Truffettes Du Dauphine Recipes

TRADITIONAL FRENCH DARK CHOCOLATE TRUFFLES

Steps:

• Gather the ingredients.
• Heat the heavy cream in a small saucepan over medium heat until it is hot and starting to bubble but not fully boiling. Remove the cream from the heat immediately.
• Add the finely chopped chocolate and vanilla extract and stir with a wooden spoon until the ganache is completely smooth.
• Pop the pan into the fridge and chill the ganache until it is hard enough to roll into balls. Do not use the freezer, as this will make the ganache unworkable.
• Measure out each truffle by the heaping teaspoonful and use your hands to quickly roll the ganache into a ball.
• If the ganache gets too warm, put it back in the fridge for a few minutes to firm up. Work quickly so that your hands don't melt the chocolate too much. Chill the balls, a few at a time, as you go.
• Put the cocoa powder into a shallow dish. Take each chilled chocolate ball and quickly roll in the cocoa powder for an even coating. Pop the truffle onto a plate and place back into the fridge to chill down again before serving.

POTATOES DAUPHINOISE

Steps:

• Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
• Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
• Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
• Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
• Remove from oven and grate nutmeg over top just before serving.

SWEET POTATOES DAUPHINE

Steps:

• Saute onions and garlic until transparent, but not browned.
• Preheat oven to 350°F.
• Layer potatoes (alternating colors) in a 13x9 Pyrex dish, sprayed with cooking spray.
• Combine onion mixture, salt, half and half, eggs, and pepper.
• Pour egg mixture over potatoes.
• Add cheese and bake uncovered for 30-35 minutes, or until potatoes are fork tender.
• Cool and cut into squares. Serve warm.
• Makes 12 servings.

TRUFFETTES DU DAUPHINE

Steps:

• In a small mixer bowl at low speed beat chocolate and egg yolks until smooth. Add milk and liqueur and beat until smooth. At medium speed beat in butter, a few pieces at a time, until well blended. Cover and chill for 2 hours or longer.Shape candy into small ovals roll in cocoa. Store in a covered container in refrigerator or freezer.

SHIRRED EGGS : EASY AND ELEGANT

Steps:

• Preaheat oven to 375°F.
• Take 4 ramekins, and spread 1 TBS of butter on the sides and bottom of each.
• Pour 1 tsp cream into each ramekin.
• Crack an egg into each ramekin, and use a spoon to move the yolk into the center of the ramekin.
• Put in each ramekin: 2TBS Cheese, 1 1/2 TBS rosemary, and 1 TBS bread crumbs.
• Place in oven for 12-15 minutes (until whites solidify and eggs are just set), they will continue cooking after the come out.
• Let sit for 3-5 minutes and serve with toast.
• NOTE: you can also makes these with Parmesan Cheese and fresh chives yummers.

APPLESAUCE CANDY

Steps:

• Grease an 8 x 8 x 2-inch baking pan. Place sugar and applesauce in a medium saucepan. Over medium heat bring to a boil and boil for 2 minutes. Stir in gelatin until dissolved remove from heat.Stir in nuts. Pour into baking pan. Cover lightly and let stand at room temperature for 24 hours. Cut into 1-inch squares.Roll in powdered sugar. Let stand for 24 hours and roll in powdered sugar again.

APPLESAUCE CANDY

Steps:

• Grease an 8 x 8 x 2-inch baking pan. Place sugar and applesauce in a medium saucepan. Over medium heat bring to a boil and boil for 2 minutes. Stir in gelatin until dissolved remove from heat.Stir in nuts. Pour into baking pan. Cover lightly and let stand at room temperature for 24 hours. Cut into 1-inch squares.Roll in powdered sugar. Let stand for 24 hours and roll in powdered sugar again.

OPERA FUDGE

Steps:

• Butter an 8 x 8 x 2-inch baking pan. Butter a large heavy saucepan. Place half-and-half and corn syrup in saucepan. Cook and stir over medium heat until syrup is warm stir in sugar and salt. Continue to stir until dissolved. Cover and cook for 1 minute. Remove lid and cook, without stirring, until temperature on candy thermometer is 240° to 242° F. or soft ball stage Remove from heat immediately and pour onto a marble slab or heatproof counter. Do not scrape saucepan as this could cause fudge to crystallize.Place butter and vanilla in center of hot mixture and cool for 15 minutes or until edges are cool and center is lukewarm. Use a wide spatula to stir and knead candy for 10 to 15 minutes or until it loses its gloss. Add nuts. Press fudge into pan. Cut into 1-inch squares.At high altitudes make temperature adjustments (see below).

BROCCOLI ELEGANT

Steps:

• Preheat oven to 350°F Grease a 13x9 inch baking dish.
• Combine water and 3 tablespoons butter in a large saucepan. Bring to a boil; remove from heat. Stir in stuffing mix and let stand 5 minutes.
• Spoon stuffing around the edge of baking dish, leaving a well in the center. Arrange broccoli spears in well.
• Melt remaining 2 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Add bouillon.
• Add milk gradually, stirring constantly. Whisk in cream cheese and salt, mixing until smooth. Stir in onion. Pour sauce over broccoli. Sprinkle with cheddar and paprika.
• Cover with foil and bake 35 minutes. Remove foil and bake 10 minutes longer.

TRUFFETTES DU DAUPHINE

Steps:

• Melt chocolate in double boiler; cool.
• Add egg yolks, and mix thoroughly.
• Add milk and liqueur; continue to blend.
• Add butter, a few bits at a time, stirring after each addition.
• Continue to beat until mixture is thoroughly blended.
• Cover and refrigerate 2 hours or longer, until mixture is firm.
• Shape into small ovals; roll in cocoa.
• Store in refrigerator or freezer.