My bib overall-wearing buddy is multifaceted. He is not only one of the most capable men I have met, but he is intelligent to the point of intimidation; he can talk literature with me in-depth, as well as high-level math (which is like speaking a foreign language to me), he is an endless source of useless facts and interesting anecdotes. He's funny and charismatic, and he can cook. If I'm being transparent, he is a better cook than I am. There are dishes I delegate to him because he makes them so much better: mashed potatoes, gravy, creamed hamburger (aka sh** on a shingle), poached eggs, and BBQ. However, his culinary prowess does not end there. He can also make truffles. That's right, he is excellent at confections.
He made me divine chocolate truffles on our first Valentine's Day together. He made a big production of making truffles with a "secret" recipe...which was total nonsense. I am unsure where the truffle recipe originated, but it is a photocopy of an extensive recipe from an old cookbook. His secret recipe ended up in my Tinkerbell folder of recipes. When I pulled it out and asked him if the recipe in hand was his recipe, he said, "Hey! Where did you get that? That's my secret recipe!" Sigh, he's so much sometimes.
Today, dear reader, I will share The Bibbed Wonder's "secret" recipe for chocolate truffles. If you have some extra time, these truffles wow their intended audience. It's a delicious and thoughtful way to show your love this Valentine's Day.
Ingredients:
12 ounces Semisweet or Bittersweet Chocolate
1 Cup Heavy Cream
3 Tbls. Grand Marnier or Other Liqueur
Chocolate Covering
1 lb. Semisweet or Bittersweet Chocolate
2 ounces of Unsweetened Cocoa Powder
Directions:
To make the truffle mixture, Heat the chocolate and heavy cream in a saucepan over low heat, stirring occasionally, until the chocolate is melted.
Remove from the heat and pour into a bowl. Stir in the Grand Marnier.
Place the mixture in the refrigerator for a minimum of two hours until it is firm.
Cover a baking sheet with wax paper. Using two spoons, scoop the mixture into small mounds, about 1/2 to 1 teaspoonful. Refrigerate overnight.
When cold, loosen the mounds from the paper and use your fingers to round them. Refrigerate until ready to coat.
Make the chocolate covering: In a saucepan, melt the chocolate in a very low oven.
When the chocolate is melted, stir it well from time to time as it cooks to body temperature.
Spread the cocoa powder evenly on a chilled jelly roll pan or a chilled plate.
Remove the truffles from the refrigerator and drop two at a time into the chocolate coating. Using two forks, turn the truffles, coating them well with chocolate. Lift a truffle with one fork, tapping it with the other to eliminate excess chocolate. Then, drop the coated truffle onto the pan containing the cocoa powder. Using a spoon, quickly roll and coat the truffle with the powder, then push it to the side.
When the truffles are firm enough to handle, transfer them to a bowl and refrigerate or freeze until ready to serve.
To serve, mound the truffles in a serving dish. They are delicious at room temperature or cold from the refrigerator.
I hope you enjoy The Bibbed Wonder's recipe for truffles. On this sunny but cold Valentine's Day, stay safe, be smart, eat delicious food, celebrate those you love, and keep washing your hands.
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