Having just left the Christmas Candy mess behind (by getting on an airplane and leaving it at my mom’s house), I thought you would all appreciate a few tips. If you are a practiced, experienced, perfected chocolatier, well, bully for you. You already know all the things, anyway, and will probably only get a laugh from me. If you’re not, I have a recipe for you that works every time.
Get good chocolate, so no matter what happens, things taste good. Things like the sink. Your nose. Your infant son’s ankle. Wait, scratch that. You never know what THAT really IS. Anyway, the chocolate could be unlovely and everywhere, but make sure it’s delicious and you don’t go far wrong. It’s getting everywhere anyway, you might as well enjoy the mess.
We used Scharffen Berger semisweet chocolate. Ghirardelli makes good truffles too, though, and it’s easier to find in a grocery store.
You get a ton of advice from the internet, and many conflicting recipes. Stop looking at them. Look at this. Double or halve as necessity dictates. You know, if you simply must have a truffle but only have 4 oz. of chocolate? It happens. Just scale accordingly.
16 oz. chocolate, chopped up small.
1 c. heavy heavy heavy cream
~Put the chocolate in a glass bowl with the vanilla.
~Scald the milk in a pan on the stove, just til there are a few wee sweet little bubbles around the pan. Or until it boils furiously, if you lose your head and try to open the leftover wine with your teeth and bite off the cork.
~Pour the milk over the vanilla. Stir this for a while, until all the chocolate is totally melted and looks smooth and shiny and so so brown. Don’t panic at any point. Just stir. Drink your wine.
~ Let it cool for a long while. Hours and Hours. Overnight, even.
~ Scoop small balls out with a spoon.
~Roll the balls into bally-er balls. Drink your wine with a straw, as your hands are a terribly nasty mess.
~Laugh maniacally at how lopsided the truffles have become. Drink away your sorrow.
~Roll the balls in cocoa powder, coconut, chopped nuts, crushed peppermint, or tempered chocolate. Tempering chocolate is something you’ll have to look up somewhere else. I am not at all sure I should say anything about that. Things get funny when I temper chocolate. And when I drink.
DO NOT ADD BUTTER TO THIS RECIPE.
Do not add butter to this. Many recipes say to add butter. Butter is nothing but a heartache and a mess. It makes the truffle more difficult to roll into lopsided balls. It melts too slowly in the hot milk and you sometimes have to use a microwave to keep things hot enough to melt the chocolate. Sometimes, the butter extrudes itself from the truffle, through the coating. Extremely odd. Not worth the trouble. Don’t do it.