Monday, January 3, 2011

Chocolate Truffle Currency

What to do with a whole lotta leftover cream?

Melt 1/2 cup Ghirardelli 60% bittersweet chocolate chips with 1 cup heavy cream. You can either microwave them together and be sure they don't burn OR heat the cream over the stove until it is just warm enough that it doesn't boil - then add the chips and allow them to melt off the heat. Let this mixture stand for about a half hour until it thickens. If it doesn't, add 1/2 cup confectioners sugar. You can flavor this mixture with rum or coffee or mint or raspberry liqueur.

Refrigerate again until the mixture is hard enough to drop into balls on a cookie sheet. Refrigerate once more. If you want, you can roll them in cocoa powder after they have set. They keep in the fridge, in an airtight container, for two weeks.

I made these delights for a friend in my program who loaned me her air mattress when my family came to visit for Thanksgiving. And a personal sidenote here: I like the warmed mixture better than the chilled me crazy but mix it into some warmed milk and you've got some crazy good hot chocolate.

The perfect snack :)

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