A Recipe for Enjoying Winter
What I’m about to say may shock you. At least, the words shocked me last night when I hardly realized the full impact of what I was saying until it was too late. “I don’t want winter to end,” I said, and Sebastian looked up at me as if I suggested puppies make excellent appetizers.
I have settled more snugly into this winter than those past, I think, because I’ve finally gotten down pat the winter arsenal: a good book that’s more comforting than challenging, a dowdy, flannel nightgown for particularly bitter nights, regular evenings in a room heated to 105 degrees, and (this is my favorite) a bite of chocolate in bed.
Bed, of course, is always an island of quiet and relaxation. But its appeal in winter, when it beckons, piled-high and cloud-like, is unmatched. The way you hop barefoot across the cold wood flowers and then jump — safe! — into bed, kicking your legs around wildly to warm up the cold cotton sheets — well, is there anything quite like it?
Imagine then, once you are tucked in and reaching for your novel, that on a plate next to your alarm clock, you had a bite — just a wee little morsel — of dark, luscious chocolate. Pop it into your mouth, and sink back into the pillow, ready for sweet dreams.
makes 3 dozen
Messy and hands-on, these would be so fun to make with kids. I have made these with both super high-quality chocolate and Bakers Treat, and both are fantastic. Buy the best you can find, or scrimp on the chocolate to put some pennies away for Paris. Either way you will have made delicious truffles. Oh, and if you can bare to share, I ought to mention these make great gifts.
1 pound bittersweet chocolate
1 cup heavy cream
cocoa powder, for dusting
Chop chocolate finely and place in a large bowl. In a small saucepan, bring the cream to a boil and then pour directly over chopped chocolate. Let stand for 10 minutes. Stir to combine chocolate and cream, and then leave alone for another 15 minutes to thicken.
Pour ganache mixture into a shallow dish or baking pan. Refrigerate ganache has set, and is very cold but still pliable, about 30 minutes.
Scoop out teaspoons and roll between your hands to form ball-shapes. The heat of your hands will warm up the chocolate and cause a big ole mess. You could wear rubber gloves, but what’s the fun in that? If the truffles are quite melty at this point, you could pop them in the freezer for a few minutes to stiffen them up again.
Next, dash the chocolate balls through cocoa powder until covered. Crown a plate with one or two, and carry to bed.