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Elizabeth Scott

Thursday, December 20, 2007

I am done, done, done! with the baking. Thank goodness. Don't get me wrong, I like making cakes and cookies but today was day five and I'm ready to not see another mixing bowl, cookie sheet, or even oven mitt for a while. I was going to share the recipe for my husband's favorite cake, aka the 'You Know I Love You Because I Made You This Cake' Cake, but it's a pain in the butt to make (as you may have guessed from the name) so instead I'm going to talk about truffles. The chocolate ones, not the fungi.

Truffles are one of those things I was terrified to make for ages because they cost about eight hundred dollars a pound in all the fancy chocolate stores/food catalogs. But they aren't hard to make at all!

All you need is:

8 oz. of chocolate (I've made them with semi-sweet and bittersweet chocolate--you can get both kinds in bars on the baking aisle. I don't know if you can make them with chocolate chips or not--I always buy the bars because they inevitably come in either 4 oz. or 8 oz. sizes, which, hello, super easy!)
8 oz./1 cup of heavy/whipping cream
A small bowl of powdered sugar (you can use unsweetened cocoa powder instead of sugar if you want to make 'em look gourmet)

Melt the chocolate in a microwave-safe bowl and stir it to make sure you've gotten all the lumps out. Dump in the cream. Mix. Put plastic wrap over the bowl and stick it in the fridge for an hour or two. Get out a teaspoon, small cookie scoop, or melon baller, and stick that in the freezer.

After an hour or two, get out the bowl and whatever you've put in the freezer. I use a teaspoon. Also get a couple of paper towels or a napkin or whatever--something you can wrap around the end of the teaspoon until it warms up enough so you aren't freezing your fingers off.

Scoop the chocolate mixture--it'll be solid now -- out by the teaspoon and drop each truffle onto a plate or wax paper or whatever you want to store them on/in. If you want to get really fancy, you can roll them around a bit with your fingers after you scoop them out to get them nice and round. (If things start to get melty, just put the truffles you've made in the fridge, where they'll harden up again. Ditto for the chocolate mixture)

When you're done-- and you'll end up with about 16-24 truffles -- get your little bowl of powdered sugar and roll each of the truffles around in it.

And that's it. No oven needed, no fancy equipment, and three ingredients. So the next time you read about "time-tested processes" or whatever and truffles, you can think, "Oh, so they have a microwave and a refrigerator too." Heh.

And I have a couple of links:

Agent Kristen Nelson reveals her end of year stats -- 30,000 queries in one year? Whoa.

The latest Pew Internet report, this time on teens and social media--there's a lot of interesting stuff in this. (Direct link to the report itself is here--note that it's a .pdf file)