Semisweet chocolate melts with coconut oil over a double boiler, then more chopped chocolate is stirred in off the heat for a smooth, glossy coating that clings to each dipped truffle.
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.
Create double boiler: Fill 1-gallon pot with 4 cups water. Bring water to . Cover pot with heatproof bowl. Combine 1 1/3 cups chocolate and coconut oil in bowl and stir until chocolate is completely melted and smooth.
Immediately remove bowl from pot and wipe moisture from bottom of bowl with dry towel. Stir in remaining 2/3 cup chocolate until chocolate is again smooth.
Using slotted spoon, dip truffles one by one into melted chocolate. Let excess chocolate drip off.
Transfer covered truffle to parchment-lined sheet pan. Sprinkle with garnish (crushed pistachios, toasted coconut, or lime zest/sea salt).
Repeat process with remaining truffles. Refrigerate until chocolate coating has set.
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
