Monday, February 13, 2012

A Box of Chocolate

Happy Take Your Mistress To Dinner day! Not sure that Hallmark is all over it (yet!), but I'm doing laundry tonight and meeting with my accountant tomorrow night, so I might not be THE expert. That said, if you find yourself on a date tonight rather than tomorrow, you might want to consider why. Or maybe I'm just stirring up trouble. (Empty the pockets! Break into an email account!) And if you are the person who has to go out two nights in a row in order to keep the peace but can't really afford two lavish nights out, make some homemade chocolate truffles. For your wife/husband (girl/boyfriend). Your mistress (mister?) won't appreciate the sentimentality. S/he'll want the expensive night out. (Am I right, Big Ang??).

In all seriousness, I highly recommend making your own chocolates (especially from this simple recipe) over buying that pre-packaged box of chocolate. I swear, 95% of the time those chocolates are stale. Even from the expensive chocolatier. Think about it. Do you even know how long ago those things were boxed up? No, you don't. Here's a tip, if you are going to buy a box, go to the counter and custom fill a box. It will cost the same, but the chocolate will be fresher. Trust. And avoid restaurants in February just to be safe.

Chocolate Truffles
Adapted from Martha Stewart

8 ounces best-quality bittersweet chocolate, finely chopped
1/2 cup heavy cream
Cocoa powder (about 1/2 cup)

1. Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium-high heat. Pour over the chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Let cool then refrigerate (uncovered) until somewhat firm, about 1 hour.

2. Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to the refrigerator for 15 minutes.

3. With your hands, roll the chocolate mounds into balls. Place some cocoa in a shallow bowl. Roll the balls in cocoa, pressing in and covering completely. Return to the sheet pan. Chill until set, about 30 minutes.

1 comment:

WendyB said...

That's my type of cooking!