By Jessica Roy This week I’m going to keep it short and sweet, literally and figuratively speaking. While I was at the beach over the weekend, an antiquated ice cream truck complete with twinkling saccharine tunes made its rounds every 30 minutes or so, sending all the kids nearby into a tizzy. They would come from all across the beach kicking up massive amounts of sand for their share of frozen treats.
While I am a huge fan of some old-school frozen-goodness-on-a-stick, (or a plain ice cream sandwich), it got me thinking about whipping up something for the more mature adult palate — something decadent and richly satisfying, yet cool and creamy.
Well, the answer to that craving comes to you in the form of this week’s amazingly easy recipe. With only 10 minutes of prep and a handful of ingredients, the hardest part will be the freeze wait time. Of course, if you’re feeling a bit impatient, you can always opt to just enjoy the truffles sans freezing; you deserve a treat.
Chef’s note: If you don’t have a microwave, or just don’t want to use one, simply use a double boil method to warm the cream, and melt the chocolate. Also, for a “Fudgsicle” feel, put a wooden stick down into each truffle before freezing!
Frozen Fudgy Dark Chocolate Truffles
Yields 12-14 truffles
1/4 c. heavy cream
2 Tbs. sugar
1/2 tsp. vanilla extract
12 oz. package 60-70 percent dark chocolate chips
Topping options (feel free to get a little crazy!):
Anything else you like
Stir together cream and sugar in a heat proof microwave safe bowl. Place in the microwave on high power for 30-45 seconds, until the cream is just warmed and smells rich.
Fold the dark chocolate chips into the warm cream so they begin to melt. Place the bowl back into the microwave for 30 second increments, removing to fold & stir the mixture until the chocolate is just melted. This batch only took one chocolate melting round of 30 seconds.
Once the chocolate and cream are totally combined, place the bowl into the refrigerator for 30 minutes to allow the mixture to firm up.
Line a dish or baking sheet with wax paper. Scoop out tablespoon size measures of the chilled chocolate mixture, and roll into balls by hand. Roll the truffles in your choice of toppings, and place onto the wax paper lined dish. Repeat until all of the mixture is used. Freeze for 1 hour up to over night before serving.
Jessica Roy is a specialty chef and caterer, food writer and chef instructor, and owner of Shiso Kitchen in Somerville, where she teaches classes. Follow her at http://blogs.lowellsun.com/yourpersonalchef.