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San Diego
Hipcooks Newsletter



Newsletter for: December 10, 2004

Hi Chefs!

I wish you a fantastic Holiday Season!  I thought I'd include a recipe this month for delicious holiday truffles, right after these announcements:

Hipcooks Open House tomorrow!  10am - 5pm.  Come on by and check out Hipcooks! I'll have salt, cuttingboards, aprons, groovy kitchen tools & Hipcooks gift certificates for sale as well as cookies and chai for free.  To find me, go to http://www.hipcooks.com and click on directions.

January classes are up! I'd love to have the Feb schedule ready now, too.  But Hipcooks will be moving across the street in early Feburary, so I'd like to make sure that the new space is fully operational before I start accepting sign-ups.  Look for the new winter scheudle by mid-January.

Recipe of the Month:  Chestnut Truffles

1 can chestnuts (6 or 8 ounces)
5 tablespoons  rum
2 tablespoons plus 1 cup unsweetened cocoa powder
¼ cup granulated sugar
2 tablespoons confectioners’ sugar
4 tablespoons unsalted butter
about ½ cup cold milk

 
Mash the chestnuts with a food processor or by hand.  Add the rum, 2 tablespoons cocoa powder, granulated sugar and confectioners’ sugar.  Mix very well until smooth.

Melt the butter over very low heat (or gently in the microwaves) and add it to the chestnut mixture.  Mix well again.  The mixture should be smooth, so you may need to add a little cold milk at a time until it is smooth.

 Spread the remainder of the cocoa powder on a piece of wax or parchment paper.  Take a tablespoon of mixture and roll it into a ball in the cocoa until covered evenly.  Most of the cocoa will be absorbed and that is fine, your chocolate is now finished and looks and tastes divine! 

 

Eat Well, Be well.  Happy Holidays

Monika

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