Dark Chocolate and Orange Truffles

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2.11.13 by sarah

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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.

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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.

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Dark Chocolate Truffles with Orange Zest

Ingredients
8 oz. dark chocolate
1/4 cup heavy cream
zest of 1 orange
Dutch cocoa powder, for rolling

Instructions

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.

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