I’m feeling a little inspiration-deprived this week — when it comes to writing, anyway.
I spent the past couple of days visiting a couple of friends in Miami, where I effectively escaped whatever dregs of the Nemo storm that branched out towards DC. I also fell in love with Little Havana so much and so instantaneously that I booked another flight back to Miami before I even saw the city in daylight.
I may or may not have been pleasantly buzzed.
But sometimes, it doesn’t matter where you are or what everything looks like — sometimes, you miss someone so much that you’re just ecstatic to be in the same place.
So, what’s done is done.
Aside from the beautiful waters of South Beach, the food was amazing, and I spent a day kayaking from a mangrove swamp, to the ocean, to an island, and back. And naturally, I taught Dave how to cook a week’s worth of food in a Sunday evening (instead of letting him spend $150 on a Paleo delivery service). The conclusion of that cook sesh was that I need to open my own cooking school or specialty food delivery service.
Perhaps. I think I’d just rather have a Saturday night supper club when I live in a beautiful Brooklyn brownstone, someday.
Anyway, with Valentine’s Day around the corner, I’ve continued my love affair with chocolate. You can read more about the chocolate that I used for these truffles from another recent post, sponsored by Divine Chocolate — a fair trade chocolate company that hits closer to home than I thought it would!
I hope you have a fabulous week, and I hope you get adorable, kitchy Valentines from your friends and SOs. And — just try this recipe. Truffles are easier than you think.
Dark Chocolate Truffles with Orange Zest
8 oz. dark chocolate
1/4 cup heavy cream
zest of 1 orange
Dutch cocoa powder, for rolling
Using a sharp chef’s knife, chop your chocolate into chocolate chip-sized pieces. Transfer to a small bowl and set aside.
In a small saucepan, heat the heavy cream and orange zest. Once the cream starts to boil, pour it over the chocolate chunks. Let it sit for 1 to 3 minutes, and then stir the chocolate and cream with a spoon until fully melted and smooth.
Let the mixture cool — you can refrigerate it, but it will get too firm to work with if you don’t keep an eye on it. I let the chocolate cool on the counter for about 30 minutes, which lets it solidify just enough to roll into truffles.
Use a spoon to put some cocoa powder on both of your palms, and use a teaspoon to initially form some of the chocolate into a ball. Roll between your palms until smooth, and then roll the truffle in cocoa powder (or chopped nuts, or chili powder — whatever you like).
Makes about 18 1-inch truffles.