Need group think on candy recipe I just found (Strawberry Truffles)

[Guest guest]

Jeanne, do you think that the Wilton Meringue Powder (egg white substitute)

would work instead of raw egg whites? I use it all the time for Royal Icing

on the gingerbread houses? It does contain other things (no meat products)

like corn starch. I don't know if you would need the moisture from the raw

eggs to make the truffles work.

 

 

 

Jane

 

_____

 

 

On Behalf Of Jeanne B

Thursday, June 18, 2009 7:28 AM

 

Need group think on candy recipe I just found

(Strawberry Truffles)

 

 

 

 

 

 

 

 

I make a lot of candy. Thankfully I usually have the sense to get it out of

the house and away from my mouth before it is too late. But I found this

recipe today for Strawberry Truffles and I'm afraid these might end up

staying here.

 

The problem I have with the recipe, though, is that it contains raw egg

yolks. I'm really VERY reluctant to serve anything with raw eggs in it. Any

ideas? Right now I'm sitting here sipping ginger tea since the refried beans

from Taco Bell made me sick as a dog (doc said food poisoning) and my

stomach is in revolt.

 

Sure, it says to store in the fridge, I'm cool with that but just the idea

of eating something with raw eggs in it ...~insert shudder here~. It would

be pretty on the serving tray with some done in chocolate with pink coating

drizzled over the top and some dipped in pink coating with chocolate shot on

top. What do you guys think? Do the eggs serve any purpose other than giving

a way to introduce food poisoning to someone who forgets my admonition to

keep them refrigerated? No one has ever become ill from eating my candies

and many of them have butter in them. Argh. See ya'll later. Going to curl

up in bed with the cats. Jeanne in GA

 

Strawberry Truffles

 

Ingredients:8 ounces chopped milk

chocolate1/2 cup (4 oz) butter, room

temperature3 egg yolks, room temperature1/2 cup good-quality

strawberry preserves1 lb chocolate or candy

coating, for dipping

 

Preparation:

 

1. Place the chocolate in a medium microwave-safe bowl and microwave

until melted, stirring after every 40 seconds to prevent overheating. Once

melted, allow it to cool for about 10 minutes.

 

2. Once the chocolate is about body temperature, begin to beat it

with a hand mixer, or beat it by hand using a whisk. Beat in the butter

chunk

by chunk, then the egg yolks. Once smooth, shiny, and lighter in color, add

the

strawberry preserves and fold them in thoroughly. Cover the top of the

chocolate with plastic wrap, and refrigerate the candy until firm enough to

scoop, about 3 hours.

 

3. Once firm, use a small candy scoop or a teaspoon to scoop small

balls of ganache. Roll them between your palms to get a round shape, then

place

them on a foil-lined baking sheet. Return the balls to the refrigerator to

chill while you prepare the chocolate or candy coating for dipping.

 

4. You can use tempered

chocolate, regular chocolate, or candy coating to dip the truffles. Candy

coating has the advantage of not melting in warmer weather, and coming in

many

different colors, but it does not have the taste of authentic chocolate.

 

5. Place your desired dipping material in a microwave-safe bowl and

melt the chocolate or chocolate-flavored candy coating in the microwave,

stirring until smooth. Using dipping tools or two forks, dip a truffle ball

in

to the melted chocolate until it is completely submerged. Remove it from the

chocolate and let the excess drip back into the bowl. Place it back on the

baking sheet and repeat with remaining candy. If you like, you can add

sprinkles to the top of the truffle while the chocolate is still wet, or you

can drizzle on a contrasting color of coating or chocolate.

 

6. Place the tray in

the refrigerator to set the chocolate, for about 15 minutes. Strawberry

Truffles can be stored in an airtight container in the refrigerator for up

to a

week.

 

 

[Guest guest]

Jeanne, what is '8 ounces chopped milk'? I could not figure that part out.

 

I would try substituting marzipan for the eggs, but then it would be a very

different candy, maybe not what you are aiming for?

