I know, it's not really week 5, more like 8 or 9, but...stuff happens. Hopefully, this easy--but incredibly delicious recipe will make up for it!
I've made chocolate truffles before, and I wouldn't say they're hard to make, but messy. These are simple, but not messy at all. They're even easier than making fudge, I swear! And anyone lucky enough to be gifted with some of these will love you forever. But don't let them know how easy it is--let them think you're a chocolate making genius. Let them offer to do something for you, in return for some of your amazing truffles, lol!
This one is from Donna Hay's Christmas book. If you don't know Donna Hay, you should! Her recipes are simple, but fantastic. I dare you to look through one of her books and not find 30 recipes that you want to try immediately.
This has two ingredients. Well, three if you count cocoa for dusting the truffles. Ok, four if you add Raspberry Chambord, like I did. Not in the original recipe, but I couldn't resist! But still, that's only four ingredients for decadent chocolates that you can use to bribe your friends.
Are you ready for this extremely complicated recipe? Let's go!
by Donna Hay
To print this recipe, click here!
1/2 cup heavy cream
10 1/2 oz dark chocolate, chopped
cocoa powder for dusting
if you're adding another flavoring, like the Chambord--about 3 TBSP
In a saucepan over medium heat, bring the cream to almost a boil.
Add the chopped chocolate and stir for one minute.
Remove from heat and stir until completely smooth.
Stir in the Chambord, or your choice of liqueur. This is optional, but so, so good in the finished truffles!
Pour into a square pan (her recipe says 6", but I only had and 8" pan, and it was fine) that you've greased and lined with parchment paper. Don't grease the paper. I cut two sheets of parchment to fit, one sheet going one way, the other going the opposite way, so there were "handles" for lifting on each side.
Refrigerate for two hours or until firm.
To serve, lift the truffles out with the paper, cut into squares, and dust with cocoa powder.
Let them come to room temp for about 20 minutes before you serve.
Will keep in fridge for 10 days.
Now how easy is that? And just wait till you taste them! And yeah, they're not round, but then again, you didn't have to get messy rolling them, did you? ;)
Stay tuned for another giveaway, coming very, very soon! It's something that'll make cooking during the colder months a little more convenient...and a lot tastier, too.