Food contributing writer Debra Samuels belongs to the International Women's Club of Boston, for which she co-hosts, with French native Francoise Matte, informal cooking classes. This week they had a chocolate session and made a chocolate roll cake, orange and grapefruit rinds dipped in chocolate, florentine cookies, and truffles. Making the truffles is very easy. A great last-minute gift for your valentine.
Makes 4 dozen
1 pint heavy cream
2 pounds chocolate (minimum 65% cacao), chopped into 2-inch pieces
1/4 cup unsweetened cocoa, or more if necessary (for coating)
1. In a medium saucepan over medium heat, heat the cream. Add the chocolate and stir over low heat until the chocolate melts.
2. Scrape down the sides of the pan. Let the chocolate mixture cool. Refrigerate for at least 2 hours or up to overnight until the chocolate is cold.
3. Spread enough cocoa on a plate to make a thick layer.
4. WIth a small spoon, scoop up balls of chocolate. Roll them in your hands into small balls. (Work quickly because your hands will warm and melt the chocolate.) Roll the balls in the cocoa to coat them all over; transfer the truffles to small paper cups. Continue until all the chocolate is rolled and covered with cocoa.
5. Store in a cool, dark place. Debra Samuels
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.