An exquisite recipe from my friend Caryn:<\/p>\n
DARK CHOCOLATE TRUFFLES<\/p>\n
(Yield: 30 truffles)<\/p>\n
Ingredients:<\/p>\n
1\/3 cup heavy whipping cream
\n6 tbsp. unsalted butter
\n2 cups bittersweet chocolate chips
\nOR
\n2 8-oz. bars of dark chocolate–the darker the better<\/p>\n
optional: 1 tsp. almond extract, rum flavoring, THC<\/p>\n
Coating: 1\/2 cup cocoa powder
\n———————————————————
\nPreparation:<\/p>\n
Melt chocolate in a double boiler.<\/p>\n
Pour cream into a saucepan and bring to a simmer; add butter. Slowly add cream\/butter mixture to the melted chocolate.<\/p>\n
When thoroughly combined, pour it all into a glass bowl.<\/p>\n
Now here’s the tricky part: you want the chocolate to cool down so that it can be formed into bite-size morsels. If it’s too hard, you won’t be able to work with it. If it’s too soft, ditto.<\/p>\n
Before you form the individual pieces, the chocolate mixture should be refrigerated for a couple of hours.
\nIf you keep a close eye on it, then maybe you can scoop it out and form little balls about the size of malted milk balls by rolling them in your hands.<\/p>\n
Or… you can pour the cooled (but still liquid) chocolate mixture into some sort of mold or form. Use your imagination.<\/p>\n
Once you’ve shaped the truffles, roll each one around separately in a bowl filled with the cocoa powder. Gingerly remove it and set it on a plate.<\/p>\n
Refrigeration depends on the weather.<\/p>\n
Get ready for an intense oral experience.<\/p>\n","protected":false},"excerpt":{"rendered":"
An exquisite recipe from my friend Caryn: DARK CHOCOLATE TRUFFLES (Yield: 30 truffles) Ingredients: 1\/3 cup heavy whipping cream 6 tbsp. unsalted butter 2 cups bittersweet chocolate chips OR 2 8-oz. bars of dark chocolate–the darker the better optional: 1 … Continue reading