These Chocolate Truffles are easy to make and very dorm friendly

As snowstorm after snowstorm hits our campus the pilgrimage to Bates dining hall becomes increasingly treacherous. Weather it be the narrowly cleared walkways or the ice coated hills. Some individuals, especially those from California, choose hibernation instead. Left to their own devices, some of us are forced to survive on cereal, cup o noodles or even worse forage in the often broken vending machines. If they have discovered the sullied oasis that is Hill-2-Go, their options may expand slightly. After four snow days, I bring you good news: If you have a microwave and a mini fridge in your dorm room you can cook. By cook, I mean stir things and assemble with minimum effort to create something delicious. The following recipes for lasagna and chocolate truffles are both easy and completely vegetarian (if you really like meat, check the optional section of the second recipe.)

 

Chocolate Truffles Recipe

Yield: Makes 30-40 chocolate truffles.

INGREDIENTS

Basic truffle ingredients

8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces

1/2 cup of heavy whipping cream

Optional base flavorings:

Mint leaves (1 bunch, stems removed, chopped, about 1 cup)

Cinnamon and cardamom (1 cinnamon stick, 2 cardamom pods)

Amaretto (1-2 tablespoons)

Almond extract (1 teaspoon)

Truffle coatings

Cocoa powder

Finely chopped walnuts

Finely chopped almonds

METHOD

1. In a small, microwave safe bowl, heat the heavy whipping cream 50 seconds in 10-minute intervals till the cream is simmering.

If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to the microwave and proceed with recipe.

2. Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow standing for a few minutes then stir until smooth. (This chocolate base is called ganache.)

3. Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4. Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

by Ariela Brody '16
abrody@gm.slc.edu

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