Saturday, December 24, 2011
The list of ingredients is so long, you had better print this page out:
1/3 cup whipping cream
8 oz semi sweet baking chocolate
1/3 cup butter
cocoa and powdered sugar
Directions that are complicated but worth every difficult step:
In a medium sized pan over low heat, melt the chocolate into the cream. Remove from heat and stir in the butter until it melts and the mixture is creamy. Refrigerate for an hour or two until it is firm enough to handle but not overly hard - if it gets hard, just let it come to room temperature.
Dust the palms of your hands with either powdered sugar or cocoa. Work fast and scoop small blobs of truffle mix and roll into balls. Roll them in more powdered sugar and cocoa.
Now wasn't that hard? Nope! My son used to make these for his teachers in elementary school for his annual gift. All I had to do was help with the stove part. It turned out his hands were the perfect temperature for rolling. Some people have too high a body temperature which makes the truffles melt instead of roll. If your hands are too hot, try rinsing them in cold water before rolling (dry thoroughly).
Refrigerate the pretty things until you want to eat them. Before serving, let them come to room temp (doesn't take as long this time because the little balls warm up fast).
They will be incredibly creamy and wonderful. Put them in pretty containers for gifting.
Eating one of these is the most incredibly mindful experience. Take your time. Do not rush. Let the chocolate melt in your mouth until the goodness spreads completely throughout you. Repeat. Enjoy.