Willie Wonka Ain’t Got Nothin’ On MePosted: 09/15/2011
If I had to pick three things to take on a desert island with me I would choose my family, my 8×10 photo of Brad Pitt and a never-ending supply of chocolate. Naturally chocolate appeals to one’s sense of taste, but it also has a physical effect on a person. This is due to the fact that chocolate has about 500 natural chemical compounds in it. It has something called theobromine in it, which is a natural stimulant similar to caffeine. That’s why I never eat chocolate late at night. Phenylethylamine is also present in chocolate and that’s a mood elevator that releases endorphins in your brain making you feel happier. That’s precisely the effect that chocolate has on me.
Truffles are easy to make. They can be an elegant accompaniment to dessert at a dinner party, or they make a great gift too. But I just keep them in the fridge so they’re readily available for whenever I need my next chocolate fix.
From Williams Sonoma
- 4 tablespoons (1/2 stick) unsalted butter
- 8 ounces semisweet chocolate
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1/2 cup cocoa powder (I used two different kinds of cocoa powder)
Put the butter on a cutting board. Using a table knife, cut the butter into small chunks. Set aside.Put the chocolate on the cutting board. Using a serrated knife, chop the chocolate into small, even bits. Set aside.
Pour the cream into a small saucepan. Place over medium heat and warm until tiny bubbles appear in the cream around the edges of the pan. Turn off the heat.
Add the butter and chocolate to the saucepan and stir with a rubber spatula until everything is melted and the mixture is very smooth. If the chocolate does not seem to be melting, turn on the heat to medium and warm for about 20 seconds. Turn off the heat and stir again. Repeat the heating and stirring process, if necessary, until the mixture is smooth. Do not let the mixture get too hot.
Let the mixture cool to the touch, about 15 minutes. Using the rubber spatula, stir in the vanilla. Scrape the mixture into a shallow bowl. Cover the chocolate mixture with plastic wrap and refrigerate until it is solid, at least 4 hours or up to overnight.
Using a melon baller, scoop the chocolate mixture to make rough balls the size of a gumball. Place each scoop of truffle mixture onto a cool work surface.
Put the cocoa in another shallow bowl.Working with 1 truffle scoop at a time, use the palms of your hands to roll it into a smooth, round ball. After rolling, put the balls in the bowl with the cocoa powder.
Roll each truffle in the cocoa powder until it is completely coated, then put in a serving dish. Cover and store the truffles in the refrigerator until you are ready to eat them. (You can even freeze the truffles for up to 3 months.)
This recipe: EASY