These little homemade chocolate truffles make my heart sing, if I say so myself.
love homemade holidays, and Valentine’s Day is no different. It’s easy to get distracted by shiny pink heart-shaped boxes, but I whipped up a tiny batch of these hand-rolled temptations to show my affection.
Chocolate truffles got their name because they resemble those prized members of the mushroom family. Thus, looking a little handmade is a plus.
And they couldn’t be easier.
Through Christmastime experimentation, I determined that the two-to-one ration of chocolate chips to cream make for the perfect ganache. I have a digital kitchen scale that measures all sorts of ways. In this case the fluid ounce measure comes in handy.
So essentially, the ratio is one fluid ounce cream to two ounces chocolate to make about ten teaspoon-size morsels. Multiply to your heart’s content. And you can vary the flavors with whatever extract is in your cupboard. Here I’ve rolled them in cocoa powder, for that classic touch, and you could try powdered sugar. Or even red sprinkles if you can’t resist the glitz.
Simple chocolate truffles
Makes about ten
1 ounce whipping cream (about two tablespoons)
2 ounces dark chocolate chips (about 1/3 cup)
1/8 teaspoon kosher salt
1/8 teaspoon orange, almond or mint extract, if desired
1 genereous tablespoon cocoa powder, sifted
Heat the whipping cream in the microwave at full power for about 30 seconds, or just until bubbles form around the edge. I use a Pyrex measuring cup so I can see when it begins to boil – this is when you hit stop. Pour in the chocolate chips, salt and extract (if using). Let sit for a minute to facilitate melting, then whisk until smooth. Refrigerate until completely cool, about four hours. Lick the bowl and all utensils.
To make the truffles, spoon the cocoa onto a small plate and have another large plate nearby. Remove the chocolate concoction from the fridge. Using a teaspoon, or tiny ice cream scoop if you are a gadget collector, scoop the chocolate and quickly roll into a ball between your palms. It’s important to move quickly to avoid melting the chocolate. Roll in cocoa powder until covered and set on the plate. Repeat.
Store in the refrigerator. Remove about a half hour prior to enjoying.
Are we Facebook, Twitter or Pinterest friends yet? Photo and recipe by Janine MacLachlan, www. RusticKitchen.com. All rights reserved.
