"For Love of Chocolate" by Living Well | Local news, sports, weather, blogs, opinion, crime, obituaries, business, directory, marketplace, education, high school, family, shopping, arts, entertainment, movies, books, cooking, auto, real estate, jobs, classifieds, photos, videos, comics, contests, and mountain pass webcams from Wenatchee, East Wenatchee, Chelan, Leavenworth, Waterville, Cashmere, Quincy, Entiat, North Central Washington newspaper

For Love of Chocolate

Blog: Living Well

February 14, 2010

In the language of love, roses, red wine and chocolate spell Romance. Chocolate in particular rules the day when it comes to the expected thing for Valentine's Day. Florists and chocolate shops are overwhelmed with customers seeking to purchase just the right floral offering or dark, velvety chocolate delight with which to express their devotion to their loved one....or ones. These days, one never knows.

Even more impressive to the recipient is an offering prepared or created by the giver. While in our part of the world no one is able to grow the perfect rose in February, one can create a rich, melt-in-the-mouth morsel which will bring sighs of pleasure to object of your affections.

Chocolate truffles are so named because they resemble the earthy, highly prized and very expensive truffle fungi rooted out of the ground by pigs. Now there's romance for you.

I prefer the chocolate version. They are easy to prepare, delicious to savor, and always appreciated. And...no pigs are involved.

Ingredients: I usually double this and keep extra in a tightly covered container in the refrigerator for chocolate emergencies. It keeps for weeks...months...forever?...or at least until someone in the house discovers it.

8 ounces (227 grams) semisweet or bittersweet chocolate, cut or broken into small pieces

12 oz. or 3/4 cup (180 ml) heavy whipping cream . Be sure the label says Cream, with no additives or thickeners.

2 tablespoons (28 grams) unsalted butter

2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

For truffle coatings you will need some high quality dark cocoa or some powdered sugar, or toasted and chopped nuts or toasted coconut.

To make the truffles, heat the cream slowly in a small saucepan. When the cream simmers, turn off the heat and add the chopped chocolate and the butter. Cover and let rest five or more minutes, or until the chocolate has softened.

Begin stirring in a circular motion and continue until the cream, butter and chocolate are completely blended. Stir in flavoring if desired, or add 1 teaspoon of vanilla. Let rest at room temperature until cool. Then refrigerate.

When mixture is firm, remove from the refrigerator. Using a small scoop such as a miniature ice cream scoop, form small balls of chocolate. Or use a teaspoon and roll into balls in your hands. It's difficult, but try not to lick your fingers between truffles.

Drop into a dish containing your choice of coatings, and roll around until fully coated. Place in a mini-cupcake fluted paper. Continue with remainder of chocolate. Place truffles in covered container and refrigerate until twenty minutes before serving, or before placing in an attractive box for presenting to your Valentine.

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I have a baseball cap from when I took the tour while visiting SF one year.< I'll trade you two new Columbia Fruit Packer caps for one used Scharffen Berger cap. Whaddya say?

I only make them; I seldom eat one.< http://www.wirefoxrescuemidwest.com/laughing%20dog.gif

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