On the drive to and from my daughter’s university, we discovered a chocolate shop where they make all of their beautiful chocolates by hand in the back of the shop. It is a charming storefront with a cozy fireplace, comfortable chairs and couches where you can sit and enjoy their delicious chocolates along with coffee or wine. A brilliant business plan; I wish I had thought of it.
It was just the right break my heavy heart needed before the drive home without her. We were frequent visitors to that chocolate shop on our travels to her university, but now that my daughter has graduated it does seem just a bit out of the way for chocolate.
Not that we haven’t done it once or twice, but it is a far drive for a couple of truffles.
It was time to figure out how to get my truffle fix at home. And much to my delight, after only a few stumbles, I made these. I apologize to everyone that I sent a picture of that first truffle, but I was super excited.
My family is so understanding.
Creamy, salty and delicious. They are also ridiculously easy to make. Going somewhere this weekend? Surprise them with a plate of beautiful truffles.
Welcome to my first truffle recipe, it won’t be my last.
Some helpful tips:
Do not make the mistake that I initially made by measuring out 8 ounces of chopped chocolate. Your chocolate mixture will never set up. You need to start with 8 ounces of chocolate bar and then chop it to get the correct amount of chocolate.
My first truffle, I finished completely by rolling in the chopped pecans. After having to wash my hands too many times in between steps to make that first one, I rolled out all of my truffles and then rolled them in the chopped pecans. It was much faster and saved my hands.
I bought my pecans already roasted and salted. If you have raw pecans, toss them in a couple of tablespoons of melted butter and salt, then roast in a 300 degree oven for about 20 minutes, flipping after ten minutes. Watch them carefully, you do not want them to burn. Let cool before using.