Please download and install the latest AcyMailing version otherwise the Toolbox plugin will NOT work

Food - Druid City Living, Tuscaloosa's premier community newspaper. - Druid City Living, Tuscaloosa's premier community newspaper. Mon, 18 Jun 2018 13:45:16 -0500 MYOB en-gb May Recipes: World’s Best Bolognese and a 1950’s Chocolate Chip Cake Need a delicious treat? Try this wonderful recipe for the Original Blondie.

Greetings, all! This month, I am finally sharing my absolute favorite way to make spaghetti. I feel almost guilty sharing this World’s Best Bolognese recipe, because it’s just so simple to make. But it’s so good, I don’t think I’ll ever make spaghetti any other way now. 

And, since summer is almost here, I’m feeling nostalgic. My grandmother used to make this 1950’s Chocolate Chip Cake for my mom when she was little. It’s passed down, and now I’m passing it to all of you. It truly is the original Blondie dessert.  

Have fun in the kitchen this month, and as always, bon appétit! 

World’s Best Bolognese 

1 lb. mild Italian sausage 

3 tbsp minced onion flakes 

4 cloves garlic, minced 

1 (28-oz) can whole San Marzano tomatoes 

1 (6-oz) can tomato paste 

1 cup water 

2 tbsp sugar 

1 tbsp dried oregano 

1 tbsp dried basil 

1/2 tsp fennel seed 

1 tsp salt 

1/2 tsp pepper 

Cook sausage in skillet until brown and crumbled. Drain and place in crock pot.

Take the can of whole tomatoes and crush them with your hands. Add the tomatoes and the juice to the crock pot. 

Now, add the remaining ingredients, stir until combined well, cover, and cook on low for 6-8 hours. 

Serve over your favorite pasta. 


1950’s Chocolate Chip Cake (The Original Blondie)

1/2 cup butter, softened 

1/2 cup shortening 

1/2 cup sugar 

1 1/2 cup light brown sugar (packed), divided 

3 eggs, separated  

1 tbsp water 

1 tsp vanilla extract, divided 

2 cups self-rising flour 

1 cup semi-sweet chocolate chips 


Preheat oven to 350 degrees.

Cream butter, shortening, and white sugar, and 1/2 cup brown sugar until light and fluffy. 

Add egg yolks, water and 1/2 teaspoon vanilla, and mix well.

Slowly add flour until blended; dough will be stiff.

Lightly grease/flour 9x13 inch pan and pat dough until level, sprinkle chocolate chips evenly, and lightly press into dough. 

Beat egg whites until stiff, then slowly add one cup of brown sugar and 1/2 teaspoon of vanilla. Spread evenly over dough. 

Bake for 25 mins. Let cool completely before cutting.  

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at   

]]> (Super User) Food Tue, 22 May 2018 00:00:00 -0500
Taste of Tuscaloosa: The Great Burger Bonanza, Part One The large cheeseburger is a fan favorite at Rama Jama's. After stuffing my face with this burger, I can see this is the thing dreams are made of.

Did you know that Americans consume approximately 50 billion burgers a year? On top of that, the average American eats a hamburger three times a week! To be honest, I wouldn’t be surprised if the average T-town resident doesn’t beat this average, week to week.  

I know I rave about pizza quite frequently, but frankly, burgers just put me in a happy place. Maybe it’s that wonderful, char-grilled taste, or the nostalgia of outdoor cookouts with my family, but burgers just get me feeling good. If you haven’t already noticed, Tuscaloosa has a LOT of burger options. But don’t fret my friends, I’m sharing a few of my favorite burgers this month – and next month – so you don’t feel too overwhelmed with burger goodness all at once.  

Rama Jama’s  

For a joint located right next to Bryant Denny Stadium, you’ve got to expect the food is going to be good. Trust me when I say it is worth the extra little bit to upgrade from the regular cheeseburger to a large cheeseburger. The portions at Rama Jama’s are amazing, and the Alabama memorabilia in every nook and cranny of the restaurant just puts a little extra pep in your step. The crinkle cut fries add even more magic to the handmade patty. If you needed more to convince you, live life to the fullest, and order the National Championship Burger – which features 17 ounces of double meat and cheese. Rama Jama’s is located at 1000 Paul W. Bryant Drive. 

