Photo Credit: Alma Schneider

Chocolate Truffles

Do I really need to explain why chocolate truffles are a special gift? Who wouldn’t want to receive such a delicacy? The delicious little secret about chocolate truffles is that they are E-A-S-Y to make. And a touch of creativity — a few spices or some chopped, dried fruit and nuts — can even make them extra fancy.

(Makes about 40 truffles.)

Supplies for packaging:

* Chinese food takeout containers OR

* Cellophane bags with ribbons

Ingredients:

* 8 – 9 ounces bittersweet chocolate (chocolate chips or high end like Scharffen Berger) finely chopped in a food processor

* 2 tablespoons butter

* 1/4 cup heavy cream

* 4 tablespoons unsweetened cocoa powder (for dusting)

* 1 cup chopped, crystallized ginger or chopped nuts (optional)

* 1 1/2 teaspoon curry powder (optional)

* 1 1/2 teaspoon cayenne pepper (optional)

Instructions:

1. Simmer heavy cream in a heavy saucepan over moderate heat.

2. Remove from heat and add chopped chocolate and butter. Stir gently until smooth.

3. Once chocolate is cooled, transfer to a glass or stainless steel bowl and place in fridge for 2 hours.

4. Once chocolate is hardened, use a small spoon or melon baller to scoop teaspoon-size balls of chocolate.

5. Roll chocolate into as many balls as you can while keeping hands cold (touch the outside of a stainless steel bowl filled with ice).

6. Place balls on the wax paper-covered baking sheet.

7. Place cocoa powder in a shallow bowl. Add cayenne or cumin powder, if desired, and stir.

8. Roll the balls in the powder.

9. Roll the balls in ginger or nuts, if desired (or just in ginger or nuts without the powder).

10. Keep in fridge until ready to package.

11. Package in Chinese food takeout containers or cellophane bags tied with ribbons.

Photo Credit: Alma Schneider