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Say it with chocolate

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There are two things about February that we can always count on. It’s the shortest month of the year, and it is labeled as the “month of love.” Each year it becomes more of a challenge to figure out the perfect gift to get that special someone for Valentine’s Day. My take on this is “say it with chocolate!” I have always found that a homemade gift shows more love and effort than one purchased at a store.  It doesn’t have to be perfect, the fact that you made something for your special someone speaks volumes! Below you will find a recipe that is simple to follow on how to make your own chocolate truffles.  

If time is an issue, no worries! Simply purchase some huge strawberries, large pretzel twists or your favorite chocolate (or vanilla) sandwich cookie and dip them in chocolate. Dip them in dark chocolate and drizzle with white chocolate for a decorative look.  Quick and easy delicious treats. Dipping or melting chocolate is available at most retail grocers.  Once you have finished the chocolate concoction of your choice, then place in decorative baking cups and in a box tied with a pretty ribbon. Makes the perfect gift and it truly comes from the heart. Oh and I almost forgot, the most important ingredient in anything you prepare is adding a lot of love, it makes it taste that much better.

Ingredients:

Directions:

Place semi sweet chocolate in bowl. If using bar chocolate shave chocolate into small pieces. Heat heavy cream in pan to an almost boil, do not boil (what I grew up calling “scalded” milk or cream).

Pour scalded cream over chocolate and stir quickly till all chocolate has dissolved. Once the chocolate and cream mixture has a smooth shiny look, pour into a small square or rectangular dish. Place in the fridge for 2-4 hours. Once mixture has solidified, using a piping bag or small ice cream scoop, place small mounds of chocolate on wax paper, then place in freezer for an hour or overnight.

Melt coating chocolate according to instructions and ready for dipping the truffles. Quickly work with gloved hands to mold chocolate from freezer into balls. Using a fork, quickly dip chocolate balls into coating chocolate and place on wax paper.  Continue until you have completed the number of truffles you wish to make. Once coating chocolate has hardened, go back and dip bottom of truffles in melted chocolate to be sure truffle is coated completely. 

Once hardened drizzle melted white chocolate over truffles for decorative touch. You can also color the white chocolate with a dash of food coloring. The trick is to work quickly and remember keep the truffles small in size, as they are quite rich.   

Recipe yields one dozen to one and a half dozen truffles.

Two really important things to remember when working with chocolate. Any amount of water in the chocolate will ruin what you are doing, and when heating chocolate for coating, do so slowly and over low heat in a microwave at 50% power and on top of the stove, use a double boiler.

To contact Rollins, email chefdayna1@gmail.com.

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