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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

09.16.2002

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melts in your mouth the basics of chocolate truffles by Sarah Best 1 2
continued from page 1

basic chocolate truffles
ingredients
8 ounces bittersweet chocolate
3/4 cup heavy cream
cocoa powder for dusting

yield Makes about 2 dozen, depending on how much chocolate you've eaten as you go.

Chop the chocolate into small, even chunks. Place the chunks in a metal mixing bowl. Pour the cream into a small pan, and slowly bring it to a boil, over medium-low heat. When the cream has just started to boil, remove it from the heat. Pour the cream slowly over the chopped chocolate. Beat the mixture gently with a wooden spoon, until the chocolate is fully melted: smooth, not lumpy.

After taste-testing, stick the bowl in your refrigerator, uncovered, for at least an hour, or until the chocolate has set enough to work into a ball. Line a baking sheet with wax paper or parchment. Using two spoons (or your fingers, though be aware that the chocolate gets melty quickly), roll the mixture into a ball. Don't worry about trying to mold a perfect sphere. Roll the truffles in cocoa, then set them on the tray. Put the truffles in the refrigerator for about an hour, until they've set completely.

variations on a truffle
1
Mochalicious truffles: Dissolve 1-2 teaspoons of instant coffee in the cream before you mix it with the chocolate. After you've rolled the truffles in cocoa powder, press a chocolate covered espresso bean into the top for added kick.
2 Chocolate on chocolate: Coat your truffles with an additional layer of white or dark chocolate. After the truffles have set completely, melt four to six ounces of chocolate using the double boiler method. When the chocolate has melted completely--all liquid and no lumps--use two forks to carefully dip the truffle. Stick the truffles back in the refrigerator until the new coat of chocolate has hardened.
3 Get toasted: Substitute toasted coconut for the cocoa powder. Spread a cup of shredded coconut on a baking sheet, and toast it in an oven for 2-3 minutes. Alternatively, place a cup of peanuts in a plastic bag, then crush with a rolling pin or empty bottle. Be creative.

o

Sarah Best really is vindictive. She particularly enjoys springing baked goods on unsuspecting friends. She renders them helpless with her homemade butterscotch frosting. She is moving to Chicago to study theater, and maybe food culture.

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check out the recipe index !

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