So the festive season has passed, and we have all perhaps made and broken resolutions by now. But let’s all make one resolution that is positive and achievable — eat better chocolate.
I am not suggesting that you consume vast quantities, particularly after the latkes, cookies, cocoa, champagne and other indulgences of the past month. I am suggesting that instead of going into full deprivation mode, which is doomed to fail, that you savor smaller quantities of better-quality treats.
Like these truffles.
I developed this recipe during December and made several batches to use as gifts and desserts. They were described as “orgasmic,” “incredible,” “the best I’ve ever had” and “stunning.” Their simplicity makes them even more so.
They are best stored in the refrigerator but eaten at room temperature. The waiting is the hardest part.
Makes about 30
1 pound Ghirardelli Dark Chocolate Chips (60 percent cacao)
1 cup heavy cream
¼ cup unsweetened cocoa powder for dusting
- In a glass bowl, place the chocolate chips.
- In a small saucepan, heat the cream until it is just starting to boil. Pour it over the chips, shake the bowl a bit to ensure that all chocolate is submerged and cover the bowl with a plate or pot lid. Allow it to sit for about five minutes.
- Whisk the mixture until smooth.
- Set aside for one to two hours until the mixture is solid enough to scoop into balls without dripping.
- Line the cookie sheet with wax or parchment paper. Using a melon baller or teaspoon, scoop a small amount of the chocolate from the bowl and, using another spoon, scrape the chocolate onto the cookie sheet, gently shaping it into a ball. Repeat with the remaining chocolate.
- Refrigerate for about 30 minutes until the balls are beginning to become firm.
- Remove the chocolate balls from the refrigerator. On a shallow dish, pour the cocoa powder. Coat your fingers with cocoa powder and, one by one, coat the truffles in cocoa, pressing the balls into a rounder shape.
- Store the truffles in Tupperware in the refrigerator for up to a week (but they probably won’t last that long).