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Easy homemade truffles for your sweetheart

Posted by Sheryl Julian  February 13, 2009 11:12 AM

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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.

Chocolate truffles
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

About Dishing

What's cooking in the world of food.

Contributors

Sheryl 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.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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