Rural Missouri - February 2014 - (Page 24)
H E A R T H
H O M E
Food for photos prepared by
students at Victory Trade School;
Entice your love with decadent chocolate
by Heather Berry
page design by Megan Backes
here are few foods that people feel more
passionate about than chocolate. It can
be dipped, whipped, baked, chilled - you
name it. You can dip fruit in it as well as
bacon, and it will be delicious.
For real chocoholics, thinking about the sweet
stuff can take them to their happy place. Chocolate
is truly a feel-good treat. It also contains good-foryou polyphenols, part of the antioxidant family,
which also can be found in various fruits and
The story of chocolate begins with the discovery
of America. Until then, the Old World knew nothing about its delicious and stimulating ﬂavor. The
Spanish court of King Ferdinand got its ﬁrst taste
of chocolate when Columbus returned in triumph
from America and laid before the Spanish throne
a treasure-trove of many strange and delightful
things. Among them were some dark brown cacao
beans that looked like almonds.
Upon tasting, it's said that the king thought
them quite unpromising. It wasn't until the early
1500s that Spanish explorer Hernando Cortez found
Aztec Indians using the beans to make a rich drink
called, "chocolatl." Only then did anyone truly
think the mixture worth trying. Soon, chocolate
drinking was a hit in Europe, and news of the cacao
bean crossed borders. The ﬁnd became a hit in
nearly every country in various forms.
It also was thought that chocolate, like many
herbs and plants, had medicinal qualities. Food historians say Thomas Jefferson believed chocolate was
a cure for all forms of mental stress and felt it would
restore health to any sick or weak person.
So what began as a bitter, unpromising discovery
traveled around the world and became a highly
desired delicacy that millions of chocolate enthusiasts continue to enjoy in numerous forms today.
Whether you're a full-ﬂedged chocoholic or simply enjoy something sweet with your cup of coffee,
give some of these decadent treats a try.
Creamy Fudge Trufﬂes
16 ounces dark or semisweet chocolate or a combination
of both, ﬁnely chopped
1-1/3 cups heavy cream
1 teaspoon vanilla
1/2 teaspoon coarse salt
Unsweetened cocoa powder or ﬁnely chopped nuts
(for rolling trufﬂes in after candy is formed)
Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour
over chocolate. Cover bowl with plastic wrap and
let stand 10 minutes. Uncover and whisk chocolate
mixture until smooth. Mix in vanilla and salt. Pour
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
1/3 cup butter
3 large eggs
1 cup sugar
1/4 cup ﬂour
1/2 teaspoon baking powder
1/8 teaspoon salt
12 ounces semisweet chocolate chips
2 cups pecans or walnuts, coarsely chopped (optional)
Combine semisweet and unsweetened chocolate
with butter in a heavy saucepan; cook, stirring
often, over low heat until chocolate melts. Remove
into a 9-inch pie plate and let cool 15 minutes.
Cover with plastic and refrigerate until completely
set, about 3 hours.
With a melon baller, a 1-inch scoop or a teaspoon, scoop out chocolate mixture and place on
parchment paper. Coat hands with cocoa and roll
trufﬂes into balls; place on a parchment-lined baking sheet.
Refrigerate until set, at least 30 minutes. Roll in
ﬁnely chopped nuts before serving. (To store, cover
with plastic and refrigerate up to two weeks.)
These rich trufﬂes stay a bit soft and creamy since
they're not dipped in chocolate like traditional trufﬂes,
making them the perfect match for a hot cup of coffee or
a large glass of cold milk.
from heat; cool slightly.
Beat eggs and sugar on medium with an electric
mixer until smooth, then add to chocolate mixture,
Combine ﬂour, baking powder and salt; add to
chocolate mixture, stirring only until dry ingredients are moistened. Fold in chocolate chips and
pecans (if adding nuts).
Drop batter by tablespoonfuls 2 inches apart onto
lightly greased baking sheets. Bake at 325 degrees for
13 to 15 minutes.
Cool cookies on baking sheet for 5 minutes, then
remove to wire cooling rack.
Cookies should be crackled on the outside and slightly
fudgey on the inside. Swap out white chips for the chocolate for another delicious version!
Follow us on Pinterest at www.pinterest.com/ruralmissouri for more delicious recipes, crafts and projects.
Table of Contents for the Digital Edition of Rural Missouri - February 2014
Rural Missouri - February 2014
Ministering to motorists
A mid-winter read
Fighting more than fires
Out of the Way Eats
Metal & music
Hearth and Home
The Missouri Dinosaur
Rural Missouri - February 2014
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