Hurricane Survival Candy

Dearest Hurricane Sandy: way to mess up a perfectly good week.

Instead of drinking hot cider, eating an obscene number of FUN-SIZE candy bars and watching Hocus Pocus until my brain reached the consistency of wet bread, I spent most of this last week watching the news. As if the inundation with smear campaigns wasn’t enough; I’m watching the Weather Channel. I hate that about you, Sandy.

I try my best to look on the bright side of things—past the generator that’s still running my parents’ refrigerator from the garage, the houses that are in the middle of highways and the lives that are turned completely upside-down. I had two extra days off and a bottle of red I most definitely deserved (a 70 hr work week does that to a girl).

With the risk of losing power at any moment, I cooked everything that required heat from our electric stove or would be ruined if left without refrigeration. Drinking an excessive amount of coffee helped get me through the milk. “Garbage eggs” accounted for all dead and dying vegetables living in the dark places on the bottom shelf. Chicken and dumplings took care of a frozen bird, some old carrots, potatoes, lemons and the remains of a bottle of white wine I believed to be long dead.

The problem: while we had some great meals to look forward to, we lacked snacks. It was raining far too hard to venture out for anything crunchy and the few pieces of candy we had were still alive for a reason—without naming names, I’ll say that waxy milk chocolate is not my thing. No amount of rainy day boozing would get me to that point…

I started digging and found some chocolate chips. With only butter in house, I couldn’t make myself make cookies but hatched a plan when I found the hidden emergency Oreos, cream cheese and some Triple Sec (we have 3 bottles for some reason). I love the bittery sweet flavor of triple sec because its gives the full flavor of orange without tasting synthetic like some liqueurs can. Plus, together orange and chocolate can do no wrong.

So, I failed miserably at my first attempt to make Oreo chocolate truffles. Apparently chocolate is a touchy substance that does not like liquid. When water, or in this case some delicious orange flavored Dekuyper, came in contact with melted chocolate, the chocolate actually freaked out. Seizing, as it’s called, can’t really be solved but the chocolate can be repurposed. So I tossed the Oreo idea and salvaged the lumpy chocolate with more triple sec and heavy cream to form a ganache. When chilled, rolled and dipped into more melted chocolate – which I was very careful to keep clear of all liquids and liquors—I managed to make some pretty amazing truffles.

So, thank you Sandy, for giving me the time to look around my cupboards, get covered in dark chocolate and have a great reason to log some extra miles as soon as it stopped raining. I love running in the cold anyway…

Sandy’s Triple Sec Truffles

  • 2 C Semi-Sweet Chocolate Chips
  • ½ C Heavy Whipping Cream
  • ¼ C Triple Sec
  • 1 C Semi Sweet Chocolate Chips
  • Toppings!

I’ve seen some folks start with the chocolate chips in a regular bowl, but I found that the ganache formed easier with a little heat (maybe it’s cold in my apt?)—so I put my chocolate chips in a double boiler set to low. In a small sauce pan, bring heavy cream to a boil. Add triple sec. Pour cream mixture over chocolate chips and let sit for about 2 minutes. Slowly stir the mixture until smooth and shiny. Refrigerate for about an hour or until hard.

Using a spoon or melon baller, scoop out hardened chocolate and form into balls. The chocolate will melt in the warmth of your hands, so don’t mess around with them too much. I kept mine on a plate over ice to keep them cool. Once all of the ganache balls are formed, place in freezer. Melt remaining chocolate chips in a double boiler over medium heat. Once melted, drop heat to low or turn off completely to avoid burning chocolate. Be careful to avoid any water vapors or condensation from getting anywhere near the chocolate.

Prep cookie sheet with foil or parchment. If you have fondue forks, this is a great place to use them. If not regular forks, spoons or corn picks work great for rolling the ganache balls in the melted chocolate. Roll them one at a time and place on tray to dry. I rolled mine in some toppings—salted caramel hot chocolate mix, peppermint hot chocolate mix (W&S fix), and Himalayan pink sea salt—to mix things up a bit. Orange zest, flavored sugars and cocoa powder work great, too! Store in a cool, dry hiding place.

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