When a former fashion maven turns into a confectionary genius, you don’t ask questions. You simply take what she says and trust that you, too, can be as cleverly stylish and talented as she is, even if you’re sitting at home, craving chocolate like a crazy-person, and wearing your holey pajama pants. You trust what she says, even if it’s something absurd. Something like: you can make chocolate truffles at home, in minutes, with only three ingredients. Really. It’s true. But, you don’t have to take my word for it. Here is Gail Dosik (of One Tough Cookie NYC)’s no-fail recipe for quick & creamy homemade chocolate truffles in minutes.
I am an unabashed chocoholic. If I didn’t have a conscience, I’d eat it in its various forms for breakfast, lunch and dinner, that’s how much I love it. Personally, I think I’ve been blessed with some special kind of DNA that requires chocolate in order for me to exist. You know what I’m talking about, right? But, it’s too hot now to turn on the oven even for 30 minutes to bake up some killer brownies. Well, here’s the next best thing that will definitely have you and your friends swooning in chocolate ecstasy. And, it’s easy.
- 1 pound high quality semi or bittersweet chocolate (depending on your tastes. Don’t skimp on this part. It’s the key to bliss.)
- 1 cup heavy cream
- Cocoa powder (preferably Dutch processed)
1- Chop the chocolate into small chunks and place in a large bowl.
2- Heat the heavy cream till it begins to boil. Watch it carefully as it can boil over in the blink of an eye.
3- Pour the cream over the chopped chocolate and let it sit for about 1 minute.
4- Start stirring in the middle of the bowl with small circular movements and broaden the circles as the mixture starts to magically turn from speckled cream to homogenous chocolate heaven.
5- Once the cream and chocolate are fully incorporated, set the bowl aside and forget about it till firms up. Don’t touch it. Once firm, spoon some cocoa powder into a small bowl.
6- Make small balls (don’t have to be perfect) from the firm mixture using a melon baller or a mini-ice cream scoop, or just spoon it and quickly shape into a ball. Don’t handle it too much, it will melt. Place the balls into the cocoa powder and toss them about to give them a matte coating. Remove them to a plate and refrigerate till serving. That’s all there is to it. Congratulate yourself. You’ve made truffles.
GET STYLISH: If you really want to get fancy, you could add espresso beans into the cream while you boil it. Just let it sit for a bit after it’s starts to bubble. Heat it again to extract the coffee goodness out of those beans, then strain while you pour over the chopped chocolate. Or you could try a few mint leaves in the cream. Same process.
Gail Dosik worked in the fashion industry for 20 years. At age 50 she decided to leave and follow her dream of becoming a confectionary artist. She enrolled in the French Culinary Institute graduating at the top of her class. She never even had an art class in her life! Everything she bakes is custom designed and incorporated with cookies.