Truffled Bonbon Buffet

Truffled Dreams…part deux.
A truffled Bonbon buffet.
Extra whimsy to a dessert buffet.
Excellent presentation value too.
The Menu Shoppe has it covered…
sweet ideas for sweet dessert menus.
Also ideal as patron thank you treats.
Meyer Lemon and Thyme Truffles
Date Pecan Bourbon Truffles
Caramel Dark Chocolate Truffles with Fleur de Sel
Chocolate Espresso Sambuca Truffles
Meyer Lemon and Thyme Truffles
1 1/2 tablespoons fresh Meyer lemon juice
1 1/2 teaspoons fresh thyme leaves
1 teaspoon finely chopped Meyer lemon peel (yellow part only)
cocoa nibs*
*Bits of roasted shelled cocoa bits; available at specialty foods stores and at
Follow recipe for bittersweet chocolate truffle base , adding fresh thyme leaves to simmering cream. Remove from heat and let steep 20 minutes (do not strain). Stir in lemon juice and peel. Mix into melted chocolate. Chill truffle base and form truffles. Drop each freshly coated truffle (or just–formed, uncoated truffle) into bowl of cocoa nibs and turn to coat.
…and of course, so ideal for Derby parties
Date Pecan Bourbon Truffles
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup packed very coarsely chopped pitted dates
2 tablespoons bourbon
1/4 cup whipping cream
2 tablespoons maple syrup
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon ground nutmeg
1 1/2 cups finely chopped toasted pecans
Line cookie sheet with foil. Mix dates and 1 tablespoon bourbon in bowl; set aside. Bring cream, syrup, butter and nutmeg to simmer in heavy medium saucepan, stirring frequently. Remove from heat. Add chocolate and whisk until smooth and melted. Stir in date mixture and remaining 1 tablespoon bourbon. Freeze mixture until firm enough to mound on spoon, stirring occasionally, about 20 minutes. Drop chocolate mixture by rounded tablespoons onto foil-lined sheet. Freeze until almost firm, about 10 minutes. Roll each mound in pecans. Chill until firm. (Can be prepared 2 weeks ahead. Cover and keep refrigerated.) Serve cold.
Caramel Dark Chocolate Truffles with Fleur de Sel
20 ounces bittersweet or semisweet chocolate, finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel
1/2 cup unsweetened cocoa powder
Additional fleur de sel
Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water. Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours. Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight. Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)
Chocolate Espresso Sambuca Truffles
12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1/4 cup heavy cream
1 tablespoon instant espresso powder dissolved in 1 tablespoon boiling water
2 tablespoons Sambuca or other anise liqueur
In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth. Remove top of double boiler or bowl from heat and stir in liqueur. Cool mixture and chill, covered, at least 3 hours, or until firm. Form rounded teaspoons of mixture into balls and roll balls in cocoa powder, coating them. Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.
If it’s on the menu…the Menu Shoppe has it covered.
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