Last night, we made truffles using the Cook’s Illustrated recipe. It’s from an older issue and I’d been skipping over it for years, always assuming it would be a bit too involved for me. I don’t shy away from cooking most things, but for some reason desserts have always intimidated me a bit. It was the first time I used a pastry bag! The hardest part was getting the tip adaptor off the used bag when it was slippery and covered with ganache. <\/p>\n
We had a lot of dutch process cocoa powder left over, as well as some chocolate we’d used to coat the truffles, so this morning I had a go at improvising xocolatl. I mentioned<\/a> a recipe a few weeks ago, but haven’t been able to find cocoa butter locally, and it doesn’t help when the recipe specifies amounts by the package of a particular product, because they don’t translate well between regions or markets. <\/p>\n My recipe was based on the hot chocolate recipe on the side of the Hershey’s Dutch Process Cocoa box:<\/p>\n Mix the cocoa powder, sugar, and water in a small saucepot. Bring to a boil, stirring well to mix the dry ingredients. Add dark chocolate and milk. Heat but do not boil. Add chile powder and serve.<\/p>\n This beverage was tasty, but not as thick or rich as I was hoping it would be. Next time, I may try using half and half instead of milk. <\/p>\n","protected":false},"excerpt":{"rendered":" Last night, we made truffles using the Cook’s Illustrated recipe. It’s from an older issue and I’d been skipping over it for years, always assuming it would be a bit too involved for me. I don’t shy away from cooking … Continue reading \r\n3 TBS dutch process cocoa\r\n1 TBS sugar\r\n2 TBS melted dark chocolate\r\n1\/4 cup water\r\n1-3\/4 cups milk\r\n1\/4 tsp chile powder (I like chipotle but use what you like)\r\n<\/pre>\n