Coconut milk simmers with lime zest and sea salt before semisweet chocolate melts in; the ganache chills firm in the freezer, ready to scoop into truffles finished with a chocolate coating and Maldon salt.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Bring coconut milk, 1/4 tsp lime zest, and 1/4 tsp salt to in 2-quart pot.
Remove coconut milk from heat. Add chocolate. Stir with spatula until smooth.
Pour chocolate mixture into shallow pan and chill in freezer for 30 minutes , or until firm enough to scoop.
Form 1-inch diameter truffles using small half-ounce scoop or teaspoon.
Return truffles to freezer to firm.
Dip truffles in Chocolate Coating (recipe following) and garnish with lime zest and sea salt. Serve truffles at room temperature.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
