* Especially if they don’t experiment too much, and also if they have four Mennonite girls in the house to help out!
I’ve made truffles for a number of years, especially for my co-workers. So when I lost a recent bet at work, I was obligated to make some more.
From the MGCC blog:
These truffles are so easy to make and they satisfy that craving for a bit of chocolate…the hardest thing is not to reach for that second one. These would make a nice little gift for that chocolate lover on your list.
What you need:
- 1/2 cup whipping cream
- 1 1/2 cups very finely chopped good quality semisweet chocolate
- 1 teaspoon vanilla or any other flavor
The chocolate, being finely chopped:
1) Bring whipping cream just to boiling point in a saucepan over medium heat. Remove from heat immediately.
2) Add chopped chocolate and vanilla.
3) Stir till mixture is completely smooth. Pour in a bowl, cover and refrigerate for a couple of hours or overnight.
Prepare the cream!
Mixing, mixing, mixing…
Toasting almonds while the mixture cools:
4) Scoop out heaping teaspoons of the firmed up chocolate and quickly roll into balls. I scooped 3 or 4 at a time, rolled them in balls and then in the coating. You will want to wash your hands often as this part is a bit messy.
5) Roll balls in finely chopped toasted pecans, coconut or dip them in chocolate. Other options are rolling them in cookie sprinkles or rice krispies.
6) Store in an airtight container in fridge.
My selection of coatings (cocoa powder, coconut flakes, and roasted almonds):
Of course, things didn’t go as planned. My chocolate wasn’t semi-sweet. It was much darker – probably approaching 90% cocoa. And I probably used a bit more than I should have. As a result, we’re now eating the results of my experimentation – very hard (and very dark) truffles. And I still have to pay off my bet.
The perceptive reader will guess that I am not overly upset by the situation… 🙂