 

Roseta

 

, Jeanne B <treazured wrote:

>

> I make a lot of candy. Thankfully I usually have the sense to get it out of

the house and away from my mouth before it is too late. But I found this recipe

today for Strawberry Truffles and I'm afraid these might end up staying here.

>

> The problem I have with the recipe, though, is that it contains raw egg yolks.

I'm really VERY reluctant to serve anything with raw eggs in it. Any ideas?

Right now I'm sitting here sipping ginger tea since the refried beans from Taco

Bell made me sick as a dog (doc said food poisoning) and my stomach is in

revolt.

>

> Sure, it says to store in the fridge, I'm cool with that but just the idea of

eating something with raw eggs in it ...~insert shudder here~. It would be

pretty on the serving tray with some done in chocolate with pink coating

drizzled over the top and some dipped in pink coating with chocolate shot on

top. What do you guys think? Do the eggs serve any purpose other than giving a

way to introduce food poisoning to someone who forgets my admonition to keep

them refrigerated? No one has ever become ill from eating my candies and many of

them have butter in them. Argh. See ya'll later. Going to curl up in bed with

the cats. Jeanne in GA

>

>

>

> Strawberry Truffles

>

>

>

>

> Ingredients:8 ounces chopped milk

> chocolate1/2 cup (4 oz) butter, room

> temperature3 egg yolks, room temperature1/2 cup good-quality

> strawberry preserves1 lb chocolate or candy

> coating, for dipping

>

>

>

> Preparation:

>

> 1. Place the chocolate in a medium microwave-safe bowl and microwave

> until melted, stirring after every 40 seconds to prevent overheating. Once

> melted, allow it to cool for about 10 minutes.

>

> 2. Once the chocolate is about body temperature, begin to beat it

> with a hand mixer, or beat it by hand using a whisk. Beat in the butter chunk

> by chunk, then the egg yolks. Once smooth, shiny, and lighter in color, add

the

> strawberry preserves and fold them in thoroughly. Cover the top of the

> chocolate with plastic wrap, and refrigerate the candy until firm enough to

> scoop, about 3 hours.

>

> 3. Once firm, use a small candy scoop or a teaspoon to scoop small

> balls of ganache. Roll them between your palms to get a round shape, then

place

> them on a foil-lined baking sheet. Return the balls to the refrigerator to

> chill while you prepare the chocolate or candy coating for dipping.

>

> 4. You can use tempered

> chocolate, regular chocolate, or candy coating to dip the truffles. Candy

> coating has the advantage of not melting in warmer weather, and coming in many

> different colors, but it does not have the taste of authentic chocolate.

>

> 5. Place your desired dipping material in a microwave-safe bowl and

> melt the chocolate or chocolate-flavored candy coating in the microwave,

> stirring until smooth. Using dipping tools or two forks, dip a truffle ball in

> to the melted chocolate until it is completely submerged. Remove it from the

> chocolate and let the excess drip back into the bowl. Place it back on the

> baking sheet and repeat with remaining candy. If you like, you can add

> sprinkles to the top of the truffle while the chocolate is still wet, or you

> can drizzle on a contrasting color of coating or chocolate.

>

> 6. Place the tray in

> the refrigerator to set the chocolate, for about 15 minutes. Strawberry

> Truffles can be stored in an airtight container in the refrigerator for up to

a

> week.

>

>

>

>

>

>

[Guest guest]

This had me mystified too, Roseta, until I read it more closely and realised

that it should read 8 oz chopped milk chocolate, LOL.

Christie

 

, " rosetalleo " <rosetalleo wrote:

>

> Jeanne, what is '8 ounces chopped milk'? I could not figure that part out.

>

> I would try substituting marzipan for the eggs, but then it would be a very

different candy, maybe not what you are aiming for?

>

> Roseta

>

> , Jeanne B <treazured@> wrote:

> >

> > I make a lot of candy. Thankfully I usually have the sense to get it out of

the house and away from my mouth before it is too late. But I found this recipe

today for Strawberry Truffles and I'm afraid these might end up staying here.

