Today’s treat is not baked, but very tasty and easy to make. It amazes me sometimes how much we are willing to pay for chocolate truffles when it’s not terribly hard to make them at home.
The thing that makes these so easy is that they are rolled in a coating and not dipped in tempered chocolate. Tempering chocolate is a tricky business that involves quite a bit of precise temperature regulating. If you eliminate that step, though, you get a treat that even kids can make.
In fact, that’s just what my kids did yesterday and today. They each chose a flavor for their truffles. One chose peppermint and the other mexican chocolate.
I was busy shuttling back and forth between the two of them so there are no pictures of the chocolate mixing process. The recipe I used can be found in Dorie Greenspan’s book, Baking Chez Moi. However, there’s lots of similar recipes out there if you want to try them.
Rolling the ganache into balls was messy, but it doesn’t really matter if they are done evenly because it all looks good in the end after they are rolled in their coatings. The peppermint ones got rolled in ground up white chocolate, while the Mexican ones got a cocoa powder/cinnamon/chili powder coating.
Because these are not coated with tempered chocolate, they have to be stored in the fridge. They taste better if you leave them out for a while to warm up, though. The boys are planning to give some of their truffles away as gifts to their friends. That’s only if we don’t eat them all first!
I’ll be sure to include a few in the Christmas Treat box that I am giving away in just a few days. Be sure to leave a comment to be included in the drawing. (If you need the rules, here they are. Tell me about your favorite chocolate. My favorite chocolates to eat are from Chuao. They have a passionfruit truffle that is really yummy!