My palate is not too discerning to figure out the super luxurious high quality chocolate. I just like them all. Unless it's really so bad - but then, there aren't too many of those - I'm happy with any chocolate I can get my hands on.
I often make truffles at home - Consider it an extension of how I just like hanging out in the kitchen. Plus, I like that I can change up flavors.
It's a basic, simple truffle recipe - I just add chopped up candied ginger (uncrystalized from Trader Joe's) and I have one (or two... or...) everyday as if it's part of my nutritional supplement. I make one batch and it lasts me a while. Whenever I make the truffle, I also make rich hot chocolate with pretty much the same ingredients. Having a cup of hot chocolate and a freshly made truffle together makes me feel very indulgent and luxurious. A simple happiness of an afternoon.
Just thought I'd pass along this recipe as it seems time appropriate. It is Fat Tuesday after all. And soon to be...
Happy Valentine's Day!
Yields: ~ 30 truffles
INGREDIENTS:
1 C chocolcate chips, semisweet or bittersweet
1 C heavy cream
1/4 t salt
1/4 C candied ginger, chopped to small pieces
1/2 C cocoa powder
DIRECTIONS:
1. Bring heavy cream to steaming hot in a sancepan over low heat.
2. Pour heavy cream to a bowl with chocolate chips and salt. Let it stand for a minute then whisk to completely melt the chocolate.
3. Mix chopped candied ginger in melted chocolate.
4. Refrigerate to cool and harden, about 2 hours.
5. Take out hardened ganache (which is a fancy word for chocolate & cream) and work quickly to form small balls, about the size of 2 teaspoons each. A small cookie scoop is very helpful for this job. Roll in cocoa powder.
6. Put the truffles back in the refrigerator to harden. If you're storing for more than a couple of days, keep it in the freezer. Let it sit at room temperature for 30 minutes before you eat.
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KOREAN WORDS
생강 (saeng gang) ginger
