MAKE EASY CHOCOLATE TRUFFLES

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  “Camera two, action!” There is always extra energy in the air at the Minneapolis/St. Paul KSTP-TV/ABC studio when weekday “Twin Cities Live” begins. The hosts chat about the current day’s events and promote what’s coming up on the show in front of an enthusiastic audience while I scurry around on the sidelines of the set to finalize prep for the recipe and activities from this column I’ll be demoing. There’s no time for distractions until, well, I admit, I spot an array of chocolate truffles on the demo table behind me. “Go ahead and taste one,” says award-winning baker and candy-making instructor Nancy Burgeson, another regular on the show. A quick bite and I was smitten. “And, they’re simple to make,” she adds. 

  Truffles are often made with high-quality baking chocolate and heavy cream, but Nancy’s basic recipe, ideally suited for first timers, uses unsalted butter with the chocolate instead of cream.

  Once the chocolate and melted butter are combined and the mixture is chilled, kids can form the round truffle shapes with a melon baller tool, drop and roll in cocoa powder and arrange the impressive sweets in cute tins or small boxes for gifts.

  Here’s the basic recipe: 

  EASY CHOCOLATE TRUFFLES 

  Makes 25-30 truffles. 

  — 8 ounces good-quality baking chocolate, such as Ghirardelli or Guittard brands (aim for 60% cacao content or more) 

  — 8 ounces unsalted butter, preferably a European-style butter such as Kerrygold brand 

  — cocoa powder for rolling, or other dry toppings such as crushed toasted nuts, cookies or cereal

  Break chocolate in small pieces and melt in a microwave at half power. Or, using a double boiler, heat water to very warm. Remove from the burner and set the chocolate on top only long enough to melt it. 

  Melt butter in a saucepan or microwave until just melted. 

  Add chocolate to butter and gently stir until well combined and glossy. Pour mixture into a baking dish, about 8 inches by 8 inches, or use a loaf pan. Refrigerate 1-3 hours uncovered. 

  With a melon baller, scoop the chocolate in a ball. If chocolate mixture is too hard, let it stand at room temperature for a few minutes. If too soft, return to the refrigerator until firm. Remove it from the melon baller with a tiny spoon, such as a baby spoon, and drop it into a small bowl of cocoa powder or other chosen dry topping. Roll lightly in topping, remove and roll in your hands slightly. Drop back in the bowl until covered. Set on a parchment-lined pan. 

  Chill the truffles until firm. 

  Resource: classesbytoptiermn.com. 

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