Thursday, August 6, 2009

Dark Chocolate for the Soul

To see many different pictures of plain chocolate, please visit my Flickr group Dark Chocolate for the Soul:

There are easy recipes, but the challenge comes from taking the time to make the goodies. Here we have truffles that are easy to make (well, these are hand-rolled but not hand-dipped, this time, that is a whole different thing.)

The basic recipe:

1 c. butter
4 2/3 c. icing sugar (confectioners, powered)
1 c. unsweetened cocoa
1/2 c. heavy cream
3 tbsp. REAL vanilla extract

Refrigerate 24 hours. Then spoon out the firm set truffle ganache and roll into balls. You may need to place the batch back in the frigerator as you go. This is where it gets a tad bit different:

I used freeze-dried fruit that I won in a recipe contest to flavour the truffles. pure fruit nothing else, no artifical colours, or flavours.

The flavours were blueberry/lavender (lavender that had been in sugar since my trip to Washington State.) and rasberry cocoa.

Stop the giggling, I've seen American Wedding....This is different!

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