My family often says, "Bubbie, there's nothing you like more than a challenge." I suppose that's true because, after my success with Sauerkraut Brownies, I immediately started wondering what next uncharted culinary territory I could venture into. Appetizers, soups, main dishes, cocktails, and now even desserts - my Sauerkraut has been there and done that, often with delicious results. But candy? That's a challenge I could sink my teeth into. I discovered that candying my kraut and combining it with ganache makes truffles with a certain je ne sais quoi. Want to have some fun? Serve them at your next party and have your guests guess the secret ingredient.
Ingredients
Candied Sauerkraut:
- ½ cup Bubbies Sauerkraut
- ¼ cup sugar
Chocolate Ganache:
- 8 oz dark chocolate - chopped or chips
- ½ cup heavy cream
- ¼ cup unsweetened cocoa powder - optional
Directions
- Measure ½ cup of sauerkraut and drain well, then squeeze sauerkraut with your hands to remove most of the remaining brine.
- Put sauerkraut into a bowl with sugar and toss until sauerkraut is completely covered.
- Place sugared sauerkraut on a parchment-lined baking sheet and place in a 400-degree oven until sauerkraut is caramelized and golden, about 4-7 minutes.
- Keep a close eye on it as it can darken quickly.
- Let it cool while making ganache: Bring cream to a simmer in a small saucepan.
- Remove from heat and stir in chocolate until smooth.
- Pour chocolate mixture into an 8-inch glass baking dish and let sit for 8-10 minutes.
- Chop cooled candied sauerkraut and stir into chocolate.
- Cover with plastic wrap and place in refrigerator until chilled, about 20-30 minutes.
- Using a 1-inch ice cream scoop, melon baller, or tablespoon, scoop chocolate into balls.
- Optional: Roll in cocoa powder, and shake off excess. Makes 20 - 25 truffles.
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