Chocolate Truffles

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!
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
cocoa

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.

Chocolate Truffles

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.

Everyday’s a start of something Beautiful | Family time & Nut Milk

And in the end the words won’t matter
‘Cause in the end nothing stays the same
And in the end dreams just scatter and fall like rain

-All We Are, a song by Matt Nathanson

My daughter had her birthday on the 29th of August, we prepared a simple pasta dish for her. It was a simple family day, and a happy school day for her as well when she came home telling us that her classmates sang to her. Sometimes I look at her and cannot believe how tall she has become, or how big she is already… now she is already four years old. FOUR! I am in denial that my little baby is now going to school and four years of age.

Yesterday, my sister gave her gift.. It was play time!

She went up the stairs and quickly down the slide numerous times, her favorite spot in the playground. We rarely get to play here, and I’m glad she was able to as a celebration for her birthday. She would venture the slide so many times and not getting tired of it.

If she wasn’t doing hundreds of trips down the slide, she was diving down the pool of balls they have there. These were the times where she was able to spend time with other toddlers and make almost friends.

After a tiring play date, we were off to Jollibee… or rather Jobilee, as she says it. We don’t eat there normally, but its a good place for little kids to eat Pinoy style spaghetti and chicken. Aienne ate chicken, fries and a chocolate sundae! We were expecting a major sugar rush, and indeed it happened while we were out in the kitchen department at Landmark. She kept running along aisles filling with fragile items! Thankfully, she is not a clutz like her mom. 😛

Our days are usually like a routine, a simple life wherein we eat, drink, watch food videos and kiddie movies, do homework… There are days where I throw the routine out the door and bake the whole afternoon with her. I think what makes me calm and happy is a quiet, simple life.

In ode to a simple life, I have tried making my own milk. This was made with left over slivered almonds I had in the freezer. Although usually whole almonds are used, I’ve made do with what I have. The problem was, they went rancid while they soaked overnight on the counter! Leave your nuts soaked in the fridge to prevent them for going bad.

I’ll be making a new batch as soon as I can with Cashews, but any nut will do for this!

Almond Milk

1 cup raw almonds
3 1/2 to 4 cups clean, filtered water (+ more for soaking)
pinch of sea salt
2-3 tbsp honey (use pure maple syrup or agave for a vegan alternative)
1/4 tsp cinnamon (optional)

Soak your raw almonds with filtered water overnight in the refrigerator. The next day, dump the soaked water and rinse the nuts until the water runs clear.

Blend your soft, soaked almonds with your 3 1/2 (for a slightly creamier consistency) to 4 cups of water in a blender until smooth. Pour mixture onto a nut milk bag or several layers of cheesecloth, and squeeze until all the liquid is released.

Pour your nut milk back to the blender, add your sweeteners and blend for a minute.

This will keep for about 5 days.

P.S: I’ve uploaded the photos on Photobucket and it seems that it decreases in quality. Do you guys know any sites wherein I can upload multiple files in one go? Please share! 🙂