> >

> > The problem I have with the recipe, though, is that it contains raw egg

yolks. I'm really VERY reluctant to serve anything with raw eggs in it. Any

ideas? Right now I'm sitting here sipping ginger tea since the refried beans

from Taco Bell made me sick as a dog (doc said food poisoning) and my stomach is

in revolt.

> >

> > Sure, it says to store in the fridge, I'm cool with that but just the idea

of eating something with raw eggs in it ...~insert shudder here~. It would be

pretty on the serving tray with some done in chocolate with pink coating

drizzled over the top and some dipped in pink coating with chocolate shot on

top. What do you guys think? Do the eggs serve any purpose other than giving a

way to introduce food poisoning to someone who forgets my admonition to keep

them refrigerated? No one has ever become ill from eating my candies and many of

them have butter in them. Argh. See ya'll later. Going to curl up in bed with

the cats. Jeanne in GA

> >

> >

> >

> > Strawberry Truffles

> >

> >

> >

> >

> > Ingredients:8 ounces chopped milk

> > chocolate1/2 cup (4 oz) butter, room

> > temperature3 egg yolks, room temperature1/2 cup good-quality

> > strawberry preserves1 lb chocolate or candy

> > coating, for dipping

> >

> >

> >

> > Preparation:

> >

> > 1. Place the chocolate in a medium microwave-safe bowl and microwave

> > until melted, stirring after every 40 seconds to prevent overheating. Once

> > melted, allow it to cool for about 10 minutes.

> >

> > 2. Once the chocolate is about body temperature, begin to beat it

> > with a hand mixer, or beat it by hand using a whisk. Beat in the butter

chunk

> > by chunk, then the egg yolks. Once smooth, shiny, and lighter in color, add

the

> > strawberry preserves and fold them in thoroughly. Cover the top of the

> > chocolate with plastic wrap, and refrigerate the candy until firm enough to

> > scoop, about 3 hours.

> >

> > 3. Once firm, use a small candy scoop or a teaspoon to scoop small

> > balls of ganache. Roll them between your palms to get a round shape, then

place

> > them on a foil-lined baking sheet. Return the balls to the refrigerator to

> > chill while you prepare the chocolate or candy coating for dipping.

> >

> > 4. You can use tempered

> > chocolate, regular chocolate, or candy coating to dip the truffles. Candy

> > coating has the advantage of not melting in warmer weather, and coming in

many

> > different colors, but it does not have the taste of authentic chocolate.

> >

> > 5. Place your desired dipping material in a microwave-safe bowl and

> > melt the chocolate or chocolate-flavored candy coating in the microwave,

> > stirring until smooth. Using dipping tools or two forks, dip a truffle ball

in

> > to the melted chocolate until it is completely submerged. Remove it from the

> > chocolate and let the excess drip back into the bowl. Place it back on the

> > baking sheet and repeat with remaining candy. If you like, you can add

> > sprinkles to the top of the truffle while the chocolate is still wet, or you

> > can drizzle on a contrasting color of coating or chocolate.

> >

> > 6. Place the tray in

> > the refrigerator to set the chocolate, for about 15 minutes. Strawberry

> > Truffles can be stored in an airtight container in the refrigerator for up

to a

> > week.

> >

> >

> >

> >

> >

> >

[Guest guest]

I like marzipan, but then it's yummy, it's almond and it's sweet! I used to mold

marzipan candies, paint them (food coloring paint), wrap in clear cellophane and

hang on the tree. By the end of Christmas, the kids would be tearing the tree

apart to find one. Can't use it for some of the folks who'll be getting the

candy - massive nut allergies. I think I'm going to try making them both ways

and see if there's any massive difference in the candy. All these years I've

made confections and I can't recall raw eggs in any of them.

 

I copied the recipe from some e-mail I get from the All Recipes-candy mails I

get. Next time I'll remember to put my nose on the screen to carefully read!!

lol!

 

Hugs, Jeanne in hot Georgia