Miss A Columnist

Ashley Pierson is the Food and Nutrition Editor for Miss A. She has a Bachelor of Science degree in nutrition from Michigan State University, and is following her passion for food after leaving the pharmaceutical industry where she worked as a sales representative for nearly a decade. Ashley loves locally grown food and has great fun coming up with new recipes using these local treasures as the foundation. She lives in Traverse City, MI, voted by Midwest Living magazine as a top 5 foodie town. Ashley lives with her husband, son and daughter near the shores of Lake Michigan.

Simple Chocolate Truffle Recipe

Americans spend an estimated one billion dollars on boxed candy for Valentine’s Day each year. With a few quality ingredients, you can make a homemade version of a truffle that will say “I love you” in a big way. Making truffles is a simple process that can be easily tailored to individual tastes. Look for fair trade dark chocolate as the foundation and build from there. Add chilis, nuts, or dried fruit for new flavor sensations. Your Valentine will have a happy heart and tummy.

Chocolate Truffles

Photo Credit: Chocolate Exotica Traverse City

(Photo Credit: Chocolate Exotica Traverse City)

Makes approximately two dozen

Ingredients:

10 ounces good quality dark chocolate

1/3 cup heavy whipping cream

1 Earl Grey Tea bag

Zest of half a medium sized orange

Seeds from two vanilla beans Cocoa powder and chopped pistachios, to coat truffles

Process:

Heat cream with Earl Grey tea bag and orange zest until just about to simmer.

Strain out tea bag and zest and add seeds scraped from vanilla beans.

While cream is heating, roughly chop chocolate and place in a heatproof bowl.

Pour hot infused cream with vanilla over chocolate and allow to sit 1-3 minutes.

Stir chocolate and cream together until chocolate is completely melted and mixture is smooth.

Cover and refrigerate four hours or overnight.

Place cocoa powder and pistachios in a small bowl.

Using a teaspoon scoop 1-inch balls of ganache and roll between palms until smooth. Roll in cocoa powder and pistachios to coat.

Return to refrigerator until ready to serve.

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