Sweets for Your Sweet

Right around this time of year back in 2007 I taught a class called “Romantic Dinner for Two”.  The special menu included Prosciutto, Fig and Parmesan Rolls with Truffle Oil for the appetizer, a simple salad featuring a Strawberry Balsamic Vinaigrette, Pasta with Porcini Cream Sauce for the entrée, and for dessert, rich chocolate truffles.  I’m not sure why I never offered it again (maybe in 2012!), but I have taught the recipe for the chocolate truffles in a “No-Bake Desserts” class.   It’s always a hit because everyone thinks chocolate truffles are only something you can buy at a nice chocolate shop.  They are surprisingly easy to make…and create a very impressive gift for your sweetheart.   I wrote in my notes for this recipe that I adapted it from a Mark Bittman recipe, but cannot remember which parts I adapted.  So, with a shout-out to Mark, give this a try this Valentine’s Day… I promise you’ll be glad you did!

Chocolate Truffles

Makes about a dozen

1/2 cup semisweet or bittersweet chocolate chips

1 T water

1 T unsalted butter

1/4 c  heavy cream

1 T powdered sugar (optional)

unsweetened cocoa powder

In a small saucepan, melt the chocolate together with the water over low heat.  Stir! 

When smooth, then add the butter a little at a time.  Stir again.

Gradually add the cream, stir continually until mixture is smooth.

Add sugar for a sweeter truffle, or leave it out for one that is less sweet.

Refrigerate about an hour, or until mixture is stiff.

Sift some cocoa powder onto a plate.  Line another plate with waxed paper.

Use 2 spoons or your hands to make small balls out of the mixture and roll them in the powder.

Place on waxed paper and serve, or refrigerate for up to 2 days.

 NOTE:  Using good quality chocolate will make these even more delicious!


Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

Recipe adapted from Mark Bittman and above image from Flickr. 


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