Candy Corn Truffles Recipe 445

Steps:

• Take 1/4 cup of the candy corn, and finely chop it into small pieces. Set aside for now. Place the cream in a small saucepan over medium heat, and bring it just to a boil. Once boiling, remove the pan from the heat and add the white chocolate to the saucepan, along with the pinch of salt. Whisk until the heat from the pan and cream melt the chocolate. The mixture will be very thick. Add the room temperature butter to the bowl, and whisk until the ganache loosens up and is smooth and shiny. Pour the ganache into a medium bowl, press a layer of cling wrap on top of the ganache, and let it cool completely to room temperature. Once at room temperature, stir in the chopped candy corn. If you stir it into warm ganache, the candy corn will start to melt and will turn your ganache into a streaky mess. Refrigerate the ganache until it is firm enough to scoop and roll, about 2 hours. Use a teaspoon or a 1-inch candy scoop to form balls of ganache and place them on a sheet of parchment. Dust your hands with a light layer of powdered sugar and roll the balls between your palms to get them perfectly round. If you have the time, let the truffles sit at cool room temperature overnight to dry and set the ganache. Otherwise, refrigerate them until they're firm. Melt the white candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Once melted and smooth, use dipping tools or a fork to dip a truffle into the melted coating. Set the dipped truffle back on the baking sheet, and while the coating is still wet, press a whole candy corn on top of the truffle. Repeat until all of the truffles are dipped and decorated. If you'd like, you can vary the decorations by topping the truffles with Halloween sprinkles, other candies, or drizzles of orange and yellow chocolate. Let the coating set completely before serving. Store Candy Corn Truffles in an airtight container in the refrigerator for up to two weeks. The candy corn pieces in the ganache will gradually lose their chew and become softer over time. For the best taste and texture, bring the truffles to room temperature before serving.

Steps:

• Working in two batches, place candycanes or peppermintcandy in the bowl of a food processor fitted with the metal blade, and pulse several times until finely chopped. (Alternatively, place on a large cuttingboard, cover with plastic wrap, and crushwith a kitchen mallet.) Using a sieve, siftout and discard powdery residue. Measure1 cup chopped candy; reserve therest for rolling.
• In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stirin peppermint extract.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Stir in chopped candy. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet. Return to refrigeratorfor 10 to 20 minutes, stirring every 3 to5 minutes.
• Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Place reserved chopped candy in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in chopped candy. With yourclean hand, cover truffle with the candy. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

Steps:

• Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
• Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix.
• Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.