Please allow me to introduce you to Lizzy. Today she is providing a guest post for me.
Lizzy writes the blog That Skinny Chick Can Bake!!! which is pure decadence.
I LOVE LOVE LOVE reading Lizzy's posts. Not only are they filled with terrific recipes and absolutely gorgeous photos...but they are fat free :)
See I can't actually eat all of the goodness that Lizzy puts out there, which is probably a REALLY good thing.
So please sit back relax and enjoy the goodness Lizzy has to offer:
Shhhhhh....don't tell my hubby that I have a friend with a blog titled My Naturally Frugal Family. It will be our little secret, OK? He seems to think I'm a little compulsive when it comes to shoes and white dishes. He doesn't seem to mind the stacks of Ghirardelli chocolate bars in my baking pantry, but he just can't get past all those shoes! Let's get on to the reason you're here...a delicious recipe.
Rachel has been such a kind and supportive foodie friend, that I was honored when she asked me to guest post while she's out of town for the holidays. I hope you're not too tired of chocolate...and even if you are, file this one away for Valentine's Day. I spotted a recipe for these simple truffles in the January/February 2012 issue of Cook's Illustrated and knew they would be part of the goodie trays I dole out to the neighbors for Christmas.
These really don't take long if you don't count the cooling and chilling times. They are a little messy, so keep dusting your palms with cocoa powder while you're rolling them into little balls. And if they're not perfect, just call them rustic. Nobody will care what they look like once they sink their teeth into one of these babies! Thanks, Rachel, for letting me share this decadent confection with all your readers!!! And Happy New Year to you all!!!
Chocolate Truffles...adapted from Cook's Illustrated
12 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla (or 2 tablespoons of your favorite liqueur)
1 1/2 tablespoons butter, at room temperature and cut into small pieces
1 cup cocoa powder
1/4 cup powdered sugar
Line 8 inch square pan with foil. Set aside.
In a medium bowl, microwave chocolate, stopping and stirring at 30 second increments, till the chocolate is almost completely melted. Heat cream in microwave safe measuring cup till warm, about 30 seconds. Stir corn syrup and vanilla into cream, then add to chocolate. Cover with plastic wrap and let sit for a few minutes. Stir till mixture is uniform, then add butter and mix till well incorporated.
Spread chocolate ganache evenly in prepared pan and allow to cool at room temperature for 2 hours. Cover and transfer to refrigerator. Cool at least 2 hours.
Sift together cocoa and powdered sugar, then sift again. Place in flat pan, suitable for rolling the truffles.
Remove chilled ganache from pan by lifting up foil. Peel off foil and set ganache on cutting board. Let warm up a couple minutes, then cut ganache into 64 equal sized squares, starting by cutting the large square into 4 even parts, then those 4 squares into 4 even parts, then repeating twice more till you have 64 squares.
Dust hands with cocoa mix and roll each square into a ball. Roll balls in cocoa, shake off excess and place truffles in an air tight container. Store in refrigerator, and let come to room temperature before serving.
Lizzy thank you so much for providing this post.
Friends I hope you give this recipe a go, either post Christmas/Valentine's Day/or just because.
Have a great day!