Ugh. Again. Sorry about the pictures. I'm trying to get all of these pre-new camera photos used up because, you guys, I have so many pretty pictures to share with you. I promise. Also, if/when I re-make recipes I've already posted, I will steadily replace photos with...better ones.
Also-I seem to be incapable of making pretty truffles. It's unfortunate. I'm quite sad about it. Perhaps this will get better with time and practice? Only time will tell.And-this blog is consuming my life. I'm pretty certain I spend more time doing stuff for this than I do acting most of the time, and don't get me started on the fact that when I'm forced with the dilemma of "Should I clean the kitchen today or do some blog stuff?"-well, let's just say that kitchen is in dire need of a good cleaning. I am not complaining though-I love this! Sure, whenever I talk to people I have exactly 3 topics of conversation (Michael, acting, and food), but...I think food is really interesting! So...yeah. Plus, it has gained me some respect from my super sexist father's side of the family (not exactly the reason I'd want behind respect but...eh whatever.)
Anyway-dark chocolate is healthy for you. It releases endorphins and is an antioxidant and...you know...I'm sure if you google it the internet will tell you many more wonderful things about why you're totally justified and being healthy if you eat like 20 of these dark chocolate truffles.
Dark Chocolate Truffles
From Brown Eyed Baker
- 1/4 cup heavy cream
- 5 oz. bittersweet chocolate, finely chopped (I used 86% and 72%--I recommend sticking to around 72% or lower, unless you enjoy things more...bitter)
- 1 tbsp. butter, softened
- Coating of choice: cocoa powder, nuts, coconut, graham cracker crumbs, melted chocolate, etc.
- Heat cream in a saucepan until it just reaches a boil. Add chocolate and remove from heat.
- Using a rubber spatula (NOT A WHISK), stir until the chocolate is completely melted.
- Stir in butter until smooth.
- Pour into a bowl and cover with plastic wrap-make sure the plastic makes contact with the entire surface of the ganache.
- Refrigerate for at least 1 hour.
- Scoop into balls (use a melon baller or something...using a spoon-like I did-obviously doesn't create the best truffle shape) and place on a wax lined baking sheet (I used some non-stick foil on a dish, that was fine as well).
- Dip in ingredient of choice--cocoa powder, nuts, coconut, graham cracker crumbs, etc. If you wish to coat in melted chocolate chill the ganache balls for another hour, at least, before dipping in chocolate.
- Store in refrigerator.