On Mother's Day, the best treats are those prepared by our
children. Should you doubt this, ask any of us about the burnt toast and
overcooked eggs our little ones made once upon a time. You'll note the dreamy
smile on our faces, even though we may laugh whilst recounting how long it took
us to scrub the kitchen, after our treat.
Of course, we just love getting sweets as well. This is particularly so, since
gifts of candy which must be consumed have no calories.
With the above in mind, I present this very simple recipe. It is easy enough for
the whole thing to be done by an older child, and that Dad won't lose patience
if pressed into service as kitchen supervisor for younger ones.
1 pound good-quality Chocolate, chopped (This can be dark, light,
3/4 cup Butter (These are treats, so no Margarine)
1/2 cup Whipping Cream
2 tablespoons Vanilla extract
1 cup Cocoa Powder, Coconut, finely chopped Nuts, and/or Cookie Crumbs for
Place the first three ingredients in a large glass mixing bowl.
Melt in the microwave for 3 minutes on the high setting. Remove the mixture from
the microwave, and stir until everything is melted together. Add the Vanilla and
mix thoroughly. Cover and place in the refrigerator to chill until firm, between
one and two hours.
Spread waxed paper over the table or counter, then put the coating substance you
have chosen in a bowl for dipping. If you like, you can have on hand small
pieces of candied Ginger, Orange Peel, or dried Fruit for centers around which
to form the Truffles.
Oil your hands lightly, then scoop about a teaspoon of the mixture, roll it into
a ball between your hands, then dip in the coating. Set the truffles aside on
the waxed paper until all the mixture is used.
Line an airtight container with waxed paper, put the Truffles inside, seal, and
store in the refrigerator.
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
to the recipe list.