One of the things Jess loves is chocolate truffles. Given that we like to splurge more on things like anniversaries, we decided to do hand-made gifts for each other for Valentine’s Day. Knowing that my crafting skills are not on point, when I saw Ina Garten's recipe for chocolate truffles in the most recent Food Network Magazine, I knew I needed to make those. They turned out great. They are also not that difficult, so fellas, even if your abilities in the kitchen leave something to be desired, you can make these decadent snacks for your significant other.
Here’s what you need:
1/2 pound good bittersweet chocolate (she recommends Lindt, I used Ghiradelli) 1/2 pound good semisweet chocolate (she recommends Ghiradelli, which I used) 1 cup heavy cream 2 tablespoon orange flavored liqueur, optional (she recommends Grand Marnier, but I used Cointreau) 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract Confectioners’ sugar Cocoa powder
Here's what to do:
1. For the first step, she says to chop the chocolates finely with a sharp knife and place them in a heat-proof bowl. I just bought chocolate chips and so I didn’t have to chop them. Everything turned out fine, so I say go with chocolate chips.
2. Heat the cream in a saucepan. When it boils, turn the heat off and let it sit for 20 seconds. Then, pour the cream into the bowl of chocolate. She says to pour it through a fine-meshed sieve, but I don’t have one, so I just poured it straight in there. With a whisk, slowly stir the cream and chocolate together until the chocolate is completely melted. Then, whisk in the liqueur, coffee, and vanilla. As Jess likes mint, I also whisked in 1/2 teaspoon of peppermint extract. Set this aside at room temperature for an hour.
3. Now, those first two steps will take you like ten minutes, and are pretty much impossible to mess up (if you could mess them up, I would have).
Mr. T's Pro Tip: If you’re really looking to get all of you can out of this, especially if you’re not someone who finds themselves cooking or baking all that often, stay in the kitchen for another half hour or so. You can drink a beer, play games on your phone, whatever. But, before you leave the kitchen, maybe sprinkle some flour on your shirt. Maybe a streak of chocolate on your face. Really just make it your own, but don’t get too carried away. When you walk into the living room and plop down on the couch like you’re exhausted, it will look like you’ve been working really hard in the kitchen. You’re welcome. Give me a mental high-five when you’re getting whatever gain you get from this (come on now; this is a family site).
4. After an hour you should have something resembling a thick batter. Line a cookie sheet with parchment paper. Scoop out some chocolate on a small spoon and plop if onto the cookie sheet with another spoon. It should be thick enough that you will have these gooey clumps. Then put it in the fridge for a half hour.
5. When you remove this from the fridge, the clumps should’ve solidified. Roll each one in your hands to make it round. You can leave them plain, or roll them in cocoa powder and/or confectioners’ sugar. I made 24, and so I left 8 plain, rolled 8 in cocoa powder, and rolled 8 in confectioners’ sugar. I was going to make something to put them in, but I saw a cute box that I knew Jess would love and so I put them in there.
I’m not a huge chocolate fan, so I can’t say how they tasted, but Jess could not stop eating them and was jokingly (at least, I hope) saying that she was going to eat them for breakfast this morning. So, if you want to make something rich and decadent for your significant other, I’d highly recommend this recipe. Plus, the ingredients are easy to find, so if you’ve waited until the last minute and don’t know what to do, get to the grocery. You still have plenty of time!