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 truffles...call me crazy but mix it into some warmed milk and you've got some crazy good hot chocolate.

The perfect snack :)

Childhood Chicken

The other day I was describing to a friend a chicken dish I frequently make. She asked me where I got the recipe and I said I just made it up based off the flavors of something my mom used to make when I was little. And since I've been feeling more than a little homesick, below you will find the recipe to my own version of my mom's chicken because, understandably, I was too young at the time to carefully observe what she put in it. It's funny how certain smells and tastes can remind you so distinctly of a specific time in your life. This meal reminds of a very good one, so when I'm lonely I make it and think of the people who I care about many, many miles away.

What You Need:

2 pounds chicken, defrosted and cut into small cubes

4 Tbs cream cheese

crushed red pepper flakes, oregano, salt, pepper, and garlic powder

1 small onion, chopped

4 cloves garlic, chopped

1/3 cup cooking sherry

3-5 Tbs milk, cream, or half and half

What You Do:

Saute the onion and garlic in a skillet until golden brown

Add the spices

Add the chicken and saute until the chicken is almost cooked through

Add the sherry and stir

Add the cream cheese and stir to combine

Add milk/cream as needed according to how dry the mixture is

You can finish the dish off with chopped chives if you'd like

Serve With:

You can serve this meal over rice or with warm Italian bread...

... but perhaps a lovelier treatment (and a more impressive one) would be to package it into rounds of puff pastry - forming a pocket. Brush the tops with egg wash and a little salt and bake according to the directions on the puff pastry package. This makes for a gorgeous entertaining meal. You can form the pockets into any shape you want - I like triangles because I think they look super classy. Don't forget to cut air holes into the top so they don't burst from the steam in the oven!