Welcome back to me haha! I know, I know, itâ€™s been a while since my last post. Not just a whileâ€¦ a loooong time! Not that I stop cooking oh no! I still do. My baking stops, thatâ€™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-toâ€™s was a bit difficult. Busy mom working from home. Blah blah blah. But the main reason was quite technical so I wonâ€™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 youâ€™ll notice funny-looking symbols popping up here and there but Iâ€™m fixing them so bear with me.
To mark my â€˜pagbabalikâ€™ 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 theyâ€™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 â€“ 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 confectionerâ€™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!