7. Melt remaining white chocolate in a microwave safe bowl in 15 second bursts, stir, continue to microwave for 15 seconds at a time, stirring each time until chocolate is melted. Using a fork or toothpick, dip each truffle to coat, and replace it on a parchment.
7. Refrigerate. Serve at room temperature.
These can be stored for up to two weeks.
* * *
Cranberry White Chocolate Truffle Cups
Ingredients
6 T heavy whipping cream
1 ¼ lbs. White chocolate, very finely chopped
¼ C finely chopped sweetened dried cranberries
Confectioner's sugar
50 small fluted paper candy cups
* * *
Preparation
1. Heat cream in a medium saucepan over medium heat until it simmers.
2. Add 1 ½ cups of chopped white chocolate to a heat proof bowl and pour hot cream over chocolate. Let sit for a few minutes to melt the chocolate, then stir until smooth.
3. Whisk finely chopped dried cranberries into mixture. Cover bowl with plastic wrap, then refrigerate until firm. This will take several hours to overnight.
4. Using confectioner’s sugar to keep the ganache from sticking to your hands, make ¾ inch balls and place each in their individual candy papers.
5. Melt remaining chocolate in a microwave safe bowl in 15 second bursts, stir, continue to microwave for 15 seconds at a time, stirring each time until chocolate is melted.
6. Transfer the melted chocolate to a measuring cup if desired and pour over the cranberry balls in the candy paper cups.
Refrigerate or leave to sit until hardened. Serve at room temperature.
* * *
Decadent S’mores
Ingredients
Fine chocolate bar, Peruvian or Chilean chocolate are perfect. (One chocolate bar per person, makes two s’mores)
Graham crackers or ginger snaps (2 per person, makes two s’mores)
Homemade Marshmallows (see homemade recipe below) (1 per s’more) (You’ll need to make these at least a day ahead)
Preparation
Prepare your graham crackers or gingersnaps by placing a piece of chocolate bar on top. Prepare as many as you plan to make.
Using a stick, toast marshmallows over the stove by heating them just above the flame of a gas burner, or just above the surface on an electric burner. Of course, you can always make a bonfire and toast the marshmallows that way, too.
Once toasted, place your marshmallow on the prepared cracker and use the other cracker to hold the marshmallow in place as you remove the stick. You now have a delicious sandwich. Eat right away or it’s okay to allow to cool and eat later.
* * *
Homemade Marshmallows
Ingredients
Vegetable oil
1 C confectioners' sugar
3 (¼ -ounce) envelopes powdered unflavored gelatin
1 ½ C granulated sugar
1 C light corn syrup
¼ t salt
2 t pure vanilla extract
Special equipment:
9-inch square baking pan
4 1/2-quart or larger stand mixer with whisk
Candy thermometer
Preparation
1. Coat the bottom and sides of 9-inch square baking pan with vegetable oil. Dust the pan generously with confectioners' sugar, knocking out any excess.
2. Put ½ cup water in the bowl of a stand mixer. Sprinkle gelatin into the bowl and stir to make sure all the gelatin is in contact with water. Let this sit while you make the simple syrup.
3. In a large, heavy saucepan, combine the granulated sugar, corn syrup, salt, and ½ cup water over medium heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the syrup and continue boiling without stirring, until the thermometer registers 240°F (soft-ball stage). Lower heat if syrup bubbles too high.
4. Remove the saucepan from the heat and let stand for a minute or two.
5. Attach whisk attachment to the mixer and turn on low speed, pour the hot sugar syrup into the softened gelatin slowly along the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes.
6. Add vanilla while still whisking.
7. Scrape the marshmallow into the prepared pan (it will be very sticky).
Wet your fingertips to spread it evenly and smooth the top and keep from sticking to fingers.
8. Let stand, uncovered, at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
9. Dust a cutting board with confectioners' sugar.
10. Use a rubber spatula to pull the marshmallow from the edge of the pan and invert onto the cutting board. Dust the top with confectioners' sugar.
11. Coat a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking, then cut into 1 ½ in strips, then cut crosswise. You can change this depending on how large you want the marshmallows to be. Recoat your knife as necessary.
12. Coat marshmallows, one at a time, in confectioners' sugar, tapping off any excess.
Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.
* * *
Mint Chocolate Meltaways
Yield: about 60 pieces
Ingredients
12 oz. Good quality dark chocolate, chopped
½ t salt
½ C coconut oil
½ t mint extract or oil (to taste)
Confectioner's sugar
Preparation
1. Line 8x8 baking sheet with parchment paper.
2. Melt chocolate in a microwave safe bowl in 15 second bursts, stir, continue to microwave for 15 seconds at a time, stirring each time until chocolate is melted.
3. Add the salt and stir with a rubber spatula to incorporate the salt.
4. Add the room temperature coconut oil to chocolate and mix thoroughly.
5. Add extract and stir well, making sure it’s completely combined.
6. Pour into the prepared pan and allow to set until firm. Usually 3 hours minimum.
7. Dust the top with sifted confectioner's sugar and invert onto cutting board covered in parchment paper. Using a sharp knife, cut into 1-inch pieces. Coat each piece in confectioner's sugar.
These will keep in an airtight container at cool room temperature or in the fridge for two weeks.
* * *
Chocolate Brownie Lollipops
Yield: 28
Extra items: popsicle sticks, or lollipop sticks.
Optional: candy sprinkles, shredded coconut, finely chopped nuts of your choice.
