My favorite kind of truffle is simply a chilled ganache dipped in chocolate, so naturally I would enjoy a version of this as a chunky mix-in for ice cream! David Lebovitz has this great recipe that includes some alcohol and corn syrup, which helps keep them soft and pliable for scooping in ice cream. I like to drop these into his Earl Grey Tea ice cream, and imagine they would be good paired with other ice cream flavors such as coffee, vanilla bean, or anything else that goes well with chocolate!
Whether you’ve just moved into your own apartment or you’ve just decided you want to make a batch of cookies for this rainy day, every kitchen should have these basic ingredients for baking. Chances are you will still need basic refrigerator items, too, like eggs and butter, but having these pantry staples ahead of time will save you a lot of hassle. There’s nothing quite as annoying as getting halfway into a recipe, batter-dripping spatula in hand, only to realize you don’t have a key ingredient to finish! So stock up, and happy baking!
Slightly sweetened whipped cream is a great way to add some extra comfort to your hot cocoa, balance out the sweetness in a rich chocolate cake, or to lighten up some pastry cream for a pie filling (banana cream pie, anyone?).
All you really need to do is add a tablespoon of powdered sugar to a cup of heavy cream. Unlike baking, the proportions are approximate, depending on how sweet you want it. You don’t really need a recipe for this, but I’ll provide one in case you are a rule-follower like me.
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