So, Mr. Ahi Tuna Man and I have now been dating a few months, so we’ll be spending Christmas Eve together, cooking stuff, and I will be forcing him to watch my dumb Christmas musicals, and…
I will be meeting his mother.
*insert screams of terror here*
It’s not that I don’t WANT to meet his mother. I mean, I’m sure she’s a very nice lady, seeing as how she produced such a fine young gentleman (albeit a fogetter of lemons); However, I don’t do well with mothers, or with family members in general, particularly ones that don’t drink much and I am unable to make them like me by just getting them intoxicated. I mean, what the hell else do I have? I suppose there’s always my charming personality. And, my secret weapon: You Put Your Toffee In My Chocolate! Truffles.
These suckers are seriously stupidly easy to make, but holy shit, they are chocolate ganache melty deliciousness, and they happen to appear pretty impressive in a lovely ‘Hey Mr. Ahi Tuna Man’s Mom, please like me’ suck up gift basket.
Let’s hope these work. Pray for me.
You Put Your Toffee In My Chocolate! Truffles
Prep time AND cooking time: Ridiculously fast. Like, 15 minutes. I told you, stupidly easy.
- 10 ounces dark chocolate (I just used a bag of Ghiradelli dark chocolate chips. And only ate 2. Or 3. Or 6. Whatever.)
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 bag Heath toffee bits, smashed until they’re little and you can roll truffles in them. Know what I mean? Teeny tiny toffee tidbits. Say that 10 times fast.
- 1 – 2 teaspoons sea salt
- Throw chocolate chips into a medium-sized bowl. Try not to eat them all.
- Dump your cream and butter into a small saucepan over low heat on the stove. Let the cream/butter simmer just until it starts to boil, then remove from heat.
- Pour the hot cream (That sounds kinda dirty, I know.) over your chocolate chips, and let it sit a minute or so until the chocolate starts screaming, “I’M MELTING!!!”. Or until you see it start melting. Whichever comes first. Stir until it’s a delicious-looking bowl of smooth chocolate that you want to put your face in.
- Chill in the fridge for at least 5 hours.
- Have a couple drinks. Take a nap. Watch some porn. Do some laundry. Take a shower. Do whatever it is you do for 5 hours.
- After 5 hours, it’s time to roll some chocolate balls! It’s easiest to do this if you have a melon baller. If you don’t, then I dunno what to tell you. Go find one. Haha! Or I suppose you could just use regular spoons, but it’ll be much more difficult to get them round-like. I prefer the baller route. So, scoop out some chocolate with your baller and put it on a plate or something. Don’t shape it into a ball just yet- we’ll do that later.
- After you’ve balled all the balls you can ball and they’re all sitting there nicely on a plate, you can use your hands to shape them into perfect chocolate orbs. Helpful hint: You may want to keep some frozen veggies or something handy to cool your hands down in between chocolate shaping, because hands are hot, and chocolate is melty. I like to give some frozen peas a good squeeze in between rounds to cool my hot hands a little.
- Mix the Heath bits and sea salt together in a bowl. Take your perfect chocolate balls and roll ’em and roll ’em in the Heath pieces until they’re all coated and pretty.
- Store in an airtight container in the fridge, but they’re best eaten at room temp because they’re sorta gooey and stuff that way.
- Hope that Mr. Ahi Tuna Man’s mom likes them.
Side note: You don’t have to use Heath pieces, I just really like them. You can get creative and coat your truffles with cocoa, or crushed peppermints, or nuts, or sprinkles, or smooshed-up Red Hots, or pretzel bits, or… or… Whoa. There’s too many potential coatings. I just blew my own mind.