Chocolate Truffles with Almonds and Orange Zest:
Adapted from “Brigadeiros Caramel Fudge Truffles” http://www.eaglebrand.com/recipes/details/?RecipeId=5545&CategoryIndex=8
Put the following in a small stove-top pot with a handle:
1 heaping tablespoon of cocoa powder
1 can sweetened condensed milk
1 teaspoon instant coffee, or use DeMadaglia D’Oro Instant Espresso Coffee
1 teaspoon vanilla extract
Cook in small pot over medium heat until the mixture bubbles and starts to “pull away from the pan”.
Use a silicone heat proof spatula to ensure none of the mixture gets stuck to the bottom and burns. Stir continuously as it cooks.
Optional: Remove from the heat and stir in 1/2 Cup of semi-sweet chocolate chips, or chopped good dark chocolate (or white or milk if you prefer) and mix until it all melts.
Pour into greased shallow dish (pie glass, casserole dish)
Refrigerate about an hour: Spread the mixture in a 1″ layer so it cools faster.
Take a melon baller, the kind with the spring loaded release feature is the best!
i.e. Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm
Roll into 1 Tbsp spheres and then roll in your desired toppings or better yet:
Tempering Chocolate and then dipping them in the chocolate after they’ve been rolled and cooled is a good addition to this recipe. Orange zest is an excellent combination with cocoa so if you don’t like nuts you could roll them in cocoa powder mixed with orange zest. Mmm!
Make your own paper valentines to go with your beautiful (but easy!) handmade truffles:
Think outside the box for your valentines! Here a raspberry drawn on colored paper with red and white charcoal kind of looks like a heart!
Or make salt dough and make your own heart/valentine’s day sculptures:
1 cup salt
2 cups all purpose flour
mix in slowly 1 cup warm water and then knead for 5 minutes.
Use like playdough and bake sculptures in 250 degree oven for 3-5 hours.
When completely dried and cooled paint with acrylic paint or draw on sculptures with sharpie markers.