Foods We Love: Whole Food's Cherry Brown Sugar Fool with Honey Almonds

Ingredients: 

• Honey Almonds:
• 1/3 cup sliced almonds
• 1 tablespoon honey
• Cherry Brown Sugar Fool:
• 1 cup pitted fresh sweet cherries
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 1 tablespoon sugar
• 2 tablespoons water
• 3/4 cup heavy cream
• 2 tablespoons light brown sugar
• 1 teaspoon vanilla extract
• Method: 

  Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat).
  
  In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside.
  
  In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes.
  
  Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
  
  In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully -- there should be beautiful cherry streaks running through the fresh cream.
  
  Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds.
  Nutritional Info: 

  PER SERVING:180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g carbohydrate (1g dietary fiber, 12g sugar), 2g protein

Valentines Day Chocolate Truffle

Ingredients
For the Ganache:
21 ounces bittersweet chocolate
18 ounces (generous 2 cups) heavy cream
2 ounces (4 tablespoons) unsalted butter, cut into pieces, softened
2 ounces (1/4 cup) orange liqueur or raspberry vodka (optional)
For the Coating:
3 pounds bittersweet chocolate, chopped
2 cups Dutch-process cocoa powder, sifted
2 1/2 cups shredded coconut, toasted
2 cups nuts, toasted and finely chopped

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-truffles-recipe4/index.html?oc=linkback

Directions

1. Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)
   
   Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)
   
   Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.
   
   For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.
   
   Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.
   
   Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)
   
   Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.
   
   
   
   Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-truffles-recipe4/index.html?oc=linkback