While we were fully prepared for the first snow-week here in Atlanta, we unfortunately were not for the second. In fact, the second week came as a surprise to me. I really didn't pay attention to the weather reports, and, as a result, we were a bit low on our pantry supplies just one day into the ice-down. Nothing like a short-stocked pantry to get the creative cooking juices flowing!
After a few days of buffalo chicken sandwiches born out of freezer supplies, we were itching for a dessert. Something sweet to go with what was soon going to be freezer meal #5. Something that we could pretend was an early Valentine's Day treat. And something that didn't require any box mixes, baking soda or anything more than just half a stick of butter.
Thankfully, a quick web search came to the rescue! These red wine truffles were SO easy. Seriously. I am almost regretting giving this one up to you all, because then I won't be able to as easily "impress" when I show up with them at a party to come. But in the true spirit of stranded cooks everywhere, everyone should have a "gimme" recipe like this in their back pocket when the pantry goings get tough.
Enjoy, everyone!
"Atlanta Ice Storm" Red Wine Chocolate Truffles
Adapted from Two Twenty One
Note: the real version of this recipe on the Two Twenty One blog sounds lovely, if you can make it to the grocery store for the actual ingredients :) But chocolate chips did wonderfully in a pinch!
8 oz. of chocolate chips
6 oz. of light cream or half and half
2 Tbsp. of whatever red wine you have on hand
1/2 c. of cocoa
Bring cream to a simmer over low heat, and pour over chocolate chips and red wine mixture in a medium mixing bowl. Mix together until chocolate chips melt. Place bowl in the freezer for one hour, or the fridge overnight. Using a small spoon, scrape out enough chocolate to roll small 1/2 inch sized balls in the palm of your hand. Roll ball in cocoa before placing on serving plate. Store truffles in fridge, as they soften quickly at room temperature.