Avenue Pub 

You didn’t think I was going to talk burgers without mentioning Avenue Pub, did you? Who doesn’t love a burger served on a cutting board with an actual bucket of fries? I can’t put my finger, or my taste buds, on what makes the burgers at Avenue Pub so amazing, but it’s likely the freshness of the ingredients, and the innovation of burger flavors that just work – all the time. The standard bacon burger on Avenue Pub’s menu, featuring provolone cheese and your typical accompaniments, won’t let you down. An added bonus? How about the adorable $5 Happy Hour burger and some fries? This is a slightly smaller version of the monstrous, traditional bacon burger offered throughout the week. Avenue Pub is located at 405 23rd Avenue in downtown Tuscaloosa. 

How can you go wrong with a bucket of fries to accompany your bacon burger from Avenue Pub?

Dotson’s Burger Spot 

I like to think of Dotson’s Burger Spot as the place to get a fancy, delicious burger. Where else could you get a burger with a wagyu patty, Thai BBQ, and kimchi slaw? Probably the same place you can get a burger with a chuck-chorizo blend and pickled jalapenos on Texas toast. Talk about things that make you say, “Yum!” What else could make this place great? How about some boozy adult milkshakes and loaded waffle fries? Is your mouth watering yet? It should be. Dotson’s Burger Spot is located in Temerson Square in downtown Tuscaloosa. 

The '57 Chevy, with an 8 oz. wagyu patty and blue cheese on a garlic herb bun, washes down quite nicely with one of Dotson's famous adult milkshakes.
Food Tue, 01 May 2018 00:00:00 -0500
Liz Says: Death By Chocolate Tournament is Thursday, April 19 Liz Says: Death By Chocolate Tournament is Thursday, April 19

Hi, DCL readers! It’s me, Liz. I swear I haven’t gone away forever – but life is busy. However, I do take time out for chocolate. Did the headline alone get your attention? Thought so. Yep, this is an actual thing that’s happening here in Tuscaloosa this week. You can eat chocolate *and* help Family Counseling Service at the same time. Win/Win.

The Death by Chocolate Tournament, presented by Publix Supermarket Charities, is set for this Thursday, April 19, at 5:30 p.m. at the Tuscaloosa River Market. It features a competition among some of the finest restaurants and caterers in our area. In other words: It is total chocolate bliss.

There’s still time to snag some tickets to this event – prices are $25 in advance or $30 at the door. Tickets are available on line at or by calling the Family Counseling Service office at 205-752-2504.

Family Counseling Service is a non-profit counseling agency, whose mission is to improve the quality of life of the people of West Alabama by providing counseling services and programs that promote mental, emotional, and social well-being. Family Counseling Service has served the West Alabama community since 1963 helping over 1,800 clients per year and been a member of the United Way of West Alabama since 1969.

So, if you’re looking for something cool to do this week, why not eat chocolate for charity?!? Have fun!

]]> (Liz Stephens) Food Wed, 18 Apr 2018 00:00:00 -0500
April Recipes: Fresh, Flavorful Chicken Shawarma and Delightful Cacio e Pepe April Recipes: Fresh, Flavorful Chicken Shawarma and Delightful Cacio e Pepe

Now that we’re finally swinging into spring, I thought it might be the perfect time for a couple of light, refreshing recipes everyone can enjoy. This chicken shawarma with cucumber yogurt is mouth wateringly delicious – and it’s got some wonderful spices for extra flavor. And for the pasta fans (really, who isn’t?), this cacio e pepe is simple, but it’s truly delightful. Cacio e pepe means “cheese and pepper” – so if you like both, you’ll love this. 

Have fun in the kitchen this month, and as always, bon appétit! 

