2 Step Truffles Food

WHEN A SWEET TOOTH HITS, THESE 2-INGREDIENT CHOCOLATE TRUFFLES ARE SO EASY TO MAKE

Steps:

• Pour the condensed milk into a saucepan. Put it on the stove on low-medium heat. Stir continuously until small bubbles form in the milk.
• Pour the warm condensed milk into a mixing bowl. Note: it will burn if left in the pan for too long!
• Use a sifter to pour the cocoa powder into the bowl. Do a little at a time, then mix with a spatula or large spoon. Repeat until all the cocoa powder is mixed in. Audrey says, "If you do it all in one go, it's really clumpy and it's hard to mix. It's not fun!"
• As you mix, your batter should start to become thick and gooey, resembling chocolate brownie batter. The finished product will have a fudge-like texture.
• Put a large piece of plastic wrap over a rectangular bread pan. Sprinkle it with cocoa powder.
• Pour the cocoa and milk mixture into the pan, then flatten it with a spatula. Bring the excess plastic wrap over the batter and gently press it to the batter.
• Cool it in the fridge for approximately two hours.
• Remove the pan from the fridge and use the plastic wrap to pull your creation out. Place it on a cooking board.
• Use a sharp, large knife to cut one-inch strips crosswise. Then go back and cut the same strips lengthwise, leaving you with square-inch squares. With your fingers, pick up each square and gently prod them to round the edges out. This gives the truffles a prettier finish (but it's totally unnecessary if you just want to eat them!).
• Put them on a plate and dust with cocoa powder for the finishing touch.
• Share with your friends or eat them all yourself. Enjoy!

TWO-INGREDIENT TRUFFLES

Steps:

• Make the truffle base:
• Set a heat-safe medium bowl over a medium saucepan filled with an inch or two of water (the bottom of the bowl should not touch the water in the pot). Heat over medium heat until water is simmering, then add cream to bowl and heat until warm, about 3 minutes. Add chocolate and cook, stirring constantly, until melted, about 3 minutes (or up to 5 minutes if using chocolate chips).
• Carefully remove the bowl from the saucepan and pour chocolate mixture into a second heatproof bowl or pie pan (preferably made from metal, since it cools more quickly). Let cool at room temperature 15 minutes, then freeze until truffle base is firm, about 1 hour.
• Line a baking sheet with parchment or wax paper. Once chocolate mixture has chilled, use a teaspoon, melon baller, or small scoop to drop truffle mixture by the heaping teaspoonful onto the prepared sheet. Form truffles into balls by rolling them quickly between the palms of your hands. This process is a little messy, so wash your hands in cold water halfway through rolling, if desired. Freeze truffles on prepared sheet for 20 minutes.
• Meanwhile, prepare your choice of topping:
• Curry-Coconut In a medium bowl, mix together the curry powder and shredded coconut.
• Orange-Pistachio Finely chop the grated zest and pistachios by hand or using a food processor. Place in a medium bowl and roll the truffles in the mixture, pressing slightly to adhere the topping.
• Strawberry-Black Pepper Place strawberries in a resealable plastic bag. Use a rolling pin or other heavy object, crush the strawberries until a mix of small pieces and powder is formed. Place in a medium bowl and mix in the pepper.
• Caramel-Corn Finely chop the peanuts by hand or using a food processor. Finely chop the popcorn by hand or add to the chopped peanuts in the food processor and pulse a few times until popcorn is in small pieces. Mix the peanuts and popcorn in a medium bowl.
• Finish the truffles:
• Once chilled, roll truffles in the topping of your choice (see above), pressing slightly to adhere the ingredients to the truffles. Store finished truffles in the refrigerator up to 5 days; remove to room temperature for 15 minutes before serving.

TWO-STEP TRUFFLES

Steps:

• Place chopped chocolate in a bowl. Slowly bring cream to a boil in a small saucepan. Pour over chocolate. Let stand 1 minute. Stir until smooth. Cover and chill.
• Using a melon baller, scoop into 2 teaspoon sized balls. Smooth them out a little by hand. Serve as is or roll or dip in your choice of coatings.
• Try not to eat too many of these while you're making them or there won't be any left for the party! We have lots of fun rolling these in all different things and sampling the results as we go. The kids have a ball doing this. I usually set up 6 or 8 little bowls of things in advance. I always make a double batch that way my family can enjoy taste testing and I still have enough for the party!

VEGAN TRUFFLES

Steps:

• Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).
• Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
• Meanwhile, in a double boiler heat the chocolate until it's all melted.
• Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).
• Cool in the fridge for 2 hours (to set).
• Take out a small ball, roll in cocoa powder and store in fridge/freezer.
• Repeat until done.