Thoughts on life after the PhD
See that? That’s what I see every time I open my fridge these days. The boyfriend says it makes him kind of ill, because he’s really not one for super-rich American-style sweets (while I was living in Japan I kind of got used to the lighter Japanese variety, but after three years back in the States I’m chowing down on Reese’s and double fudge cookies with the best of them). And yes, these truffles are REALLY rich, but it’s a funny thing–after initially being overwhelmed you start to crave them, even if you can only stomach one per day. Still, I think I’m going to have to take the rest of these to campus tomorrow and unload them on some unsuspecting colleagues, because it’s really hard to remember that I opened the fridge to get out an apple or some baby carrots when those things are staring me in the face.
If you would also like to have your fridge taken over by devilish temptation–or just have the opportunity to lick hot melted chocolate right out of a bowl–here’s the recipe:
Nutter Butter Truffles (adapted from Bakerella)
1 16-oz package Nutter Butters, minus six cookies
1 14-oz package semi-sweet chocolate morsels (I used Guittard)
1 8-oz container of cream cheese, softened to room temperature
1. Run the Nutter Butters through a food processor after breaking them into small chunks. Alternatively, put them in a large Ziplock baggie and pound them with something heavy for a few minutes. Dump them in a bowl with the cream cheese and mix together with your hands–this is really sticky and crumbly at first, but eventually you should end up with a fairly consistent ball of dough.
2. Form the dough into little balls and set them on a baking sheet lined with parchment or wax paper. (Note: the original recipe calls for portions slightly smaller than a golf ball, but given how rich the dough is I think it might be better to make your dough balls slightly larger than a marble.) Set aside.
3. Pour your chocolate morsels into a glass bowl. Place the bowl on top of a saucepan filled with an inch or so of water–the trick is to make sure the bottom of the bowl is close enough to the water for heat to pass through but not so close that it’s directly touching the water. Heat the pan on very low heat and stir the morsels until they melt (stir fairly constantly so they don’t burn). As soon as you’ve got uniform consistency (i.e. no lumps), turn off the heat but leave the glass bowl in the pan.
4. Drop your dough balls one by one into the melted chocolate with a small spoon and swirl them gently till they’re coated, then drop them back on the baking sheet. Place in the fridge for an hour or so to harden, and then store them out of sight so you’re not tempted to eat them constantly. I’ll confess I also loved dipping whole Nutter Butter cookies into the melted chocolate–might just do that for my next no-bake recipe.
Thoughts on life after the PhD
tales of travel, research, and life
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