Chicken Shawarma with Cucumber Yogurt

  • Shredded lettuce  
  • 3 tablespoons cilantro, chopped, divided 
  • 2 lbs. boneless, skinless chicken breast, cut into strips 
  • 1 teaspoon salt, divided 
  • 1 teaspoon allspice 
  • 2 teaspoons coriander 
  • 4 tablespoon lemon juice, divided 
  • 1 1/4 cups whole milk Greek yogurt, divided 
  • 1/2 cup grated yellow onion 
  • 3 cloves garlic, minced, divided 
  • 1 teaspoon cumin 
  • 1 teaspoon ground pepper 
  • 1/2 teaspoon turmeric 
  • 1/2 cup cucumber, finely chopped 
  • 4-6 multi grain flat bread or wraps 
  • Sliced tomato

1 -3 hours before cooking, combine 3/4 cup yogurt, 1/2 cup yellow onion, 2 tablespoons lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, 3/4 teaspoon salt and turmeric. Add chicken and stir to coat well. Cover and refrigerate for 1-3 hours.

Arrange racks in oven so you have a middle and upper rack. Preheat to 450 degrees.  

Spray a foil-lined baking sheet with cooking spray and arrange chicken evenly. Discard remaining marinade.

Roast chicken on middle rack for 20 minutes.

While chicken roasts, combine, 1/2 cup yogurt, 2 tablespoons lemon juice, 1 minced garlic clove, cucumber, and 2 tablespoons cilantro.

Move chicken to upper rack and turn oven to broil. Broil and watch closely until chicken has a few brown spots.

Remove chicken from oven.

Spread cucumber yogurt on flat bread, top with chicken, lettuce, tomato, and remaining cilantro. 


Cacio e Pepe (Cheese and Pepper)

  • 3/4 cups freshly grated Parmesan cheese (from a block, not shredded in a bag)  
  • 1 stick salted butter 
  • 1 lb. spaghetti noodles, cooked, reserving pasta water 
  • Freshly ground pepper from a grinder preferably (around 2 tablespoons) 


Melt butter in a sturdy pan over medium low heat. Continue cooking, while whisking continually until the foam subsides and it starts to brown. You must watch it carefully, because browning can become burning very quickly. When the butter is a light, rich brown, remove from heat. 

With tongs, remove pasta to a bowl and pour butter on top. Add 4 tablespoons of pasta water and stir to combine. Add in cheese, reserving some to sprinkle on top, and mix until creamy. 

Now stir in pepper. If it is too thick, add more pasta water – one tablespoon at a time.

Serve immediately in bowls, topped with remaining cheese and a grind of pepper.

(Option: Add in cooked, crumbled bacon.)  


Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at  

]]> (Amy Poore) Food Thu, 19 Apr 2018 00:00:00 -0500
Taste of Tuscaloosa: T-Town Enjoys a Food Truck Extravaganza Tea Town Alabama owner Jonathan Gardner always has a smile for customers who visit him at the Tuscaloosa River Market each Saturday morning. 

Tuscaloosa has turned into quite the foodie experience. We’ve got it going on in the brick and mortar side of things, and we have for some time – but now food trucks have provided a great foodie plot twist for our community. I mean, we were recently a filming location for the Food Network’s Great Food Truck Race, after all! If you haven’t hit up the food truck scene in town yet, check out a few of my favorites to inspire you. 

Local Roots 

Ask anyone in town, and they’ll blurt the name “Local Roots” if you ask them about food trucks in Tuscaloosa. Whether in the heart of downtown, on campus in the middle of the day, or late night on The Strip, Local Roots strategically plants itself for the masses to follow.  

UA students don't mind standing in line on campus for the deliciousness that Local Roots offers up each day.

Owner Dustin Spruill and Executive Chef Beau Burroughs share a love for food that’s evident in their menus. Burgers, wings, street corn, and salads just make up a few of the menu offerings you might find at Local Roots. For many customers, the consistent location days and times make Local Roots an attractive food option.  

