I bet you’re looking at these chocolates and the date and thinking this is a Valentine’s Day food column. But it’s not! (Though you certainly could make these for that someone special in your life.) Instead, I wanted to write a column for one of my favorite holidays, Galentine’s Day.
Created back in 2010 by a wise woman and my hero, Leslie Knope (the hardworking, butt-kicking optimist from the TV show “Parks and Recreation”), Galentine’s Day is celebrated Feb. 13.
It’s a day for “ladies celebrating ladies.” And I have so many wonderful ladies in my life who support me, watch “The Bachelor” with me and laugh with me.
Leslie celebrated her friends by cross stitching their faces onto pillows along with a headline from the day they were born.
Sadly, this is not a DIY face-cross stitching column — sorry to get your hopes up. But if you still want to impress the strong, smart ladies in your life by showing them you’re just as accomplished in the kitchen as you are in your career, try this truffle recipe. It’s incredibly simple, and Leslie, a lover of all things sweet, would be proud.
One note: I recently found out that I’m lactose intolerant, which is a sad turn of events because I love cheese with all my heart. So I used coconut milk and coconut oil rather than cream and butter.
These truffles still are rich and creamy. They also hold their shape well. I decided to split the batch in half and add some almond extract and cherry brandy to jazz things up. If you want to try other flavors, the options are endless — orange, raspberry and mint all come to the top of my mind.
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So invite your friends over, open a bottle of wine and eat some chocolate while you tell each other how fabulous you all are. You deserve it.
12 ounces of dark chocolate chips
2 tablespoons coconut oil
Pinch of sea salt
1/2 cup coconut milk
Put chocolate chips, coconut oil and sea salt in large bowl.
Heat coconut milk in a small pot over medium heat. Pour the hot coconut milk over the chocolate, stirring until the chocolate is melted. (If your chocolate needs a little extra help melting, try putting the ingredients over a double boil. You can do this by heating a pot of water to a boil and then lowering the heat to a simmer.)
After ingredients are melted and mixed together, split chocolate into two separate bowls. Pour almond extract in one bowl and cherry brandy in the second. Start out with a teaspoon of flavoring and add more if needed.
Cover and chill at least four hours.
When mixture is solid, scoop and roll into balls. Roll almond-flavored chocolate truffle in chopped almonds and cherry brandy-flavored truffles in chopped pistachios. Place finished truffles in refrigerator for an additional hour.
Source: Modified from realfoodwholelife.com