Bittersweet chocolate truffles
Alas! My final column for The Daily. As a parting gift, I wanted to give you this truffle recipe to bring you out of the depths of exam depression in the weeks to come. Thanks so much for reading. It’s been tasty.
Ingredients: 1 cup heavy cream, 1 lb (approximately 450 gm) finely chopped bittersweet chocolate, 1 tsp vanilla extract, 8 ounces unsweetened cocoa powder.
Method: Place the chocolate in a ceramic bowl and heat the cream in a saucepan over medium heat until gently simmering. Remove the cream from heat, add the vanilla, and combine completely.
Simmer the cream for two more minutes. Pour the cream over the chopped chocolate and let sit for five minutes. Using a whisk, beat together the chocolate and cream until extremely smooth. Pour the mixture into an 8-inch baking pan and cool over night (or for at least five hours). In the morning, put the cocoa in a bowl and use a teaspoon to scoop out small balls of truffle from the baking dish. Each ball should be about 2 cm in diameter. Roll the balls in the cocoa and serve. These keep for about a week in a sealed container so long as they’re kept in a cool place. If you want to put several layers of truffles in one container, make sure to use wax paper between layers.