Best 5 Truffettes Du Dauphine Recipes

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.

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.

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.

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.

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).