Say I Love You: Tempt Your Valentine with cake, chocolate truffles



Over the years, many home cooks and chefs have shared their tried-and-true recipes for Valentine’s Day. Sullivan truffle maker Ed Dederer and former Ellsworth American columnist Allene White are among them. We have dusted off some of our favorites for our readers’ cooking pleasure.

For his popular chocolate truffles, Ed Dederer used No. 90-5603 candy molds. He also favors dark chocolate flavored candy wafers to make the shells. For the filling, he recommends Ghirardelli 60 percent cocoa nibs, cream and butter. He has also used Nestle.

Ed Dederer’s Chocolate Truffles
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Servings
55
Servings
55
Ed Dederer’s Chocolate Truffles
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Servings
55
Servings
55
Ingredients
  • 8 oz. dark chocolate or one cup dry measure (Ghirardelli or Nestle)
  • ¾ cup heavy cream
  • ½ stick softened butter cut in pieces
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Instructions
  1. Melt the chocolate in a double boiler over hot but not boiling water.
  2. Meanwhile, in a separate saucepan bring cream to a boil.
  3. Once chocolate is melted, remove from heat and pour cream into chocolate and stir with a wooden spoon until completely blended.
  4. Let mixture sit until room temperature then stir in softened butter until mixture is smooth and well blended. This is the time to add a couple drops of flavoring to some or all of the mixture if you’re going to.
  5. Refrigerate until chocolate becomes firm.
  6. Have ready the candy mold and dark chocolate flavored candy wafers.
  7. Place ½ of a wafer and 7 Ghirardelli nibs or Nestle chips in each compartment. Alternately, you can put ¼ of a wafer and four nibs or chips in each compartment. The wafer contains a small amount of some substance that prevents the chocolate from sticking to the mold.
  8. Microwave mold at half power for 20 seconds. Rotate the mold and repeat until chocolate melts. How many times to microwave and rotate will vary greatly depending on the power of your microwave.
  9. Using a small brush, like a striping brush, coat the inside of each compartment with chocolate. “I find it best to hold the mold up to the light to make sure the inside is completely coated,” said Dederer.
  10. Put the mold in the freezer so the chocolate firms.
  11. Pull the truffle filling that you estimate you will need to fill the mold cavities out of the refrigerator in a plastic measuring cup and zap at half power for about 20 seconds.
  12. Pour filling into molds filling below the top lip of the cavity. Return the mold to the freezer while you melt chocolate for the bottom of the candies.
  13. To make the bottoms, melt about 25 to 30 nibs or chips for an 11-piece mold.
  14. Pull the mold out of the freezer and using a spatula, lightly cover each cavity with chocolate.
  15. Return the mold to the freezer for a few minutes and then invert the mold over a bread board or countertop and tap the back with a knife handle or spoon to remove. If the truffles don’t come out, return the mold to the freezer for a few more minutes.
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Espinoza frosts a batch of her red velvet cupcakes in 2012. She ranked second in the 2010 National La Art Du Chocalatier Challenge. ELLSWORTH AMERICAN PHOTO BY JACQUELINE WEAVER

In 2012, Ellsworth pastry chef Veronica Espinoza shared with us the following recipe. Veronica spent an intense year at Le Cordon Bleu College of Culinary Arts in Austin, Texas and graduated with highest honors, earning a certificate in baking and pastry arts.

Red Velvet Cupcakes
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Servings
12
Red Velvet Cupcakes
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Servings
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Servings
12
Ingredients
  • cups sifted cake flour
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • 1 Tbsp. regular or Dutch processed cocoa powder
  • ¼ cup unsalted butter at room temperature (if you use salted butter omit the ¼ tsp. salt)
  • ¾ cups granulated white sugar
  • 1 large egg
  • ½ tsp. pure vanilla extract
  • ½ cup buttermilk
  • 1 Tbsp. liquid red food coloring
  • ½ tsp. white distilled vinegar
  • ½ tsp. baking soda
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Sift together flour, baking powder, salt and cocoa powder and then set aside.
  3. Cream together sugar and room-temperature butter until light in color. Add the egg and vanilla extract until combined. In a small bowl combine buttermilk and food coloring.
  4. Add sifted dry ingredient in thirds corresponding with the red buttermilk. Start with dry and end with dry. (Note: Do this on low speed. Overmixing can cause a dense, dry cake. Mixing causes gluten to form.)
  5. Combine the vinegar and baking soda together last to activate it and then stir into batter by hand until combined.
  6. Scoop batter into cupcake liners placed in cupcake pan.
  7. Bake 18 to 24 minutes.
Recipe Notes

Cream Cheese Icing

Two 8-ounce packages cream cheese

2 sticks of butter (unsalted, room temperature)

Two 8-ounce packages cream cheese

2 sticks of butter (unsalted, room temperature)

1 tsp. vanilla extract

4 cups confectioners' sugar

Using paddle attachment in a mixer, cream together cream cheese, butter and vanilla extract. On low speed add sugar. When combined, turn up to high speed until smooth.

 

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Little Light Chocolate Cakes
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Little Light Chocolate Cakes
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Ingredients
  • ¼ cup vegetable shortening
  • 1 cup sugar
  • ¼ cup unsweetened cocoa
  • ½ cup boiling water
  • cups all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg, slightly beaten
  • 1 tsp. vanilla extract
  • ½ cup sour cream
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Instructions
  1. Preheat oven to 350 degrees. Prepare baking cups.
  2. Put the shortening, sugar and cocoa in a mixing bowl, pour in the boiling water and beat until smooth. Combine the flour, salt, baking powder and baking soda and sift this into the bowl over the shortening mixture. Beat until well blended. Add the egg, vanilla and sour cream; beat until smooth and creamy.
  3. Spoon the batter into the prepared pans, filling cups about three quarters full. Bake for 20 minutes and test with a toothpick. When done, remove from oven and let cool in the pan, then remove cupcakes to a rack to cool completely.
  4. Frost with a thin coat of Chocolate Butter Frosting.
Recipe Notes

Chocolate Butter Frosting

3 squares unsweetened chocolate

6 Tbsps. milk

3 cups sifted confectioners sugar

6 Tbsps. softened butter

Dash of salt

1 Tbsp. vanilla extract

Melt chocolate, bring milk to boil, then pour it over the sugar in a mixing bowl. Beat until smooth. Add the melted chocolate and beat well. Let mixture come to room temperature, then beat in butter, salt and vanilla. If too runny, adjust with more confectioners sugar. Spread on cakes at once. Yield: about 16 cupcakes.

 

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