Sunday, December 16, 2012

Spam Truffles

Truffles with edible gold
Holiday gift idea

Relating to Spamarind Dinner

When it came to trying to think of a dessert that might use Spam, I thought of Garrett's bacon truffles over at Vanilla Garlic. Why not sub the Spam for the bacon?


So basically that's what I did. I took a slice Spam and cut it into very small cubes and then fried them up like bacon to get crispy. I then drained them on a paper towel and used them for the truffles. I took them to work and let people try them before I told them what it was. Only one person figured that it was some sort of meat. Everyone found them pleasantly acceptable and no one spit it out.

The saltiness of the Spam actually is a nice addition to the chocolate. Enjoy!



Spam Truffles - alteration of Garrett's recipe

1/2 cup + 3 tablespoons of heavy whipping cream
1/3 cup of fine chopped fried Spam
8 ounces of 60% or 70% chocolate (chips or well chopped)
cocoa powder for rolling

1. Finely dice some ham until you have 1/3 cup. Cook in a skillet until crispy, but not burnt. Place on some paper towels and press, being sure to soak out all extra grease.

2. Place heavy whipping cream in a small, heavy saucepan over medium heat and bring to just under a simmer. Take off heat.

3. Sprinkle in chocolate and cover for 5 minutes, allowing the chocolate to melt in the hot liquid. Stir gently until combined. (This is called a ganache.) Fold in the chopped spam.

4. Pour into a bowl and cover. Refrigerate for 4 hours.

5. Using your hands dusted in cocoa powder and a teaspoon roll out balls of chocolate about 1/2-1 inch in diameter. Roll in cocoa powder and place on a plate. Store in the fridge. Bring to room temperature before serving.

Tip: You can also spray your hands with Pam to help with the rolling and then roll them in the cocoa.



Spam
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