Thursday, April 5, 2012

Truffles A Toddler Could Make



This past week I have been trying out recipes for a Passover Seder.
My first.
Ever.



I may be a seder virgin, but that didn't stop me from offering up my house for the festivities.
It also helps that the menu is preset:
brisket
matzoh ball soup
kugel
wine
wine
wine
more wine.


These are pretty straight forward and dishes I make even when we're not celebrating.
Perfect because they are cheap inexpensive.
Perfect because they can be made several days ahead.
Perfect because they taste even better when you do.




Desserts, on the other hand, can pose more of a problem.
High maintenance, if you will.
with all the measuring,
and separating,
and proper mixing technique.
and timing
and correct oven temperatures...


But I found one that is so remarkably easy
I had to cross reference and double check the recipe several times to make sure I wasn't missing anything.


Chocolate Truffles
*recipe adapted from epicurious

12 oz dark chocolate
2/3 cup heavy cream
cocoa powder
powdered sugar
shredded coconut

Chop chocolate into smaller pieces.
Or use chocolate chips.
Or both.

Heat the cream in a heavy saucepan over medium high and bring to a rolling boil.
Pour cream over chocolate (which should be in a bowl by now...which I'm ceratin you had already figured out)
stir until chocolate is melted.
Place covered in fridge for two hours.
Lick spoon.

In 3 separate shallow bowls put cocoa powder, powdered sugar and coconut.
Line a baking sheet with parchment paper. Scoop out a teaspoonful of mixture and roll into a ball. Roll into one of the toppings until coated.
Place on baking sheet.

It's too easy to eat this right out of the bowl, leaving behind nothing but a chocolate filled memory,
and perhaps a cavity.
So work quickly to avoid ornery guests and a possible trip to the dentist.

These can be frozen for up to 10 days.



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