4 Cups of White or Dark chocolate for dipping (or half dark, half white)
You can buy a boxed brownie mix, or make your own from the recipe below.
Ingredients for brownies
1 C butter
6 oz. Unsweetened chocolate, chopped
2 C white sugar
2 eggs
1 C all-purpose flour
1 t vanilla extract
1/2 t salt
Preparation
1. Preheat oven to 350°F.
2. Grease a 9-inch square baking pan with butter and flour.
3. Melt chocolate in a microwave safe bowl in 15 second bursts, stir, continue to microwave for 15 seconds at a time, stirring each time until chocolate is melted.
4. Melt butter and stir into chocolate mixture until completely combined.
5. Stir in sugar.
6. Set aside to cool for about 10 minutes.
7. Beat in the eggs and vanilla extract.
8. Combine the flour and salt, then stir into the chocolate mixture.
9. Pour the batter into the greased pan.
10. Bake for 40 to 45 minutes.
Shape the lollipops
With a candy scoop, scoop out ¾ inch balls of brownie directly from the pan, avoiding the hard outer crust. Form scoops into a ball.
Moisten your hands with a little cooking oil to prevent them from sticking to your fingers.
Refrigerate for about 10 minutes.
Making them lollipops
Insert popsicle or lollipop sticks well into the ball, so it doesn’t fall off when dipping it into the melted chocolate.
Now’s the time to melt your chocolate.
Dip your brownies in the melted chocolate and arrange on a tray with the sticks standing straight up. Press gently onto the tray to flatten slightly so the brownie stands on its own with the stick facing up.
Return the tray of bonbons to the fridge to firm them up a bit. 10 minutes is good.
Decorate
Line up small plates filled with crushed nuts, shredded coconut, and candy pieces.
Melt your coating chocolate again, re-dip the brownies, moving to a smaller bowl if needed to be able to completely coat the lollipops.
Allow the coating to set for a minute or two, then roll the pops in desired covering.
Set them back on the tray and allow to cool completely.
* * *
Passion Fruit Tropical Ganache
Ingredients
12 oz. Milk chocolate, finely chopped
Pinch of ground cardamom
½ C passion fruit juice
2 T corn syrup
5 T salted butter, softened
1/3 C unsweetened coconut, toasted and finely ground
2 C white, milk, or dark chocolate for dipping
¼ C cocoa powder
Preparation
1. Line an 8-inch square pan with plastic wrap.
2. Place chocolate and ground cardamom in a bowl.
3. Bring passion fruit juice and corn syrup to a boil in a saucepan and pour mixture over chocolate.
4. Stir the mixture trying not to add air.
5. Add butter and coconut and continue stirring until mixture is smooth and shiny.
6. Pour mixture into prepared pan and spread evenly.
7. Let set for about 4 hours or overnight at room temperature, until firm.
8. Remove from pan and invert onto a piece of wax paper on a cutting board.
9. Peel off plastic wrap, and cut using a knife or cookie cutter. Number of pieces will vary depending on cut size or cookie cutter.
10. Place ganache pieces on parchment paper to cure for 24 hours at room temperature.
11. Melt chocolate in a microwave safe bowl in 15 second bursts, stir, continue to microwave for 15 seconds at a time, stirring each time until chocolate is melted.
12. Using a fork, dip pieces into melted chocolate and slide onto a tray lined with parchment or waxed paper.
Lightly dust with cocoa powder.
Let set for 4 hours, and store truffles in an airtight container in a cool, dry place for up to 2 weeks.
* * *
Chocolate Mousse
* * *
Serves 8
* * *
Ingredients
* * *
13 ounces semisweet chocolate
2 T unsalted butter
2 large egg yolks
1 1/2 C heavy cream
2 T sugar
1 t vanilla extract
* * *
Preparation
* * *
1. Chill metal mixing bowl.
2. In a microwave safe bowl, heat chocolate in 15 second bursts until completely melted, stirring after each 15 seconds.
3. Slowly whisk in the egg yolks (you don’t want the eggs to cook) and set aside to cool.
4. Pour cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken.
5. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks.
6. Carefully fold the whipped cream into the cooled chocolate mixture.
7. Spoon into individual serving dishes.
8. Cover and chill until ready to serve.
Join Jamie Lee Scott’s Newsletter
We know you love mysteries because you bought this novel! But do you also love food and wine? Sign up for Jamie Lee Scott’s newsletter and get 4 new recipe cards right away. Then Jamie will send you new recipe cards that can be printed every month, along with news from A Dish in Thyme blog and more. Must be deliverable online
Click HERE to sign up
* * *
Find All of Jamie’s books HERE
About the Author
Jamie Lee Scott is a USA Today bestselling author. She loves writing mysteries and hopes you enjoy reading them as much as she enjoys writing them.
She lives on a small ranch with her husband, dog, a few barn cats and three horses.
Check out Jamie’s website…
www.jamieleescott.com
[email protected]
Also by Jamie Lee Scott
Gotcha Detective Agency
Let Us Prey
Textual Relations
Death of a Sales Rep
What a Meth
Tagged You’re It (a novelette)
Bad Vice
Electile Dysfunction
Who Gives A Split
Mary Had A Little Scam
Trespassers Will Be Prostituted
* * *
Willa Friday Culinary Cozy Series
Pasta Pinot & Murder
Sushi Sauvignon & Murder
Mousse Moscato & Murder
* * *
Uncertain Series
Uncertain Beginnings
Uncertain Calm
Uncertain Blue
www.jamieleescott.com/books
Mousse, Moscato & Murder Page 15
