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| Fig 1. The shuffle to summon the truffles |
Introduction:
If you're anything like me, and I know you wish you were, then you friggin' love friggin' chocolate. Well, yesterday I was strolling through the grocery store, and I
got a bee in my bonnet (it was a very festive bonnet and a very large bee) to
make something from the label of something, that may not make a lot of sense, but that's how I write when going through chocolate withdrawals (I got the hippy hippy shakes). Basically when you buy a product sometimes they have recipes on the back and I wanted to pick one from the shelf and make it (It was a weird day). Therefore, I went to my favorite aisle in the store, the baking aisle, (specifically the chocolate part of the baking aisle, which is probably totally cheating but who cares?!) the dark chocolate cooking bars were totally calling my name, which is odd because usually only the gummi bears do that to me, also dark chocolate is totally good for you, so eat up!
The recipe I chose was for chocolate truffles, although
technically I don’t think you can call them truffles because they aren't filled
with anything and they aren't mushrooms.
Oddly enough the etymology of the word truffle come from the Latin term tuber meaning “swelling” or “lump” (1),
which really takes the air out of the elitist chocolate treat when you consider
the name translates to the lazy sounding “chocolate lump.” It was first created by Antoine Dufour in
France (insert horrible French accent here, “Hee hee hee! ho ho ho!”), quick trivia for ya my favorite French chef
is the one from the Little Mermaid who sings “Les Poissons,” all he wanted to
do was to catch crabs (2)! Personally
who cares about the history of these things!
The sooner I make them the sooner I can eat them!
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| Fig 2. CACAO! Such a weird word, so ritzy, I pronounce it ca-ca-o because I'm fancy! |
1 3/4 cups Cacao Bittersweet Dark Chocolate Chips(cacao)/bar pieces
1/3 cup Unsweetened Cocoa
1/3 cup heavy whipping cream
6 tablespoons unsalted butter, cut into small pieces
1. In a small saucepan, bring the cream to a simmer, add the butter and stir until melted.
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| Fig 3. Butter "pieces" may appear larger in your web browser because I may have forgotten about that part. |
2. Stir until melted, add chocolate chips, stir until completely melted and smooth.
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| Fig 4. Mmmmmmmm chocolate chunks. |
3. Transfer into a shallow bowl, cool, cover, and refrigerate until firm (~2 hours, if you spend this time doing the truffle shuffle you'll probably burn enough calories to eat the entire batch!!).
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| Fig 5. It took all of my willpower to not dive in with a spoon at this point. |
4. Spoon out and roll into balls, roll each ball in the cocoa.
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| Fig 6. I like rolling balls in assorted powders! Fun for the whole family!!! |
5) Enjoy IMMEDIATELY or refrigerate for later!!
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| Fig. 7. Your balls may be a little lumpy like mine, but no worries, they're special in their own...well special way! Just put them in your mouth! |
Results and Discussion:
DELICIOUS! Mmmmmm chocolate is goooood. I brought these over to my parent's house to see what they thought. They really seemed to like them, but let’s face it I am their son so they’re somewhat obligated to like whatever I make for them! I tasted them as well and found they were melt in your mouth tasty! I give them three chocolate lumps out of four!
Supplemental Information:
I haven't been super good about updating my blog, but that is due to my putting together and breaking down of my Halloween decorations. As an added treat I'm going to include the footage of my display!! HUZZAH! Enjoy!
Lights off:
Lights on:
Literature Cited:
1. http://en.wikipedia.org/wiki/Chocolate_truffle
2. http://www.youtube.com/watch?v=-o1AIMofVHU&feature=related
