Every Fall, lovebirds visit us from Texas. When Sharon and Robert (aka the “Big Swede”) Gustavsson visit, a weekend of fun always unfolds. Robert and Dean met in some dusty South American town while Dean was on one of his fabulously epic, cross continent motorcycle adventures. Robert was building a power plant. And they have been friends ever since.
This year, the Big Swede cooked a bang up meal in our Farmhouse Kitchen. The piece de resistance? Dessert. Or what I hear by dub forever and ever the “Big Swede’s Chocolate Truffle Toffee.’
Dear God was it good! It takes a bit of effort but not bad at all. And like all good desserts, your house will smell heavenly. Plus, the toffee freezes well to be parceled out later… With his generous permission, here is the Big Swede’s recipe:
- 2-3 cups total nuts (almonds, macademia nuts, hazelnuts, pecans) in halves or whole
- 1 cup sugar
- 1 cup dark corn syrup (Robert used Karo brand)
- 2 & 1/3 cups heavy cream
- 11 oz. dark chocolate (PREMIUM quality) — 60-72% Dark Chocolate
- 4 egg yolks
- 9 tablespoon butter (softened)
- 1 cooking thermometer
Toast Nuts: Preheat oven to 350’F. Working in batches, toast the nuts in the oven on a baking sheet, checking often. Toasting happens quickly so keep watch. Once toasted, put nuts aside.
Make the toffee: In a medium sauce pan, bring the 1 cup sugar, 1 cup dark corn syrup, and 1 cup heavy cream to a boil. Stir mixture regularly until it reaches 115’C or 240′ F. Test with your thermometer. Remove from heat IMMEDIATELY and stir in toasted nuts.
Line a rimmed baking sheet with parchment paper or tin foil. Paper should come up over sides. Spread the warm toffee and nuts mixture out in the pan. Put pan into the freezer to set. (At least 30 mins).
Make the truffle chocolate: Chop the dark chocolate and put into into a clean mixing bowl.
Using a clean sauce pan, bring 1&1/3 cup heavy cream to a full boil. Pour boiling cream over chopped chocolate and stir until smooth. Quickly add in the 4 egg yolks and 9 tablespoons of soft butter.
Take cold toffee and nut mix out of the freezer. Once the chocolate truffle mix is soft and truly blended well, pour immediately over the cold toffee and nut mixture and spread out evenly. Refreeze. Chocolate will set in 30+ minutes.
Toffee and chocolate will keep in the freezer for a few months. When ready to serve, remove chocolate toffee from freezer and thaw 15-20 minutes. Using a sharp knife, cut toffee into bite size pieces.
And according to Robert, “Serve with a single malt whiskey.”
Thanks Big Swede!!!