Ingredients
1 diana lewis vgwn37a
PRALINE POWDER
1 tbsp canola oil
1/2 cup sugar
1/2 cup whole almonds
TRUFFLES
6 oz semisweet chocolate
1/4 cup unsalted butter
2 1/2 tbsp orange liqueur
2 tbsp heavy cream
1 orange grated peel
COATING
1/2 cup unsweetened cocoa
4 oz semisweet chocolate
Directions
praline powder: oil a cookie sheet and set aside. In a heavy 1 quart
sauce pan, melt the sugar over low heat cook untill it reaches 310 on
candy thermometer and begins to carmelize. Add the almondss and
contunue cooking until candy becomes rich brown. Pour hot mixture on
to cookie sheet and cool till hard bread into pieces and grind into a
fine powder, in a blender or food processor. TRUFFLES: Melt chocolate
over hot water in the top of a double boiler. Stir in butter,
liqueur, cream orange peel and praline powder. Place mixture in
fridge and allow to cool until thick enough to shape (about 1 hour)
Form into balls 1/2 inch in diameter. Place in a single layer on a
cookie sheet and freeze till firm. COATING: Sprinkle cocoa on a waxed
lined cookie sheet. Melt chocolate over hot water. Allow to cool to
luke warm. Put a dollop of luke warm chocolate in your hand and
quickly roll a frozen truffle in it. Thinly coat each truffle, then
roll in cocoa. Store in an airtight container. Makes 4 doz.
Servings: 48 servings
Chocolate Praline Truffles Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
It is actually possible to trace the history of recipes back into the distant past, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. However, these, ancient cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move into Roman times 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Romans were skilled in the use of a wide range of herbs, including some that we all recognise like thyme, rue and asafoetida. As we move on, there are a couple of interesting cookery books dating from the fourteenth century : a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the curry that is served today, but instead descriptions of the types of meals enjoyed by the upper classes of that period. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from Arab countries, including basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in manuscripts on cooking, the majority of which are now in academic collections. During the next few centuries, the powerful families of Wesstern Europe tried to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that formal cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe publications were increasing in popularity mostly due to more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Chocolate Praline Truffles recipe.
