MAKE THIS A SPECIAL VALENTINES DAY

It is not to late to make something sweet and  special for your Valentine.  Store-bought candy can impress your loved one (current or soon-to-be), but this simply-made candy shows unmistakably that you really care.

Guys, truffles are so easy you can conquer them too. 

The recipe is made quick enough you could master the truffles  together, without a food fight.  If a food fight does ensue, they’re not as messy as mashed potatoes.  But nobody wants to waste chocolate, so you’re probably safe on the fight bit.

CHOCOLATE TRUFFLES

• 1 1/3 cups (about 8oz.) coarsely chopped chocolate  (milk chocolate or white chocolate)
• ¼ cup butter (butter is better than margarine for these)
• ¾ cup confectioners’ sugar
• 1½ teaspoons vanilla extract, chocolate liqueur (I use Godiva, when available  in small bottles at local liquor stores), or 1 Tablespoon rum     (other extract flavors may be substituted for vanilla)

In medium heavy saucepan, over very low heat, melt chocolate and butter, stirring constantly until blended and smooth.  Remove from heat; with wooden spoon, beat mixture until thickened.  Beat in confectioners’ sugar and extract or rum.    The mixture will probably be solid again; just make sure all the powdered sugar is blended.  If necessary, refrigerate mixture until firm enough to roll into balls.

Shape into 1-inch balls; roll in granulated sugar, cocoa, or finely chopped nuts, if desired.  Place truffles on a wax paper-lined cookie sheet, and refrigerate about 1 hour until firm.

Store in an air-tight container, refrigerated, for up to 2 weeks.

Note: Flavors of “white chocolate”, and a high quality milk chocolate, are available in Owensboro at The Sisters Bakery, in Williamsburg Square, or at SweetWise, in Nashville, TN.  Eight ounces of chocolate is also 2 large Hershey’s bars, minus a cook’s sampling.  After all, it is impossible to work with chocolate and not snitch some.

Makes: about 3 dozen truffles, which may be served on a plate, or in small cupcake liners.

Source: Kathy Lowe, adapted from Redbook, November 1985