From HERSHEY’S Makes 16 squares With a chocolate mousse pie filling, a layer of mint cream and a cookie crust, it might be hard to…
From CALIFORNIA ALMONDS
Makes 64 Chocolates
Created for the Almond Board of California by Chef Wendy Sherwood, Owner and Proprietor of La Foret Chocolate & Confections in Napa, CA and Instructor, Culinary Institute of America at Greystone.
INGREDIENTS
100 grams Almond milk
½ tsp. Whey protein powder
260 grams White chocolate
22 grams Cocoa butter
22 grams Butter, unsalted
Kosher salt to taste
Dark chocolate as needed
DIRECTIONS
1.Temper dark chocolate pour tempered chocolate in bon-bon mold to cast chocolate shells (alternately, use pre-cast hollow chocolate spheres)
2.To prepare the ganache filling, gently heat white chocolate over a double boiler and cocoa butter until fully melted.
3.In a saucepan, warm almond milk with the whey powder until warm to the touch and pour over chocolate mixture.
4.With an immersion blender, incorporate almond milk into the chocolate forming an emulsion.
5.Add softened butter and salt to mixture and blend to incorporate into the emulsion.
6.Let ganache cool to room temperature and fill chocolate shell molds.
7.Let ganache crystalize overnight in a cool place and cap with tempered chocolate.
Tap out of molds and enjoy within 14 days.
Find this recipe and more holiday treats at ALMONDS.COM
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