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Video: Giada’s sweet holiday treats

  1. Closed captioning of: Giada’s sweet holiday treats

    >> announcer: today's holiday kitchen brought to you by hershey's kisses. delightfully delicious. one of a kind kisses.

    >> we're back with our italian chef.

    >> for weeks you have been watching what you eat but now that indulgent season is here.

    >> we're making truffle pops. you melt chocolate and heavy cream . right up your alley. melt it until it is nice and smooth and then put it in the fridge for a couple hours. it hardens. you take a spoon and you --

    >> a melon scooper.

    >> you can do anything you like. i like it about this size. you mold it into a circle like this. then you put this in the freezer for about 30 minutes .

    >> frozen.

    >> yes. once they are like this -- you can do that.

    >> what do you mean me?

    >> i figured you won't eat it so i'll let hoda eat it. stick it in the middle like that. put it in the freezer and it hardens.

    >> any idiot can do it.

    >> just like that. you put them in the freezer.

    >> these are frozen ones. what i was hoping you guys could do is you dip each one in the melted chocolate. dip it in there. you belt more chocolate after frozen just like that. you dunk it in whatever topping you want. you have heath bar . candy cane . walnuts.

    >> i'm doing heath bar .

    >> you do whatever you want .

    >> am i allowed to lick?

    >> okay. all right. put it on your end.

    >> what a mess.

    >> that's for you because i love you.

    >> after you do this part of it --

    >> kids would love making these with you.

    >> put them back in the freezer until they harden and then you can eat them like this.

    >> hoda, you are unbelievable.

    >> look. they look good. look at that.

    >> what's wrong with them? what are we doing next?

    >> that's what they're supposed to look like.

    >> she can't but you can.

    >> i can, too.

    >> don't break a tooth.

    >> those are delicious.

    >> they're good. okay. so now roasted apple pies . this is what they end up looking like. what i do is i take some pie crust and cut a three-inch cookie cutter and bake them like this.

    >> i thought they were crackers. that's cookie dough .

    >> it's pie dough. stick it in the oven. i pierce it so they don't rise. all you do is this.

    >> what am i doing here? nothing.

    >> the idea is you cut the apples and sprinkle them with cinnamon sugar and bake them in the oven and they look like this.

    >> let me get peeling.

    >> make a sandwich out of them.

    >> a little whip cream and cinnamon and sugar and that's dessert. you can assemble it before your guests come over.

    >> do you want my apple or not?

    >> i totally want your apple.

    >> cut it.

    >> real quick. how do you make the apple part again?

    >> you cook them. you put them on a sheet and sprinkle them --

    >> see what i have to deal with on a daily basis.

    >> you put them on a baking sheet .

    >> no one knows how they turn into that.

    >> it looks like chicken wings .

    >> you sprinkle sugar and cinnamon and put them in an oven.

    >> those are adorable.

    >> they are very cute.

    >> can i try one?

    >> you can try one if you like.

    >> there's one we just made right there.

    >> i don't want that one.

    >> you touched it.

    >> very impressive. thank you for coming. you can find the

updated 12/22/2009 11:13:58 AM ET 2009-12-22T16:13:58

Recipe: Truffle pops

  • Ganache
  • 8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips (Recommended: Ghirardelli)
  • 3/4 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips (Recommended: Ghirardelli)
  • Toppings
  • 1 cup finely chopped nuts, such as pistachios or walnuts
  • 1 cup mini-chocolate chips
  • 3 (1.4-ounce) milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped

For the ganache
Line a baking sheet with parchment paper. In a medium stainless-steel or glass bowl, combine the chocolate chips and heavy cream.

Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes.

Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.

Add the 2 cups of chocolate chips to a medium stainless-steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.

The pops
Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.

Store the pops, refrigerated, in an airtight container.


Cook’s note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.

Special equipment: 18 (4-inch) wooden pop sticks, a 1-ounce cookie scoop

Serving Size

Serves: 18 truffle pops; Prep time: 25 minutes; Inactive prep time: 3 hours and 30 minutes; Cook time: 10 minutes

Recipe: Roasted apple pies with whipped cream

  • 1 (9-inch) refrigerated rolled pie crust (Recommended: Pillsbury)
  • 2 medium Granny Smith apples, peeled
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon, plus extra for dusting
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar

Baking the pies

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.

Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.

Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core. In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes.

In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.

Assembling the pies
Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks. Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.


Special equipment: A 3-inch round cookie cutter

Serving Size

4 servings; Prep time: 12 minutes; Inactive prep time: 25 minutes; Cook time: 25 minutes


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