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This is it folks. Crunch time. Valentine’s Day is tomorrow so if you haven’t picked up some sweets for your sweet yet, I recommend swinging by the M&D bakery for a box of cookies, truffles, cupcakes, lover’s cake, Danish, or anything else to spoil your better half. If you don’t have time to stop by, fear not. You can create decadent truffles at home with just two ingredients.

Yes, I said just two ingredients. You can make them extra fancy with sprinkles, nuts, coconut, or some type of icing but honestly, classic truffles aren’t a tough project and you really do only need two ingredients: chocolate and heavy cream. All I ask is that you follow a few simple rules.

1.     Use good chocolate

I don’t care if you use milk, dark, or white chocolate (though I recommend using your significant other’s favorite) but it has got to be high quality. I mean come on, you already waiting until the last minute (not judging, just saying), the least you could do is use a high quality chocolate. Besides, with simple truffles like this, the chocolate is the star. Go for the gourmet this time around. It’ll be worth it.

 2. Don’t rush it

In order to follow the recipe included below, you’ll be freezing the chocolate twice. The first time is meant to solidify the melted chocolate into the base of your truffle an the second will be once the truffles are actually formed. Don’t rush the freezing process. Be patient and it’ll pay off because the truffles will be much easier to roll in toppings (should you choose to use some) and they’ll be in a better position to hold their shape.

3. If you decide to use toppings, get creative

I meant it when I said you didn’t need to use any extra ingredients to make these truffles delicious but if you decide to go for it, customize what you use to make them extra special. You can use curry or a LITTLE bit of chili powder to add some spice, orange zest with pistachios for a bittersweet crust, peanuts and cashews for the salty/sweet lover, or a drizzle of caramel for something extra decadent. Get creative with your flavors and they’ll seem store bought!

Okay, now that you know the rules, here’s the super simple recipe to get you started.

Ingredients

• 2/3 cup heavy cream
• 12 ounces good-quality finely chopped milk chocolate or semisweet chocolate, or chocolate chips

1. Set a heat-safe medium bowl over a medium saucepan filled with an inch or two of water (the bottom of the bowl should not touch the water in the pot). Heat over medium heat until water is simmering, then add cream to bowl and heat until warm, about 3 minutes. Add chocolate and cook, stirring constantly, until melted, about 3 minutes (or up to 5 minutes if using chocolate chips).
2. Carefully remove the bowl from the saucepan and pour chocolate mixture into a second heatproof bowl or pie pan (preferably made from metal, since it cools more quickly). Let cool at room temperature 15 minutes, then freeze until truffle base is firm, about 1 hour.
3. Line a baking sheet with parchment or wax paper. Once chocolate mixture has chilled, use a teaspoon, melon baller, or small scoop to drop truffle mixture by the heaping teaspoonful onto the prepared sheet. Form truffles into balls by rolling them quickly between the palms of your hands. This process is a little messy, so wash your hands in cold water halfway through rolling, if desired. Freeze truffles on prepared sheet for 20 minutes.
4. Once chilled, roll truffles in the topping of your choice, pressing slightly to adhere the ingredients to the truffles. Store finished truffles in the refrigerator up to 5 days; remove to room temperature for 15 minutes before serving.

If you go the homemade route, I’d love to see your creations! Email them to me at becky@mckinneyanddoyle.com for a chance to be featured on the blog and our Instagram (@mckinneyanddoyle)

• About
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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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