Recipe from http://homecooking.about.com/cs/atozfoodindex/ht/creme_fraiche.htm
Creme Fraiche
1 cup whipping cream mixed with 2 tablespoons buttermilk.
Combine well in glass jar and cover.
Let stand at room temperature 12 to 24 hours
Stir well and refrigerate.
Use within 10 days.** If it s close to the 10 days, remove 2 tablespoons of the Creme fraiche and mix with one cup of whipping cream.. and repeat directions...
The more you make the better it gets...
Saturday, April 24, 2010
Orange Chipotle Truffles
Recipe is from http://www.fabulousfoods.com/recipes/article/111/19778
Orange Chipotle Truffles
Ingredients: 1 cup heavy cream
1 tablespoon sugar
1 tablespoon butter
1 teaspoon finely grated orange zest
1 teaspoon chipotle Chile powder
8 ounces semisweet or bittersweet chocolate, chopped evenly
1 tablespoon orange liqueur
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup cocoa
2 tablespoons powdered sugar
1 teaspoon chipotle Chile powder Instructions: Makes Approximately 24 truffles
Heat the cream sugar, butter, orange zest and 1 teaspoon of Chile powder to a boil over medium-high heat. Be careful not to boil over. Remove from the heat and stir in the chocolate, liqueur, salt, and vanilla until smooth.
Pour into an 8-inch baking pan, cover loosely, and refrigerate until firm.
Combine the cocoa, powdered sugar, and additional teaspoon of Chile powder in a shallow bowl. In batches, scoop out teaspoon or tablespoon-size portions of the truffle mixture; roll them into balls and coat them with the truffle mixture. Set the balls on a baking sheet and refrigerate until firm. Store in an airtight container with the cocoa mixture in the refrigerator for up to 1 week, or freeze.
Orange Chipotle Truffles
Ingredients: 1 cup heavy cream
1 tablespoon sugar
1 tablespoon butter
1 teaspoon finely grated orange zest
1 teaspoon chipotle Chile powder
8 ounces semisweet or bittersweet chocolate, chopped evenly
1 tablespoon orange liqueur
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup cocoa
2 tablespoons powdered sugar
1 teaspoon chipotle Chile powder Instructions: Makes Approximately 24 truffles
Heat the cream sugar, butter, orange zest and 1 teaspoon of Chile powder to a boil over medium-high heat. Be careful not to boil over. Remove from the heat and stir in the chocolate, liqueur, salt, and vanilla until smooth.
Pour into an 8-inch baking pan, cover loosely, and refrigerate until firm.
Combine the cocoa, powdered sugar, and additional teaspoon of Chile powder in a shallow bowl. In batches, scoop out teaspoon or tablespoon-size portions of the truffle mixture; roll them into balls and coat them with the truffle mixture. Set the balls on a baking sheet and refrigerate until firm. Store in an airtight container with the cocoa mixture in the refrigerator for up to 1 week, or freeze.
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