Bourbon-soaked Chocolate Truffles
added 03/07/08
Makes 12 to 18
pieces
7 oz. semisweet baking
chocolate
1 oz. unsweetened baking chocolate
4 Tbs. bourbon whiskey or dark Jamaica rum
2 Tbs. strong coffee
1 stick (4 oz.) unsalted butter, cut into 1-inch pieces
6 oz. best-quality gingersnaps (to make 3/4 cup pulverized)
1/2 cup unsweetened cocoa powder
1/4 cup powdered instant coffee
Paper or foil candy cups
The mixture:
Break up the two chocolates and place in a small saucepan with the bourbon
or rum and the liquid coffee. Cover, set chocolate pan in a larger pan
of boiling water, and turn off the heat under it. When chocolate is melted
and smooth, in 5 minutes or so, beat in the butter piece by piece (a portable
electric mixer is useful here), then the pulverized gingersnaps. Chill
for several hours.
Forming the truffles:
Mix the cocoa powder with the powdered coffee and spread on a plate. With
a soup spoon or teaspoon, depending on the size you wish, dig out gobs
of the chocolate mixture and form into rough, roundish, rocklike, truffle-like
shapes. Roll in the cocoa and coffee powder, and place in candy or cookie
cups. Refrigerate in a covered container until serving time.
Cook’s Note: Truffles may be kept under refrigeration for several weeks
or frozen.
Familiar With the Co-op's Communications Department?
If you have ever seen a Co-op sign or display, then you’ve seen the work of Art Director Katie Cahill. Katie and the Co-op Communications Department is responsible for promoting the cooperative difference showcased by the quality work our employees do each day. Didn’t think you’d find an Art Director at a food cooperative? Who can blame you! Sure, we have all the food departments you have come to expect in a food co-op. But there are a wide variety of other departments that help run our cooperative too — with people who are consumer-education and information experts, accountants, writers, graphic artists, computer nerds, MBAs, and environmental-sustainability gurus, just to name a few.
Edgewater Farm
Plainfield, New Hampshire
The temperature is headed into the 90s, and the fruit is gently warm in the hands of the pickers. Before lunch on an average day in strawberry season, the folks at Edgewater Farm will harvest 800 quarts of strawberries, many of them for sale at the Co-op. Pooh and Anne Sprague have been raising strawberries along the shady banks of the Connecticut River since 1974. Over time, the operation grew to include other summer fruits and vegetables, as well as extensive greenhouses and pick-your-own.
