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by Christina Da Costa
4 5 6
continued from page 3.
about 50 truffles)
*Adapted from Jenny
MacKinnel from All Recipes.
takes a little more work than the vanilla sugar, but don't let the
length of the directions discourage you: it's not that bad. If you've
got the time, melt chocolate in a double boiler, but if you don't, a
microwave is fine.
1 8-oz. package of cream cheese
3 cups powdered sugar
3 cups semi-sweet chocolate chips (the best you can get -- this will
make a difference, I use Ghirardelli),
rum, coffee liquor,
flavored extracts (vanilla, almond, orange, peppermint, etc.), cocoa
powder, sprinkles, toasted coconut, crushed nuts, cinnamon….you get
In a bowl, food processor or stand mixer beat the cream cheese until
smooth and add the powdered sugar until it's all blended.
While this is going on, melt the chocolate in a double boiler or a
microwave. In both cases you must keep an eye on the chocolate and
constantly stir to make sure it melts evenly. Slowly add melted
chocolate to the mixture, all the while mixing.
If you want to make a bunch of different truffles, divide the mixture up
into fourths or fifths and add a tablespoon of your favored flavors to
each bowl. Let sit in the fridge for about an hour and a half and relax
or clean up the kitchen if you're that kind of person.
After an hour, pop the bowl out and prepare to get dirty! Take a heaping
teaspoon of the mixture and roll it into a ball between your hands. If
you're getting fancy -- and you should be, as the variations are part of
the fun -- lay out bowls with toppings and roll the balls in nuts, cocoa
powder, more sugar, sprinkles, whatever you think would taste good. For
example, if you used almond extract, rolling that chocolate in crushed
roasted coconut would taste pretty awesome. Not a coconut fan? How about
adding mint extract and then rolling the truffles in finely crushed
candy canes? If you really want to get fancy, take a scoop of the
chocolate mixture, flatten it in your hand and place a nut in the
middle. Roll up into a ball and roll in crushed nuts OR in melted bark
Put finished truffles in fridge to set and take out just before you
give. Wrap these up in cellophane or use mini muffin cups for extra
panache. Write out what kind of truffle equals what flavor. If you used
different toppings for each flavor this should be easy, if not, you can
always let people guess. Place lovingly in a box and try not to eat
them. Tie it up with a bow to contain yourself. These can stay out for a
while, but if your recipient isn't eating them immediately, tell them to
put it in the fridge first; they taste better slightly chilled.
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