on the table: Fancy truffles for all occasions

Recipe from Guest Columnist Laura Stevens 

By Guest Columnist Laura Stevens

When I was a little girl, I was for all things “fancy.” For almost every birthday, my mother served (at my request) caviar, red Kool-Aid, and Ritz crackers. Now, I don’t know many eight-year-olds that chose those items as their main birthday dishes, but I was one! I have always enjoyed food, trying new ingredients, and being an adventurous baker. My daughter will tell you that I am often too adventurous and create concoctions without butter - or even using salt instead of sugar. Sometimes we get distracted by dancing in the kitchen! This Valentine’s Day, I wanted to create something just as fancy as my caviar and Kool-Aid. Truffles are always a fun treat to give to your friends and family, because they are simply…FANCY. They sound fancy, they look fancy, and oftentimes they are priced fancy. It’s not too terribly difficult to make these treats yourself, and I hope you try them. Lift your pinky up when you eat - and be fancy!

Fancy Truffles

Ingredients: 

Two 4-ounce quality chocolate bars (226g), very finely chopped
2/3 cup (160ml) heavy cream
Optional: 1 Tblsp. unsalted unsalted butter, softened to room temperature
Optional: 1/2 tsp. vanilla pure vanilla extract
Toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate

Directions:
1. Place the chocolate in a heat-proof bowl. Set aside.
2. Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
3. Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
4. Scoop the set truffle mixture into 2 teaspoon-sized mounds. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. 
5. Roll each in toppings, if desired. Truffles taste best at room temperature!
 

EDITOR’S NOTE: Laura Stevens is the mother of The Canton News’ editor Courtney Warren. Courtney agrees that her truffles are fancy but still has not-so-fond memories of the unsalted creations her mother made while distracted. She had to con her with mailed granddaughter photos for this article.