I know what you are currently wondering right now – what do chocolate truffles and a post about a fitness party have to do with each other? Plus why am I posting this on Valentine’s Day?
All three have one thing in common, the heart! Actually, they have two things in common, love but the heart and love go hand in hand don’t they?
I love chocolate, I love going to my M Dance & Fitness classes and tonight I will have Valentine’s Day dinner at home with my love!
Curious about this fitness party I speak of? Well, I know I briefly touch on how if I don’t exercise my figure goes out the window. All this good food I make? Right to my hips, and butt, and belly. You probably figured I just go to the gym like everyone else, but aha, that’s not the case at all!
Almost two years ago I discovered M Dance through a Lifebooker deal. I wanted to be able to Zumba classes that weren’t offered through a gym and worked with my schedule. Little did I know that I would stumble on the most fun, welcoming and awarding studio in NYC. It’s so much more than just Zumba classes, all taught by teachers with formal dance training and choreography experience.
About a month ago, Misty – the founder and “M” in M Dance – put in our weekly newsletter that she’d be throwing a party to support the Robin Hood Relief Fund. All students were invited and 100% of the funds will be donated.
So a quick edit here – the party was originally this Wednesday but Misty’s postponing it to be a Spring Fling! I’ll update you with the new date because when it happens, you need to go and try these delicious truffles!
- 7oz bittersweet chocolate (no more than 70% cacoa), chopped
- ⅓ cup heavy cream
- 3 tablespoons raspberry puree or strained raspberry jam
- pinch of salt
- cocoa powder and colored sanding sugar for coating
- In a small saucepan over medium low heat whisk together the raspberry puree and heavy cream. Bring to a simmer.
- Turn off the heat and whisk in the chocolate until completely melted. Stir in the salt.
- Pour the ganache into a shallow dish and cover with plastic wrap.
- Refrigerate until firm, at least 1 hour or overnight.
- Using a melon baller or teaspoon scoop round balls from the cooled ganache.
- Proceed until all the chocolate has been scooped from the dish.
- To keep your hands from getting too messy, dust with a little cocoa powder and form each round into a ball – it’s okay if they aren’t perfect. If you find the truffles are starting to melt, place in the fridge for 5-10 minutes.
- Place the cocoa powder and sanding sugar in two bowls and coat the rounded truffles in either coating.
- Store in an airtight container in the refrigerator for up to one week.
I have warm hands, so I find wearing rubber gloves dusted with cocoa powder when forming the truffles works best for me. It keeps them from melting the least and everything fairly clean.