“I LOVE Local Roots and how they are on campus Monday-Friday. After my classes it is the perfect fuel I need to make it through the rest of my day,” said UA student Karlee Whitten. “Their chicken Caesar wrap is my favorite!” 

For more info on local roots including social media and catering information, visit  

La Mexicana 

Can’t every day be Taco Tuesday? Fortunately for us, we can all be rebels and enjoy some ethnic deliciousness anytime we want to. Whether on Colonial Drive or at The River Market, La Mexicana is known for its authentic Mexican food. Menu items include tacos, quesadillas, burritos, fresh guacamole, and queso with chips.  

La Mexicana owner Ricardo Castro has been in business with his main store on 15th Street in Tuscaloosa for the past 17 years. His taco truck arrived on the scene in the past three years. Customers, including Northport resident Manny Williams, will tell you that the freshness of the food, from the tortillas to the garnishes, is beyond compare.  

A variety of homemade salsas drive customers to La Mexicana's fresh feast of authentic dishes.

“Ricardo’s tacos are the bomb! The variety of sauces really add to enhancing the flavors, and the price point is hard to beat. Hands down the best Mexican food in Tuscaloosa.”  

For more information, visit the main restaurant at 428 15th Street. 

Tea Town Alabama 

Who says you can only win folks over with food in your truck? Tea Town Alabama owners Jonathan and Becca Garner started their journey with Tea Town in 2014 on a mission to provide local ingredients to the communities they love. Pepper Place Market and the Tuscaloosa River Market are prime locations for the tea vendors, but customers can also enjoy the products of Tea Town at Monarch and UPerk Coffee shop, as well as Manna Grocery and Deli.  

“When I get done with my run on the River Walk on Saturday mornings, an iced cup of the herbal lemon tea gives me the perfect pick me up. There’s just something about the ginger and lemon that make me feel like I’m on vacation,” said Tea Town customer Amanda Jones.  

For more information on Tea Town, including locations and brewing instructions, visit 

Food Wed, 11 Apr 2018 00:00:00 -0500
Farmers Market at the Tuscaloosa River Market to Offer New Seasonal Afternoon Hours Farmers Market at the Tuscaloosa River Market to Offer New Seasonal Afternoon Hours

The Farmers Market at the Tuscaloosa River Market will offer new seasonal hours beginning Tuesday, April 17.

In addition to its usual year-round Saturday 7 a.m. to noon hours, the Farmers Market will be open to the public from 3 to 6 p.m. every Tuesday. This schedule will run through Tuesday, Nov. 20. The new afternoon hours are an effort to assist farmers in reaching customers at convenient times.

Each week, vendors sell locally-produced goods ranging from in-season fruits and vegetables, meats, breads, cakes and cookies to arts and crafts. Vendors accept Supplemental Nutrition Assistance Program (SNAP), the Women, Infants and Children (WIC) Nutrition Program and Senior Farmers Market Nutrition Program (SFMNP) benefits and electronic benefits transfer (EBT) cards.

The Farmers Market at the Tuscaloosa River Market, a public service of the City of Tuscaloosa, is free and open to the public. The River Market facility is located at 1900 Jack Warner Pkwy and allows for Tuscaloosa to have one of the only year-round markets in the state of Alabama.

For more information call 205-248-5295, email or visit

]]> (Super User) Food Tue, 10 Apr 2018 00:00:00 -0500
6th Annual West Alabama Food and Wine Festival: Culinary Event Offers New Additions The annual West Alabama Food and Wine Festival draws foodie crowds galore. This year’s event will be held on April 12.

The West Alabama Food and Wine Festival continues to build its culinary clout, with a renewed focus on local restauranteurs and brewers, and even a “Battle of Shrimp and Grits” that foodies won’t want to miss.

The 6th Annual WAFW is set for Thursday, April 12 at the Tuscaloosa River Market.  This year’s event features tasting selections from 19 local restaurants, an espresso and dessert station, and drinks from five West Alabama breweries and four local wine distributors.

Proceeds from the WAFW benefit the West Alabama Chapter of the American Red Cross.  

