When I started this blog I wanted to learn something new – to better explain it – develop a skill of some sort that would make me a more valuable asset to society. I asked a few of my pals about what my new hobby should be and they suggested a variety of things, from banjo playing, swimming, triathlon training to learning tantric sex moves… yep my friends are hysterical.
My mom of course came to the table with the most logical advice. Cooking.
You see, I suck at cooking – fire-alarms rejoice at my attempts in the kitchen. Here’s a story on my epic fail in the kitchen. I once ordered a Blue Apron meal to woo a guy on our 5th date, and I (almost) ruined the meal by burning the fish. The fire alarm started going off… neighbors knocked on my doors. It was a disaster. The meal came with step-by-step instructions and I STILL messed up. He rescued the fish and quickly learned that I am a disaster in the kitchen.
I approached my friend Malka Espinel from The Newstand by Books & Books in Downtown Miami with my idea. Malka makes the most beautiful pastries and is a culinary professor at the Arts Institute in Fort Lauderdale. She has designed some of the tastiest trests for hot spots like Johnny V. in Fort Lauderdale and The Forge here in Miami. In essence she is the perfect person to kick-start my cooking journey.
She agreed to help me make some tasty treats, and she said the most basic treats are truffles, which by chance, are my personal favorites.
So here it is readers. Truffles with Malka!
Chocolate Truffles Ingredient List
- 8 oz Pastry Purveyors Semi-Sweet Chocolate 64% or 58% (If you like a more bitter truffle use a higher percentage of cocoa)
- 8 oz Heavy Cream 40% Milk Fat
- 1 Mini Ice Cream Scooper or Melon Baller
- Surgical Gloves (to keep the chocolaty mess at bay)
- For Topping:
- 4 oz of Chocolate try Ghiradelli 60% Cacao Bittersweet Chocolate
Chocolate Truffle Preparation
In a double boil, bring heavy cream to boil and slowly mix in cocoa until the mixture becomes a thick paste like consistency. Refrigerate the mixture overnight. This is the hard part…. waiting!
When hardened, scoop the chocolate into round balls. Roll the balls in your hand until they look pretty. I use this mini ice cream scooper.
How to Properly Dip Chocolate Truffles
Melt the 4 ounces of chocolate stirring occasionally to make sure there are no lumps in the mixture. Remove from heat. Dip the cold, firm truffle balls into melted chocolate, holding with a fork and covering with several coats of chocolate use. Cover hands with glove and roll the ball around.
Place each on a parchment-lined baking pan or plate. Decorate with fun colored sprinkles by dipping in with spoon.
Chocolate will harden quickly so its best to dip quick! You can also dip in Cocoa Powdered for a fancy schmancy truffle look! (My fav!)
Chill at least 2 hours to set chocolate (or eat right away if you are a fatty like me). Place into tight container and store in cool, dry place. Truffles can last for several days.
It was so much fun stepping behind the kitchen with Malka! We had a great time making these treats on a rainy Saturday morning.
Afterwards, brought back some of the treats to my good friend Krupa and her hubby Varun and according to them – I graduated from my first class with honors! I guess this means I’m going to learn how to cook 😉
Want more ideas?