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A Handmade Tale
Paperwhites aren't difficult to grow and take only four to six weeks to bloom.
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Place the chopped chocolate in a medium-size ceramic or ovenproof glass bowl. Set aside.
In a small saucepan over medium-high heat, heat the heavy cream. (The cream will bead along the edges and leave a thick milk stain when sloshed on the sides of the pan.) Pour the hot cream over the chopped chocolate and mix thoroughly to form a ganache, the truffle "filling." Cover and let it come to room temperature, then refrigerate for 3 to 4 hours.
To assemble: Have ready a chilled ovenproof glass baking dish. Using a melon baller, scoop and twist the ganache into small rounds and place on the dish. (The chocolate will be sticky, so after two or three scoops, rinse the melon baller in warm water.) To make the truffles more uniform in shape, dust your palms with cocoa powder before rolling each shape into a ball so the ganache won't melt.
To finish the truffles, roll them in the finely chopped pecans or cocoa powder. Place the finished truffles in the chilled glass baking dish while you're working. To coat some with the melted bittersweet chocolate, make sure the truffles are well chilled. Dip them one by one into the melted chocolate and place on a chilled surface lined with waxed paper. Refrigerate until the coating is set.
Transfer the truffles to airtight containers and store in the refrigerator for up to two weeks. Let stand 30 minutes at room temperature before serving.
Per serving (based on 24): 54 calories, 0 g protein, 6 g carbohydrates, 4 g fat, 3 mg cholesterol, 2 g saturated fat, 2 mg sodium,
1 g dietary fiber
Recipe tested by Jane Touzalin; e-mail questions tofood@washpost.com
Hetty Lipscomb is a local freelance writer and a regular contributor to Weekend. Her favorite truffle coating is crushed Heath Bar bits.
