More for today’s avoidance of work (by posting recipes), here’s one which everyone should try, because it’s so easy and so good. The exotic ingredient in this recipe is “coconut cream” or “coconut powder” which can be obtained at your local Asian market. If you can’t find it, you can simply go with powdered sugar, but … well, coconut cream doesn’t add any sweetness to the mix, so I think it’s better:
Fudge Truffle Centers (if you can wait that long):
- 4 oz unsweetened chocolate
- 1 can sweetened condensed milk
- 1 cup sugar
- 1 Tbsp vanilla
- 1/8 tsp freshly cracked black pepper (fine)
- 1/8 tsp freshly grated nutmeg
- 1/8 tsp chipotle or cayenne powder
- 1 teensy pinch of ground cloves
- powdered coconut cream
- powdered ginger
Boil chocolate, sweetened condensed milk, sugar, & spices until you feel as if it’s about to burn (about 3 minutes), stirring constantly. Remove from heat, add vanilla & stir until incorporated. Pour immediately into a pan & let cool. Cut into equal portions & roll into balls & then roll in coconut cream / ginger mixture. Let sit at least 12 hours before serving, as the coconut cream will draw moisture & form a shell. The longer you wait to eat them, the better they end up tasting! If you’re going to incorporate them as centers to truffles, you’ll want to dip them first, so that they don’t make your finishing coat all dusty with the coconut cream powder.
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