Still haven’t found your special someone a Valentine’s gift? Woo your sweetheart with these seductive truffles, which take an hour to make, including the trip to Westside. And even if you’ll be celebrating Single’s Awareness Day, it’s worth making chocolate while singing along to Columbia’s own Mickey McDonald.
Basic Chocolate Truffles
adapted from Mark Bittman
Once you’ve mastered this recipe, you’ll want to make it again and again. Mix it up each time: roll the truffles in coconut, finely chopped nuts, or sprinkles. Add a small amount of citrus zest, chili powder, or espresso to the ganache when you’re mixing in the cream. My favorite? Try steeping an Earl Grey tea bag in the cream for a delicately scented truffle.
- 7/8 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
- unsweetened cocoa powder, cinnamon, sugar (for outside coating of truffles)
Chop the chocolate and place in a medium bowl. In a small pot, heat the cream until steaming. Pour over the chocolate and stir until chocolate is melted and the mixture is smooth. Place in fridge for 1-2 hours (or freezer if you’re lazy) until the ganache is solid.
In one bowl, place some cocoa powder. In another, place some cinnamon and sugar. Wash your hands in very cold water to chill them, so you don’t melt the chocolate. Using small spoons, scoop out a small bit of ganache and roll it quickly into a 1-inch ball. Roll it either in cocoa powder or cinnamon sugar. Place on a tray or baking sheet.
If the ganache becomes too soft while you’re rolling, put it back in the fridge or freezer until it hardens. Serve immediately or store in the fridge.