It has been an eventful month for us. I wave October goodbye in the hopes of a wonderful November, and a better December. Our almost-married life has been a mix of heart thumping love and difficult adjustments on both our parts. Things have not been good at home, but our relationship is growing stronger everyday.
To remedy my absence from the blog, here is our recipe for chocolate truffles!
8 oz Bittersweet chocolate, chopped finely (or a mixture of Bittersweet and semi-sweet)
1/2 C Heavy cream
1 1/2 tbsp Butter
Chop the chocolate finely for them to easily melt.
On a saucepan, heat your heavy cream until it comes to light boil. Be sure to watch over this to avoid burning the cream. Pour the hot cream over your chopped chocolate, let it sit for thirty seconds and mix together until it is melted and smooth. Add the butter, mix until it has melted into the chocolate and cream mixture.
Chill your truffle mixture in the fridge for an hour or more, depending on how cold your fridge is. When it is set, use a spoon to scrape chocolate and roll them into a ball. Drop them into your cocoa, using the bowl to tumble the truffle ball into the cocoa powder until it is covered with it.
Refrigerate your finished truffles. Let the truffle rest for a minute at room temperature before eating it for a more enjoyable experience, it melts in the mouth to a wonderful chocolatey heaven.
Be sure to use high quality heavy cream and chocolate, we use french heavy cream and belgian chocolate for ours and it makes all the difference.