"Wait," they'll say. "You? Like, when you were in middle school? You... liked Martha Stewart?"
Oh, honey. I didn't just like her. I loved her. I mean passionately, obsessively, burningly loved her. With every fiber of my (pudgy, awkward, and definitely not crafty) young being.
I still do, as a matter of fact. My heart still jumps when a new issue of one or the other MSO entity arrives in my mailbox. No, really: I run upstairs clutching it to my chest like some kind of precious treasure, and if I could take my phone off the hook for the 45 minutes it takes me to pore over every word and every photograph of the darned things I sure would. MEISTER IS HAVING ME TIME WITH MARTHA, PEOPLE. No phone calls, cancel all my appointments, leave me alone with this incredible feature about how easy it is to make perfect ganache.
I saw this article and practically melted, just like the incredibly rich, high-quality 70% dark chocolate I used to follow the instructions. The simple instructions! The instructions so simple it's incredible I've never made ganache before! The instructions so clear and concise I have no idea how anyone can think Martha Stewart is intimidating in any way!
(Okay, that last part is an untruth: Some of the stuff in these magazines is utterly bananas.)
I've never done Thanksgiving run-throughs before, but I instantly knew after drooling over this ganache situation that I had to make and bring truffles to this year's Turkey Day celebration. I just wanted to make sure I wasn't being hoodwinked somehow by the seeming ease of the process, and lo! I was not hoodwinked.
I do, however, now have a ton of extra truffles to eat before re-creating this success for Thursday. You have a few days yet: Do yourself a favor and make a double batch (one for you, one for the Turkey table).
Borrowed and gently adapted from Martha Stewart Living
|4oz dark chocolate, chopped|
1/2 cup heavy cream
pinch of salt
1 cup smooth peanut butter (optional)
unsweetened cocoa powder
|Bring the heavy cream to a boil in a small sauce pan over medium-high heat. In the meantime, put the roughly chopped chocolate and salt in the bottom of a medium size mixing bowl. Slowly pour the hot cream over the chocolate, making sure to cover the chocolate completely. Allow to stand for 10 minutes, then mix with a whisk until completely smooth and shiny. If you'd like to use peanut butter, slowly mix it in at this point, making sure to continue whisking the mixture vigorously so it doesn't become grainy. Pour the ganache into a glass baking dish, cover, and chill in the fridge for at least 30 minutes (overnight is okay). |
Using a tablespoon or melon ball, scoop the chilled ganache out and form into balls by rolling it in your palms. (If the mixture gets too soft and warm, pop it back in the fridge for 30 minutes or so). Roll the finished balls in the cocoa powder and place into tiny cupcake liners. Chill again before serving (30 minutes) and/or store in the fridge for up to 4 days.
Yields about 15 truffles.
I know what I'm most thankful for, and what I'll be celebrating on Thursday: Family, friends, food, football… and Martha.
Yeah, mostly Martha. And that's a Good Thing.
Happy Thanksgiving, everybody!