Tuesday, February 12, 2008

chocolate love

Pink. Red. White. Ribbon. Roses. Hearts. Must be February right? I have an ongoing conflict with Valentine's Day. Why should Hallmark and other companies who specialize in manufacturing emotion tell me when to share my own affection? Yet, on the other hand, there are never too many reasons to make a card, pick a flower (not a red rose!), or share your love with a piece of chocolate. Wait, chocolate? Dark, milk, semi-sweet, bitter-sweet, plain, adorned, bar, bite...yes, chocolate.

I may spurn some of the trappings of this day, but I have no similar compunction when it comes to chocolate. Yesterday I was up to my elbows in the makings of chocolate truffles. Trader Joe's has some excellent fair trade selections and I stocked up last week. I had hoped to use framboise, but despite visiting several local liquor stores I came up empty handed. Instead, I made one batch with Starbucks Coffee Liqueur and one with vanilla. "Martha" kitchen goddess and marketing czar always comes through with recipes. I found this one to be easy, hope you enjoy!

Martha Stewart Chocolate Truffles (courtesy of marthastewart.com)


Ingredients

Makes about 3 1/2 dozen

* 8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
* 1/2 cup heavy cream
* 1 tablespoon liqueur, such as triple sec or framboise (optional)
* Unsweetened cocoa powder, for rolling

Directions

1. Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.

2. Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.

3. Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.

4. Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.

3 comments:

Jessie said...

YUM! We're having dinner in this year (which is highly unusual as you know). I may try to make some truffles as a surprise. There's always 1/2 price chocolate on Friday, though!

Rach said...

Sounds yummy. If you're ever looking for Framboise again, you can always try the Tap and Mallet. They sell bottled beers, etc., right out of the case behind the bar, and whenever we've wanted a random selection of really good beer, we go there and create our own 6 pack to bring home. I know they have framboise on tap, but I'm pretty sure they have it to sell behind the bar too!

bethany janine said...

Jess--ooh, dinner in, show off those mad cooking skills! I'm attempting lamb, not sure how this will go, lots of wine might make it palatable.

Rach--Thanks for the tip! Seriously, I was so aggravated. Kyle recommended the Brockport Wegmans, but there was no way I was headed out there after being all over the sprawling suburbia of Chili.