“Our goal is to raise $12 thousand to support our local Red Cross,” said Julie Mann, festival co-chair. “It’s great to be on volunteer committee that is dedicated to having a ton of fun (and eating well) while giving back to the community.”

Mann adds that community support is critical.

“We tend to think of Red Cross only when disasters happen,” she said. “While they were absolutely instrumental in helping after the tornado hit Tuscaloosa, what most don’t realize is they are helping in our community every single day, from assisting people affected by home fires to partnering with our fire departments to make sure every house has a smoke detector installed. They make a difference.”

Here are the Top Five Things to Do (Other than Sampling the Food and Wine) at WAFW 2018:

1.Snag a good spot to watch the Battle of Shrimp and Grits 
Iron Chef America Champion Chef Chris Hastings will challenge Chopped Jr. Champ Chef Fuller Goldsmith in an epic Battle of Shrimp & Grits. Find a good viewing spot near the stage as they demo their own versions of this classic Southern dish.

2. Watch the sunset from the Spirits Tent 
Set along the river, enjoy live acoustic music and suds from five breweries under the Spirits Tent. The sunset on the water is a spectacular sight for guests while unwinding at a patio table.

3. Vote for the Best Dish 
Guests will cast ballots for their favorite dish served at the event, giving bragging rights to one local yokel for the year.

4.Splurge on a VIP ticket 
A true foodie will find value in the added experience the VIP ticket brings. VIPs will get front row seats for Battle of Shrimp & Grits and get to taste and judge the qualifying dishes. Waiter service will also be provided at each of the VIP tables. Only 50 VIP spots are available.

5.Keep your glass 
Guests will receive a keepsake, stemless wine glass commemorating the festival. The glass will be used for tastings during the event and can be taken home.

Tickets are $50 for general admission and $75 for VIP admission. To purchase tickets, and to see a full list of participating restaurants, visit 

Food Wed, 04 Apr 2018 00:00:00 -0500
Taste of Tuscaloosa: Have a Hankering for a Slice (or Two)? Here’s Where to Go Open since 2002, Broadway Pizza is one of the original wood-burning pizza oven pizzerias in town.

Anytime I’m educating a large group of people about nutrition, I love to go around the room and ask what everyone’s favorite food is. When the tables are turned on me, I respond that my favorite food is pizza, hands down 

As a dietitian, I see pizza as a vehicle for everything awesome in the food world: bread, cheese (hello!), and anything else your heart desires. If you’re a veggie person, pile it on. If you’re in love with meat, there’s quite the variety of traditional and non-traditional pizza meats. The sky is really the limit when it comes to pizza combinations. Thankfully, we’ve got a great variety of local pizzerias that satisfy our pizza cravings. Here are three of the best … 

Broadway Pizzeria 

Celebrating its Sweet Sixteen this year, Broadway Pizzeria opened its original location on April 1, 2002, after taking about a year to convert the old North River Marina warehouse into a restaurant. Now boasting a total of three locations in town, Broadway has made a name for itself among Tuscaloosa locals.  

Owner Eric Wyatt considers the start of Broadway a leap of faith.  

“My business partner and I had a feeling that if we would make our own dough and sauce from scratch and use premium toppings, we'd surely end up with a great product, but it was a leap of faith, nonetheless. We had no way of ‘trying it out,’ because no open-hearth pizza ovens existed around here that we knew of, “said Wyatt.  

But despite the awesome pizza, Wyatt says Broadway offers much more.  

“My favorite menu item? It's actually a sandwich ... a tossup between our cheesesteak and the Italian sub. I do, of course, love our pizza as well, and if I'm ordering one for myself, today its gonna be chicken, bacon, mushroom, and onion with a little green olive and pineapple to make it stand up and talk,” he said.  

For more information on Broadway Pizzeria, including locations and menu items, visit  

Heat Pizza Bar 

Heat Pizza Bar will celebrate its 2-year anniversary next month, but it’s been hot from the get go. Owner Frank Fleming says his inspiration for Heat came from his experience working in the service industry with his brother, Will, during undergrad at The University of Alabama.  

