Idaho Falls

Any time we travel to a new city, my husband and I find a local chocolate shop and order a variety of truffles. We love to share them and be surprised by each unique filling. I created these to surprise him this Valentine's Day. These are rich, creamy and decadent. I can't wait for you to try them. in the kitchen DARK CHOCOLATE TRUFFLES 8oz quality semisweet chocolate, finely chopped ½ c. + 1tbsp. heavy cream 1tbsp. butter, room temperature ½ -1tsp. vanilla extract Desired toppings – see tips INSTRUCTIONS 1. Place chocolate in a heat proof bowl. Add butter. 2. In a small saucepan bring heavy cream to a simmer. 3. Pour the hot cream over chocolate and butter. Add vanilla. Let sit for 3-5 minutes without stirring. 4. Stir chocolate mixture until all is melted. You want the mixture to be smooth. 5. Cover chocolate mixture with plastic wrap. Press plastic wrap directly on chocolate mixture. Refrigerate for 1-2 hours. 6. Once firm, scoop mixture into table- spoon sized balls. Roll and place onto a parchment-lined baking sheet. Chill for 30 minutes. 7. Roll truffles into desired toppings 8. Truffles will keep 2 weeks refriger- ated or 3 months in the freezer. TIPS AND TRICKS • The toppings pictured are Valentine's sprinkles, chocolate sprinkles and cocoa powder. Also pictured are the almond truffles. • You can substitute any extract you would like in place of vanilla. Some of my favorite variations: Coconut extract with truffles rolled in toasted coconut. Peppermint extract with truffles rolled in crushed mint candies. Almond extract with truffles rolled in crushed almonds. • You can substitute milk chocolate, but change the heavy cream to 1/3 c. • Make sure to use good quality chocolate, not chocolate chips. IF IDAHOFALLSMAGAZINE.COM 47 STEVE SMEDE PHOTOS

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