Thursday, January 6, 2011

Insanely Awesome Chocolate Truffles

Story: Happy New Year readers! - Today's post is about "the power of today".... I know you all have channel O and Dr. Phil for such things.. but hey.. 'ts the time of the year to reflect a bit.

I bet you have a cousin or an uncle or a neighbor who is older than you and a line they always have to say is "Enjoy while it lasts.. because once you ---fill the next stage of life here--- it is all downhill..". For these people what the next stage of life is - is irrelevant.

It could be..
once you are in 10th std or
once you have kids or
once your kids grow up or
once you get a job.... really .. it does not matter!

The very important point they are making is - "it is all downhill from there!"

If you think about it.. their message is quite positive actually. They are saying - they are kinda miserable in life.. but from their perspective, your life looks pretty darn good! so you should enjoy whatever your current stage of life is!!

So friends - recognize the power of today, eat this chocolate truffle that I made for new year's party and ENJOY life!

Source: story inspiration - Devanshu, recipe - Rupangi made these truffles and inspired me to follow this Ina Garten recipe

1-2 hrs

roughly 25 truffles of 1 inch diameter
  • 1/2 pound good bittersweet chocolate (recommended: Lindt)
  • 1/2 pound good semisweet chocolate (recommended: Ghiradelli)
  • 1 cup heavy cream
  • 2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier)
  • 1 tablespoon prepared coffee
  • 1/2 teaspoon good vanilla extract
  • Confectioners' sugar
  • Cocoa powder


Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. If needed, heat the chocolate on indirect heat - e.g. on steam so that you can dissolve any leftover chocolate pieces. You want a really smooth paste of chocolate. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. - I used both . hence the strange color of the coating.

These will keep refrigerated for weeks (good luck resisting the temptation for weeks), but serve them at room temperature.


  1. I thought you had added some nuts too? If not, then what were the small bits that I chewed upon? :P

  2. :) unmelted chocolate bits .. they were unintentional.. but I like the idea of adding nuts or nut-bits