In our adventures in chocolate, we're always looking for ways to play with all the goodies we have available to us through Velata. #bestjobever ?
We think so!
In a few weeks, we'll be participating in a charity event where we've been asked to provide 200 samples of something chocolate. Of course, we want to take the most perfect bite for the attendees to experience and so the hunt began and after searching hundreds of recipes and ideas, we decided on a list of a few we will be testing over the next few weeks.
Last night was test #1 of my version of a chocolate truffle. I have 3 words for you. Oh. My. Geez.
My husband decided that they weren't right for the event, but would be perfect for birthdays, holidays, work events, Tuesdays and pretty much any time in between. He LOVED them and expressed it in a variety of words only true foodies would understand.
As is the theme here in the kitchen, we like to make our recipes not only deliciously amazing, but simple! We believe that anyone, no matter the kitchen skill level, should be able to confidently make our dishes and this one, definitely falls into that territory.
The only fear you may have with this one is what your scale may say the morning after your try to get chocolate drunk on these babies. They are ridiculous.
Enough talk though. Let's dive right into the madness...
Shopping List:
Kitchen Needs:
Small saucepan
Rubber spatula
Small ice cream scoop or melon baller
2 Small bowls
To begin, put saucepan on stove top and turn on medium heat.
Pour in Velata Belgian chocolate disks and heavy cream and stir until melted and combined.
Take off of the stove and stir in your vanilla extract.
(Pssst...that's all the 'cooking' it takes. Uh huh...yep!)
Pour chocolate mixture into a small bowl, cover and place in refrigerator for 3-4 hours to let it set.
(Note: Let it be known now that I HATE when a recipe tells me to let something set. If I''m making it, I want to eat it now, not in 4 hours! But trust me, this one is worth the wait so whip it up and then go watch a movie or play with your kids and then come back.)
Now that you've been nice and patient, take your chocolate out of the fridge and grab that scoop.
I couldn't find mine, so I used a spoon here. It works, but the baller or scoop would be much easier.
Also, pour your toffee bits into your second bowl and have it ready for coating your truffles.
Your mixture should look something like this now...
Slowly scoop this creamy chocolate mixture from the bowl so it fills your scoop. Flip the ball over into your hands and roll into a nice, round ball. You will get chocolate on your hands here, hence our 'I Love Lucy' like comment in the title. Don't fret though.
We condone you licking your hands when you're all done.
(Sort of looks like I committed a horrendous crime, doesn't it? Well, I guess in a way I did. For my waistline anyway, but I digress....)
Once you've rolled the chocolate into a ball, toss it into the bowl of toffee bits and roll it around, pressing gently to help the bits stick to the truffle.
Place on a plate and continue until you run out of chocolate.
Guess what?
You're all done! You may choose to put these back in the fridge to get cold and set back up or just go for it. Either way, you are going to hate me for giving you this recipe, and for that, I apologize now.
The glory of these beautiful confections is that you could use any of our chocolate choices and any variety of toppings to roll them in.
In fact, we'd love to hear what combination you might back from our Caramel Milk, Milk and White chocolates. We may just pick yours, give it a try and give you a shout out here in the kitchen!
Stay tuned for more as we narrow it down to decide what we will be serving at the chocolate festival.
Until then...
HAPPY EATING!!!
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