With Valentines coming and all the hype of giving the perfect gift for men and women alike, I give what I give best…..a home cooked meal.Â Part of our Valentine’s meal was these lovely truffles.Â I have been taught that chocolate is one of the 5 major food groups and should be included with every meal.Â In the food pyramidÂ that we are taught in school of healthy meals I think it is located between fruits and vegetables.Â Nothing says fancy chocolate like a truffle.Â You can pay several dollars apiece for store-boughtÂ truffles.Â These I made with everything I had at home.Â I didn’t need to buy a single ingredient.Â
This is two days in a row with cookbooks from Martha.Â I must be in the “M” section of the public library where I am finding these cookbooks.Â I like this cookbook much better than the one from yesterday.Â If you are wondering why it is for one simple reason….pictures.Â Glorious pictures for almost every recipe in the cookbook.Â I like seeing what I am supposed toÂ be making.Â I really need to take a food styling class to figure out how they take all of those pictures.Â Although I will say that the picture that I took of the finished truffles looks pretty darn good.Â Let’s pretend I am a food stylist for a minute and oh and ah over it.
The Ruling:Â I thought they were great, not too sweet.Â However you need to be a fan of dark chocolate.Â How many fans of dark chocolate do I have in my house……umm….that would be one.Â Next time I might use a milk chocolate and see what happens.Â For ease of preparationÂ this got a gold star.Â It really did not take too long and the fact that my oldest son’s girlfriend stirred them for me over the ice bath was a bonus.Â She may have been bored to death….but I sure appreciate it.Â You see, we make her work for her meals around here! (just kidding)Â I only rolled ours in the pistachios and did not bother with the cocoa powder and the peanut brittle.Â I also did not have brandy so I used an orange flavored liqueur that I had on hand.
Chocolate Truffles, page 258
- 2 ounces roasted, salted pistachios, chopped
- 2 tablespoons best-quality unsweetened Dutch process cocoa powder
- 2 ounces peanut brittle, finely chopped
- 5 ounces bittersweet chocolate, preferably 61% cacao, finely chopped
- 1/4 cup milk
- 1 tablespoon unsalted butter
- 1 tablespoon brandy
- Prepare an ice-water bath.Â Line a baking sheet with parchment.Â Place pistachios, cocoaÂ powder, and brittle in separate bowls.Â Place chocolate in a heatproof bowl,Â Bring milk and butter just to a simmer in a saucepan; pour over chocolate, and whisk until smooth.Â Whisk in brandy.
- Set bowl in ice bath; whisk constantly, scraping sides of bowl, until mixture is thick enough to scoop with a spoon, about 5 minutes.Â Use a mini ice-cream scoop (or a teaspoon) to form mixture into balls, dropping them into a coating as you go; roll to cover.
- Transfer to prepared baking sheet and refrigerate until set, at least 10 minutes. (Truffles will keep up to 1 week in the refrigerator; store in a single layer in an airtight container.)
To Joyful, Simplified Living,
Â MS. Simplicity
Â MS. Simplicity, also known as Melissa SchmalenbergerÂ operates her business as I Did it with MS. Simplicity.Â She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .Â Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org.