 hours to overnight. you want a smooth yet sturdy consistency enough to spoon it out.

6.  Grate the block of milk chocolate. Optional, toss in optional grated ladyfinger cookie. 

7.  Using a melon baller or a small cookie scoop, scoop out balls from the tiramisu ganache and roll very quickly with your cold hands.You'll get the feeling they are melting in your hands, so roll them fast. 

COATING AND TOPPING

8.  Roll truffles in chocolate shavings.

NOTE:
Refrigerate in an airtight container for up to 1 week or in the freezer for up to 4 weeks. K
eep these cool, when you hand these to people for mishloach manot, specify these should go in the refrigerator. 

If these are not for Purim, you can eat them right away of course. Enjoy, Purim sameach!


Nutella Truffles








We are busy moms. As joyful the holidays are, Purim brings upon a load of work, chores and cooking in Jewish households. We often resort to a mishmash of store-bought candies, chocolates or treats to fill mishloach manot baskets. To me, the best kind of mishloach manots are homemade food baskets. I love the personal touch, often more cost-effective and appreciated. This year I decided to make - IN ADVANCE and FREEZE - assorted chocolate truffles for family and friends. I love the fact I can make these the week before Purim.  This year's truffles includes:

NUTELLA TRUFFLES,
TIRAMISU TRUFFLES,
RUM TRUFFLES, AND
MINT CHOCOLATE TRUFFLES.

I bought beautiful boxes from the dollar store to wrap them up, you can also find miniature cellophane bags or mini boxes at your local art supply store. 

Although these are made dairy using Nutella, for those who are chalav Isroel, I included a link to make a homemade hazelnut chocolate spread. To make these pareve, you can also use pareve Elite chocolate spread and insert a roasted hazelnut inside the truffle. Up next is the Tiramisu Truffle recipe.


NUTELLA TRUFFLES
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Total Time: 2.5 hour  | Serves 24-30 |  Dairy


INGREDIENTS


 INSTRUCTIONS

GANACHE

8 ounces quality semisweet or dark chocolate

3/4 cup chocolate hazelnut
spread (AKA Nutella) OR

Homemade nutella spread

1/2 cup heavy cream or pareve coffee creamer from frozen aisle

COATING AND TOPPING

3 ounces of dark chocolate or chocolate chips for the coating


1 teaspoon vegetable

Roasted, finely chopped
hazelnuts for sprinkling, skin removed
























TO MAKE THE GANACHE
1.  Line a baking sheet with wax paper and set aside.


2.  Using the double boiler method, pour water in a small saucepan halfway and simmer it (avoid boiling water- you want to avoid moisture going into the chocolate).  Also, avoid using a wooden spoon. Place the heatproof bowl on the saucepan, and heat up the heavy cream until hot, but not boiling. Place the 8 ounces of chocolate into the hot cream. Using a rubber spatula, stir mixture until fully combined and the chocolate is melted. (it should be smooth and creamy not clumpy).  Stir in chocolate hazelnut spread. Remove from heat, let cool for 5 minutes, cover the bowl and refrigerate for 1-2 hours or until set.

3. With the help of a small cookie scoop or melon baller (about 1 teaspoon), scoop out chocolate mixture and form into balls using your hands. Place them onto prepared cookie sheet and place in the freezer for 15- 20 minutes.

COATING AND TOPPING
4.  In the meantime, heat remaining chocolate - the same double boiler method as above. Add oil, and stir to combine. 

5.  Remove chocolate balls from the freezer and place one ball at a time into the melted chocolate. Using a fork or wooden stick, evenly coat each ball with the chocolate. Use the fork to remove the truffle from the chocolate. Before transferring it back into the baking sheet, slightly tap the fork (with the truffle pricked on it) against the edge of the bowl to remove  any excess chocolate. Place each truffle on the baking sheet and repeat with remaining chocolate balls. 

6.  Pour leftover melted chocolate into a small Ziplock bag, cut off one corner and pipe melted chocolate in a linear up and down motion on top of each truffle and top with the crushed roasted hazelnuts.

7.  Return truffles to the fridge or freezer for 15 minutes or until truffles are set.  Try to keep these cool, when you hand these to people, specify these should go in the refrigerator. 

NOTE:
Nutella Truffles will keep up to 7 days stored in the fridge or up to 4 weeks in the freezer in an airtight container.


If these are not for Purim, you can eat them right away of course.