Welcome back to me haha! I know, I know, it’s been a while since my last post. Not just a while… a loooong time! Not that I stop cooking oh no! I still do. My baking stops, that’s right, but the rest is still very much going on. In fact, my hard drive is overflowing with food pictures but finding the time to write the how-to’s was a bit difficult. Busy mom working from home. Blah blah blah. But the main reason was quite technical so I won’t go into too many details.
Anyhoo, maintenance and upgrades were done and here we are with a fresh-looking site. If you go around you’ll notice funny-looking symbols popping up here and there but I’m fixing them so bear with me.
To mark my ‘pagbabalik’ I decided I would share something in between maintenance and start with this easy truffles recipe. With all the truffles I saw in supermarkets during the holiday season, plus the fact that I was conceptualizing on retail design for hand-made chocolates, I was always gorging on them night after night after night until I decided to look online for recipes. I tried 2, one by Connie, and they’re great! (Can’t remember where I got the other one.) And very easy to follow. On both trial preps, I rolled the balls in cocoa powder as most of us like bittersweet (3 out of 4), and asked the boys for comments after each serving. In the end I came up with the following ingredients and measurements, which we all like. Addictively delicious melt-in-your mouth truffles.
I usually do 2 batches – one exactly as shown below, and another one using chocolate chips with 60% cocoa solids.
- ½ cup chocolate chips (40% cocoa solids)
- ¼ cup unsweetened cocoa
- ¼ cup cream
- 3 to 4 tbsp unsalted butter
- 1 tsp vanilla extract
- Heat cream in a saucepan. Gently simmer then add butter and stir well with a wooden spatula until melted. Add the chocolate chips and stir until smooth.
- Remove from heat. Whisk in the vanilla and blend well. Pour into a bowl. Cool, cover and refrigerate for at least half an hour. (Half an hour works for me, just right to shape the mixture.)
- Scoop a spoonful-ish and, using clean hands, roll into a ball about an inch in diameter. Repeat until mixture is finished.
- Roll the balls in whatever you fancy rolling the truffles in. I rolled most in cocoa powder to make extra dark chocolate truffles, the rest in confectioner’s sugar, ground pine nuts and chocolate hails.
I made about 20 truffles each batch and managed to fill up 2 small trays for a party last Xmas.
And Xinnian kuai le! Happy Chinese New Year!