Thursday, January 6, 2011

Bittersweet Chocolate Truffles (and I'm back!)

Sweet Cheeks is back from hiatis!! And I am now Mommy Sweet Cheeks! My free time is super limited and mostly it is spend washing cloth diapers, trying to make a healthy supper for me and my husband, or laying on the couch trying to catch my breath. So posts will be a bit sparse for a bit but I have been taking pictures of the few things I've been making.

Normally for the holidays I make a wide array of candies. Obviously that didn't happen this year but I did get to try this great new recipe for truffles. These were a cinch to make and were delicious. I think they would be even better dipped in chocolate...think Lindt truffles...but I didn't have the time to dunk all of them. So I rolled them in walnuts, cocoa, coconut, and crushed candy canes.


Bittersweet Chocolate Truffles
Source: Who Wants Candy?
Yield: 2 dozen or so

8 oz bittersweet chocolate, chopped (use something high quality)
1 cup heavy cream
pinch of salt or sea salt
2 T unsalted butter, thinly sliced

Scald the cream and add to the chocolate. Stir until all the chocolate has melted. Add the salt and the butter one piece at a time until the mixture is very smooth. Set aside to cool to room temperature.

Whip the mixture until light in color. Set aside to harden.

Once it has hardened, scoop little balls onto parchment paper and tuck them into the fridge to get nice and firm. Then you can roll them in stuff or dip them in chocolate.

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