56°F
weather icon Clear

Chocolate truffle needs only three ingredients

Now that my local farmers market is open for the summer, my teenaged son goes every week. He’s especially fond of an artisanal chocolatier who makes delectable chocolate truffles. The chocolates come in four varieties, and he buys one of each and savors them all week long. I was floored to find he’s been paying $2.50 for about an ounce of chocolate. That’s a $10 a week chocolate habit.

Now, don’t get me wrong. I’m totally in favor of artisans getting paid for their craft and I’m a huge supporter of locally sourced, grown or crafted items. But $10 is a lot of money and I’d like to see my son get a little more bang for his precious bucks.

So, I suggested we take the same $10 and buy the ingredients to occasionally make our own hand-crafted, artisanal chocolate truffles. Our budget allowed us to make a whole slew of small candies or one rather huge truffle bar. You see what he opted to make.

We bought good quality chocolate chips although store brand chips work great and save a few dollars, too. My son was thrilled not only with the size but the quality of texture and flavor. The bar is layered with firm chocolate top and bottom with a melt-in-your-mouth chocolate ganache layer in the middle.

We started with this very basic truffle recipe, then brainstormed endless variations. This impressive confection would make a great gift for any chocolate lover.

GIANT CHOCOLATE TRUFFLE

What you’ll need

3 12-ounce bags chocolate chips, any variety, divided

2 tablespoons coconut oil

1/2 cup heavy cream

1/4 cup nuts, optional

Here’s how

Prepare an 8-inch spring form pan by wrapping the removable bottom with plastic wrap then placing it back in the pan. Spray pan with cooking spray.

In the microwave, melt one bag of chips with one tablespoon coconut oil in 30 second increments. Stir between each nuke blast until the chips are completely smooth. Pour this into the prepared pan. Place in the freezer.

Next, we make ganache. This is so easy you’ll make ganache all the time. Place a bag of chips into a mixing bowl. Heat the heavy cream in the microwave until it simmers, between 45 and 60 seconds. Pour the hot cream over the chips and let that sit for five minutes. Now stir the mixture until completely smooth. As you begin, there may be a moment when you shake your fist at the sky and yell “Curse you, Patti Diamond!” because it looks like the curdled separated mess will never come together. Just keep stirring. I promise it will come together into a luxurious silky, creamy ganache.

Pour the ganache over the first layer of chocolate and stick it back in the freezer. You get to lick the spoon because you made ganache.

Repeat the process of melting the chips with the coconut oil with the final bag of chips and pour this over the ganache layer and put it back in the freezer until firm. Once firm, remove from the freezer and place in the fridge until ready to serve.

To serve, cut it with a knife that’s been heated in hot water and dried before slicing.

The variations are limited only by your imagination. Use different kinds of chips. Add layers of cookies or graham crackers. Add nuts or dried fruits. Add layers of caramel, peanut butter or marshmallow cream.

I’m happy to report my son is now buying only one fancy truffle a week and is considering selling his own brand of artisanal chocolates. Instead of Godiva, now it’s Go Diva.

Lifestyle expert Patti Diamond is a recipe developer and food writer of the website “Divas On A Dime – Where Frugal, Meets Fabulous!” Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com.

Don't miss the big stories. Like us on Facebook.
THE LATEST
Modified Trunk or Treat set for Saturday

The 2020 Trunk of Treat event will be a drive-thru affair in Veterans’ Memorial Park with children and their parents staying in their vehicles.

Boulder’s Best: Spirited Halloween decor

Even though many things have been canceled due to COVID-19, the Halloween holiday is not one of them. Several familiar events will take on an unfamiliar feel this year.

Halloween cookie so easy to make it’s scary

Oh, the crisp night air, the warm apple cider, the pumpkins. Don’t you just love this time of year? For most families Halloween means the first big festivity of the holiday season. While all the kiddies love the creepy, spooky side of this holiday, I’m all about the food. You, too?

Scouts pay tribute to Gold Star families

When it comes to doing good deeds, the Boy Scouts of America have been helping individuals and organizations for many years. The assistance they provide often deals with military and veterans’ issues. A good example of that can be found here in Boulder City.

Amid pandemic, gardens help people’s spirits grow

Fall has started in Boulder City and even though temperatures are higher than normal and the pandemic is still around, the time is right to try something new. Like gardening.

Murals depict St. Jude’s clients’ hopes

Murals depicting hope, resiliency and healing offered at St. Jude’s Ranch for Children were unveiled Oct. 8. They were created during the summer by foster children staying at the Boulder City campus.

Tricks make preparing squash a treat

This time of year, I can’t go grocery shopping without coming home with at least one squash. This week I bought acorn squash and I’m in autumn comfort food heaven. Squash are in season, delicious, versatile, frugal and fabulous.

Telegram solved issue preventing statehood

We call Oct. 31 Nevada Day even though it might not be celebrated on that exact day. But it was on that day in 1864 that Nevada became a state.

Memorial honors shooting victims

Fluttering in the breeze at Veterans’ Memorial Park are poignant tributes to the 60 victims of the nation’s worst mass shooting.

Würst Festival moves online

Boulder City Sunrise Rotary Club is holding a weeklong online auction for this year’s Würst Festival instead of its usual weekend event.