Today – Chocolate Truffles.  But first an update and a piece of news.

Update – I want to thank all of you who responded with opinions and advice about my possible tattoo.  I got so many nice comments and emails, all of which helped me solidify my desire to get that chive but with some new perspective on what I want it to look like.  I have already met with one artist and have a couple more appointments.  What I’m realizing is that the good ones have schedules that are booked out pretty far in advance.  This is difficult for me because I am kind of an immediate gratification person.  But I do understand that if something is going to be tattooed on my forearm for the rest of my life, I had better to go to someone good.  I will keep you all in the loop and of course I will post photos once it is done.

News – I am thrilled to tell you that I will be writing a weekly post for Amazon Fresh (yes, that Amazon).  If you live in Seattle, you are one of the lucky ones who can order your groceries online from an immense selection, and have them delivered to you in bright green trucks within a one hour delivery window.  I have been using their service for a year and a half and have loved the quality, the customer service, and the convenience.  (Proof that I am not just a paid spokesperson can be found in this post.)  I will let you know when I post there so please, wander over a take a peek!  If you like what you see, let them know!   This new gig will not affect my blog.  You will still find me talking about chocolate and the joys of vegetarian cooking and eating here as usual.

Onward!  Did I mention chocolate?

About a week ago, I found myself with a ridiculous amount of chocolate ganache.  I had planned to make a crazy fancy cookie – the kind I would never make if I didn’t have a food blog.  When push came to shove, I ran out of steam and abandoned the plan, but not before I had chopped two pounds of chocolate, made the ganache, and left it out overnight to thicken.  I panicked, put the ganache filled bowl in the refrigerator and pondered what to do for a few days.  Then I realized that I could just make truffles.  A lot of truffles.

Usually truffles are made with just chocolate, cream, and perhaps a flavoring liquor like Grand Marnier.  This recipe adds some honey and a vanilla bean but still, the flavor you are getting is pure chocolate yum.  You will want to use a bittersweet chocolate, semi-sweet would just be too sweet.  I chose to roll them in cocoa, unsweetened coconut, and pecans, but you can choose what you like.  There is nothing hard about making these.  Just keep your ganache cold (refrigerate if halfway through if need be) and if you have a small ice cream scoop – use that to scoop them out before rolling in your hand.  I halved the original recipe so you won’t be up to your eyeballs in them.  Not that that would be a bad thing.

I hate to get all Hallmark on you here, but Mother’s Day is coming up and your mom/wife/sister/daughter would be mighty impressed if you made your own truffles!

Chocolate Truffles
Adapted from The SoNo Baking Company Cookbook
Makes a lot

1 pound bittersweet chocolate, very finely chopped
2 cups heavy cream
2 tbsp. honey
¼ tsp. sea salt
½ vanilla bean, split in half lengthwise

Place the chocolate in a heatproof bowl; set aside.  In a medium saucepan, combine the cream, honey, and salt.  Scrape the tiny black seeds from the vanilla bean pod into the cream, and add the pod.  Bring the cream to a boil, our over the  chocolate and let stand for 5 minutes to melt the chocolate.  Whisk until smooth.  Discard the vanilla bean.  Allow to cool to room temperature.  Cover with plastic wrap and refrigerate for at least 4 hours, or until very firm and cold.

Line a baking sheet with parchment paper.  Using a small ice cream scoop or a teaspoon, scoop out the ganache and quickly roll between your palms to form a sphere.  Roll in toppings of your choice and place on the baking sheet.  Repeat with remaining ganache.  Keep the truffles cold until serving time.