The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Chocolate Truffles

I love anything and everything chocolate but when it comes to chocolate truffles, oh my, I am not sure there is anything else chocolate that I love and adore like these. I was first introduced to the whole “truffle” concept by Godiva. They used to have a “Dessert Truffle” assortment around the Holidays and I was a sucker for them. I may be mistaken but I do not believe Godiva stores exist anymore. I know you can order them online but I believe their storefronts have vanished. Anyways, that is where my love started. That love continued with all kinds of truffles and even led me to love the old “Good’s Candies” truffles. The “Good’s Candies” in Kennard, before it was sold and moved. Over the years I have tried my hand at making truffles and a lot of people think it is easy work but it requires a skill. Do not get me wrong, anyone and everyone can make them with enough patience and time. My struggle usually was, I would make them too big and not keep them consistently the right size. Truffles are supposed to be small and dainty. They are meant to be a solo session of being cherished and eaten not a large piece of candy to be split and shared with others. 

The truffle recipe I am sharing here today is a simple chocolate truffle recipe. There are hundreds of recipes and techniques that you can use and make when creating truffles but this recipe is the starter. Master this one and you can make just about any of the other ones. Add flavors and flavoring as you go and work with different chocolates. Experiment! It really is all about having fun and creating delicious little works of art. The longest part of this recipe is making sure the ganache is chilled. You need to chill until firm, which takes every bit of two hours. When ready to serve these, take them out of the refrigerator just enough for them to come to a cool room temperature. They are divine! 

Chocolate Truffles

2 cups semi-sweet chocolate chips
3/4 cup sweetened condensed milk
2 teaspoons pure vanilla extract
Pinch of salt

Start by carefully melting the semi-sweet chocolate chips in a large microwave safe bowl in the microwave. This should take about 2 minutes. Remove and stir the chocolate about every 30 seconds until smooth and glossy.

Add in the sweetened condensed milk, pure vanilla extract and pinch of salt.

Stir until everything is well combined.

Cover and chill in the refrigerator for about 2 hours.

Remove and roll into tablespoon size balls, rolling in either cocoa powder or powdered sugar. Place into a parchment paper lined baking sheet. Place into the refrigerator until ready to serve.

Ask and Answer: Share with me some of your food related New Year’s traditions and I will share some here in my column!