The university and town were growing at an alarming rate, and we knew the market could support another restaurant/bar. It took a few different concept ideas before we came up with the heat concept,” Fleming said. We simply wanted to offer the best possible ingredients at the lowest possible price to our customers, all while having a fun atmosphere and exceptional customer service.” 

Heat Pizza Bar offers not only an extensive selection of pizzas, but a variety of cocktails to spice up any night of the week.

With nightly specials like $7 Thai chicken pizzas on Tuesdays, and $5 signature cocktails on Thursdays, Heat keeps a busy schedule with patrons. If you ask Fleming what his favorite pizza is on the menu, he’s quick to tell you his go to. 

My favorite pizza is our Standard’ – it comes with pepperoni, sausage, bell peppers, and onions, on our house red sauce and topped with mozzarella cheese. But our chicken bacon ranch pizza is a close second. I think the name speaks for itself,” said Fleming. 

For more information on Heat Pizza Bar, including hours and menu items, visit

California Underground Pizzeria

In business for over 10 years, California Underground Pizzeria in Northport is no stranger to the local pizza game. Owner Zach Sutton says his family purchased California Underground in November 2016, after the original owners moved out of state. 

“My sister Abby worked there as a manager and loved it. The owner sold the business to our family when he moved out of state, and our family carried on the pizza tradition,” said Sutton.  

The "Wipeout" pizza remains a top favorite among California Underground customers.

If you ask California Underground customers what they love most, they’ll tell you they love the friendly staff and the amazing selection of specialty pizzas on the menu. 

We make it a point to make every customer and employee feel like family. We hand-make every pizza to order, and the possibilities are endless when it comes to making the perfect pizza for each customer,” Sutton said. Our main bragging right comes from our special, homemade dough, especially our deep-dish crust option. One thing that stands out the most is our 16-topping pizza called the Tsunami, which, when combined with our deep-dish crust, can weigh up to 6 pounds.” 

Sutton adds that California Underground’s most popular specialty pizzas include the California cheeseburger, Veggie pizza, and the new Newport Pesto pizza. 

For more information California Underground Pizzeria, including menu items and event catering, visit

Food Tue, 13 Mar 2018 00:00:00 -0500
DCL Recipes: French Onion Soup Warms and Satisfies, and Cara Cara Dream Oranges are a Zesty Treat DCL Recipes: French Onion Soup Warms and Satisfies, and Cara Cara Dream Oranges are a Zesty Treat

I don’t know why I haven’t done French onion soup more often – but this month, it’s happening. My husband tells me it’s the best version he’s ever had, which thrills me. And any recipe that begins with “1 stick of butter” has to be good, right?  

Cara Cara oranges are delicious and tart. They’re perfect for roasting! Grab some at the market this week and make this Dream Oranges recipe. It’s a gorgeous, satisfying, sweet treat.  

Have fun in the kitchen this month, and as always, bon appétit! 

French Onion Soup

1 stick butter 

5 sweet onions, halved and sliced 

3 garlic cloves 

3 fresh thyme sprigs 

3/4 cup red wine 

3 tablespoons flour 

6 cups beef broth 

Salt/pepper to taste 

French bread, sliced into 1-inch pieces 

8 ounces fontina cheese, grated 


In a large heavy pot, melt butter and cook onions, garlic, bay leaves and thyme on medium heat, stirring occasionally until soft and caramelized - around 25-30 minutes. 

Pour in wine and bring to a boil, reduce heat and simmer until wine has evaporated (5-10 minutes). 

Discard bay leaves and thyme twigs. 

Turn heat to low and sprinkle the flour over onions and stir to completely combine. Cook for 5-10 minutes, stirring occasionally.  

Add in beef broth and bring to a boil. Reduced heat to a simmer and cook for 10-15 minutes. 

Season with salt and pepper to taste.

