Hollywood snow is the best. You know, those big thick flakes that never seem to melt anywhere or turn a disgusting brown and then black as car exhaust fumes get them dirty? Yeah. Real snow ain’t like that.
Last week, I once again had a snow day, even though there was very little snow in evidence. That’s the great thing about moving to the DC area from the Midwest. When I lived in the Midwest, snow days were rare and precious, not to mentioned hard-earned. Here, they happen at the drop of a hat. But hey, this teacher is not complaining!
When my daughter got to the icy driveway, she just stopped completely and started crying. She was that petrified to walk to the car. But after some coaxing and the promise of truffles, she made her way toward her car seat.
Yes, my daughter loves truffles. She’s only 4 and a half, but she eats everything, including salad. And dark chocolate is her favorite. Every year, she gets a rich, dark chocolate birthday cake. But I had to appease my other children, who prefer something lighter. So I made these milk chocolate goodies instead!
Truffles are easy to make, relatively quick, and a heckuva lot cheaper than what you buy in any store. All it takes is some cream, a smidge of butter, and milk chocolate. When you’re done, you have a plate full of rich truffles, perfect to eat while staring out at icy driveways.
When these were ready to roll, I coated them in almond meal, which is just finely ground almonds. It comes in a bag at Trader Joe’s, or you can grind your own with a food processor. Either way, I am a chocolate almond addict, so this coating made me a lot happier than the classic dusting of cocoa. It added an extra something to the flavor, too!
The truffles are definitely better chilled, at least, in my humble opinion. They get fudgier and denser. Essentially, these truffles are a thicker ganache, so one will probably go a long way toward satisfying any cravings.
That is, until the next snowfall. There’s something about truffles and snow that just goes together, so whip up a batch and keep them handy for inclement weather. Or hey, if you live in a more temperate climate, that works too! Just think how lucky you are not to be driving through icy streets and dirty snow.
But you know, a snow day is still kind of magical. And a snow day with truffles is perfection. Savor the moments!
Almond-Dusted Milk Chocolate Truffles
1/3 cup plus 2 tablespoons cup heavy cream
1/2 tablespoon butter, cut into chunks
1 cup good-quality milk chocolate, finely chopped
1 cup almond meal (or preferred coating)
- In a saucepan, heat the cream until it's moving at a healthy simmer. Add the butter and stir until melted.
- Mix in the chocolate, stirring until all ingredients are melted and smooth. Remove from heat.
- When the saucepan is cool enough, put it in the refrigerator and chill the truffles for at least 4 hours, though overnight is preferable.
- When you're ready to roll, put the almond meal in a small bowl and take the saucepan out of the fridge.
- Working quickly, roll the truffles into balls. They'll be a little sticky. Immediately immerse them in the ground almonds and set on a plate. Repeat until done.
- For best results, store the truffles in a container in the refrigerator for up to one week.