Looking for a bit of true decadence for Valentine’s Day or another special evening? Make up a batch of these Chocolate Truffles.
Then, after dinner on that special night, grab a dish of these and your favorite beverage (maybe coffee if it’s chilly) and head up to the cockpit or foredeck to watch the stars as you snuggle with your sweetie . . .
NOTE: You really need a refrigerator or be in a cold climate to make these – they’re just too soft to serve if you store them in a location that’s warm. If you can’t get chocolate chips, you can also make these by melting milk chocolate bars, such as Hershey’s bars.
Makes about 4 dozen truffles
3 cups semi-sweet chocolate chips (18 ounces)
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla
Optional, to roll truffles in:
- flaked coconut
- chocolate sprinkles
- colored sprinkles
- finely chopped nuts
Melt chocolate chips over very low heat. Add the vanilla and sweetened condensed milk and stir until everything is totally blended.
Chill about 2 hours or until the chocolate mixture can be handled.
Shape into 1-inch balls – a melon baller is ideal for this, or you can use a teaspoon. The more you use your hands, the more the chocolate will melt and become a sticky mess.
If desired, roll the balls in coconut, sprinkles, cocoa or nuts. If the weather is over 70 degrees, keep truffles in the refrigerator in a plastic food storage box with a lid until just ready to serve.
NOTE: This recipe is from the The Boat Galley Cookbook.
by Carolyn Shearlock and Jan Irons