Once soup is cooked, preheat broiler, and arrange bread on a backing sheet (one layer). Top with cheese and broil until brown and bubbly.

Place soup in bowls and top with cheese toasts.


Cara Cara Dream Oranges 

4 Cara Cara oranges, cut into 8 wedges 
1/2 cup light brown sugar 
1/4 cup pistachios, shelled and chopped 
2 tablespoons honey 
Preheat oven to broil.

Arrange oranges on lined baking sheet and evenly sprinkle brown sugar over oranges. 

Broil oranges for 3-5 minutes, making sure not to burn. 

Arrange oranges on serving plate, sprinkle with pistachios and drizzle with honey. 

*Note - for easier consumption, you can peel oranges first, but it’s not quite as pretty. 

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at  

Food Wed, 07 Mar 2018 00:00:00 -0600
Making Homemade Chocolate Truffles at Home – the Easy Cheat Making Homemade Chocolate Truffles at Home – the Easy Cheat

Making chocolate truffles typically requires expert knowledge of chocolate. Tempering chocolate, while possible to learn, is a bit of an art. Even chocolatiers fight bloom (where the cocoa butter leaves streaks in the chocolate) when the weather changes, or in times of high heat.  

But there is a way that you can make delicious chocolate truffles at home, in whatever flavor you want, in minutes. Literal minutes. You may regret learning this technique – because it could be dangerous for your diet.  

The trick is … coconut oil and your refrigerator.  

It’s a bit of a cheat. The coconut oil works with the chocolate, helping it stay together – and it also hardens in the refrigerator, providing the texture of the traditional coating on truffles. The filling is the same as traditional truffles. The candies will not be able to stay out of the fridge for an extended time without getting a bit soft – especially if your room is warm – but they are as delicious as the truffles you find in high-end chocolate shops.

Handmade Chocolate Truffles


4 oz chocolate (Callebaut 70% is our favorite, but any good quality chocolate bar will work. Store brand chocolate chips will work, too.)  

1.5 oz heavy whipping cream  



1 teaspoon oil-based flavoring (like orange oil), or 2 teaspoons liqueur  



4 oz dark chocolate (same brand)  

1/2 oz coconut oil  


Pour whipping cream into a microwave safe bowl. Pour 1/2 the chopped (chocolate chip size) chocolate into the bowl. Microwave for 30 seconds. Mix well. Microwave for 15 seconds, and mix well again until the mixture is smooth. You may need to heat up for another 15 seconds if the mixture still has chocolate chunks. 

Put mixture in the refrigerator to firm up. (You can stick it in the freezer if you are in a real hurry, but don’t let it freeze. You just need the mixture firm enough to roll in a ball.)

Once the mixture is firm, scoop a small amount out, and gently roll into a ball shape (if you have a small melon baller, this will help with keeping the size uniform). 

Place on a plate until ready to dip. 

Melt the coconut oil or butter and remaining chocolate in the microwave for 30 seconds to make the coating. Mix well until it is smooth and all one consistency. If it needs an extra 15 seconds to get all the chunks melted, that’s fine. The coconut oil keeps the chocolate from blooming. This means you don't have to be a professional to have good results.  

Place an uncovered, 1-inch ball of filling on a fork, and lower gently into the melted topping. Cover the filling ball with the chocolate, and bring it out of the bowl with the fork. 

Allow the excess topping to drip off, and place on a plate or piece of parchment paper. Sprinkle toppings that match your flavor on top. Sea salt, crushed hard candies, nuts, coffee beans, and pieces of dried fruit make great decorations. Put these on the top when the chocolate is still wet. 

Once you have covered all the balls, chill in your refrigerator until the chocolate coating is set. This usually takes about 30 minutes. 

Place finished chocolates on an attractive plate or bowl.  


For a gift presentation, places like Dollar Tree and Hobby Lobby have seasonal boxes that make great candy boxes. Line the box with a food safe material, like wax paper, before placing your truffles inside.  

]]> (Hanson Watkins) Food Wed, 14 Feb 2018 00:00:00 -0600