Chocolate Truffles are rather perfect. They are a stunning dessert, a fabulous gift, and a wonderful pick-me-up if you are having a trying day. Last week, they were all 3 for me.
My kitchen flooded thanks to a faulty dishwasher and the ensuing cleanup and demolition have been rather traumatic. As bad luck would have it, this disruption occurred during the birthday week of 2 dear friends, and I was tasked with bringing dessert to the celebration. Imagine my dismay when my kitchen disaster prevented me from making the coconut layer birthday cake I had planned! I considered purchasing a cake, which is a perfectly respectable thing to do, but then I happened on this recipe.
We didn’t put a candle in these divine nuggets, but they were festive and special in their own way.
Here’s how to make them:
Simple Chocolate Truffles
Makes about 3 dozen
1 lb best quality bittersweet chocolate (Either use bittersweet Ghirardelli chips or finely chop equivalent)
1 cup heavy cream
1/2 cup unsweetened cocoa powder for dusting
1. Place chocolate in heatproof bowl.
2. In small saucepan, bring cream to boil and then pour over chocolate.
3. Allow to sit 10 minutes, and stir til chocolate is melted. If it is not completely melted, you can either put in microwave on 30% power at 30 second intervals, or place bowl over pan of simmering water and stir til smooth.
4. Line square (8×8″) pan with parchment or wax paper and pour truffle mixture in.
5. Refrigerate 30-60 minutes until chocolate is firm. Remove from fridge, unmold, peel off parchment and cut truffles into small squares.
6. Place cocoa powder on shallow dish and dip truffles in cocoa on all sides to coat. Enjoy immediately, or store in refrigerator. These are best served at or near room temperature to experience fully the velvety texture of these delicacies.
NOTE: If you prefer the traditional round truffles, then by all means, roll and shape them accordingly. I started on that path, but found it to be an unnecessary and time consuming effort. Hence, I stuck with the squares.