Sunday, December 14, 2008

Watch out, Martha Stewart!

Despite the fact that I love to cook, I do have one serious shortcoming. I don't love to bake. I'm just not great at it. Often, my creations are either overdone, or undercooked. It never looks as pretty as the picture (I made the world's most-delicious-yet-ugliest blueberry tart this summer). I find the whole experience frustrating.

I don't have much of a sweet tooth (other than for chocolate, which I can buy at the store) so my lack of baking skills isn't a big deal. I can live without cake. I can live without cookies.

But, it's Christmas, and I'm constantly blessed by friends and neighbors who are coming to my home or office and dropping off delicious homemade treats. I want to return the favor, but am too scared to try my hand at the traditional fudge or peanut brittle (anything that requires a candy thermometer makes me especially nervous).

I was reading a magazine the other day when I found my solution. Truffles. They don't actually require baking. And they're chocolate. And kind of fancy. My neighbors might actually be impressed. Perfect.

So today, I made my first batch of truffles, and am happy to say they turned out quite nicely. They were delicious AND beautiful. Maybe I'm not a lost cause after all!


8 oz. milk chocolate (I used Ghiradelli)
8 oz. dark chocolate (I used Green & Black 70% cocoa dark)
3/4 C. heavy cream
4 T. butter
pinch of salt

Simmer cream in a saucepan until hot (do not boil). Stir in butter and salt
Coarsely chop chocolate, and add to cream/butter mixture. Stir until melted.

Transfer to a bowl and refrigerate for at least three hours, until chocolate is firm.

Scoop out and roll into one inch balls.

You can add different things to the truffles. I separated mine into three batches before I put it into the fridge:

Batch #1: I kept the ganache plain, and rolled them in finely shaved white chocolate.
Batch #2: I added a little peppermint extract and rolled them in crushed peppermint candies.
Batch #3: I added instand coffee granules and rolled them in a mixture of cocoa powder and powdered sugar.

You can also add Bailey's, cardamom, cinnamon, raspberry creative, pretty much everything is good with chocolate!


Lanzens Life said...

YUM...these look awesome! I've always wondered how they make these kind of truffles. Thanks for the recipe!!!

Jessica Pennings said...

Those look so good, but so dangerous. I hear you on baking!

Shelene said...

Those look delicious - I may have to be daring and try that out!!! :)

I miss seeing you at the Y. I hope you're having a great holiday season... stay safe and warm!

Take care :)

Janel said...

Absolutely delicious! Thanks for sharing the recipe.

Marcus, Rebecca, Chase, and Madelyn said...

OMG! I made these and they are so good. Everyone loves them! I even got a little more daring with the flavors and used Lindt's Cherry Chili Dark Chocolate. The guys all seem to love it, but not the women so much! I also tried them with a bittersweet chocolate coating - which worked well for the crunchy outside truffle affect! Thanks for sharing the recipe!!!!!

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