Great Gifting
I've started a holiday tradition of making truffles for the ladies in the office. The best thing about doing this is that the recipe could hardly be more simple. However, no one believes this.
The basic recipe is listed on epicurious, and is infinitely modifiable.
2/3 cup whipping cream
1 12-ounce package (about 2 cups) semisweet chocolate chips
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
3/4 cup (about 2 1/2 ounces) sweetened shredded coconut, toasted
1/2 cup (about 2 ounces) finely chopped unsalted pistachios
Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)
This year, I substituted peppermint extract for the vanilla and rolled all the truffles in crushed peppermint candies. Good stuff.
The basic recipe is listed on epicurious, and is infinitely modifiable.
2/3 cup whipping cream
1 12-ounce package (about 2 cups) semisweet chocolate chips
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
3/4 cup (about 2 1/2 ounces) sweetened shredded coconut, toasted
1/2 cup (about 2 ounces) finely chopped unsalted pistachios
Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)
This year, I substituted peppermint extract for the vanilla and rolled all the truffles in crushed peppermint candies. Good stuff.
posted by Claudia | 6:52 AM
3 Comments:
Fantastic. Once I get back to BR I'm making these for the Vath Family Christmas. I can't wait.
One warning: they are soft, since you aren't putting a candy shell or anything on them. It's been my experience that no one cares. Just keep them cool until you give them to folks; they are usually consumed long before they have time to get melty.
Great idea, Mike. Thanks Claudia for the recipe!
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