Summer 2014
Aaaand I’m back! With these delightful Dark Chocolate Truffles–smooth, velvety, rich dark chocolate dusted with cocoa powder. Impressively delicious in an unassuming yet spectacular way. Best served chilled from the fridge. This is the stuff that satisfies the strongest chocolate cravings, rights all wrongs, and brings out the oohs and ahhs. I hope you enjoy!
A couple highlights from my first summer spent away from home, living in an apartment, and taking classes:
– First and foremost, I’ve very dearly missed baking and blogging.
– Being on Northwestern’s campus in the summer is so much more refreshing when there isn’t a flood of students as during the regular school year.
– Whole Foods has an unacceptable monopolistic hold on Evanston, and perhaps could use some friendly competition…Trader Joe’s anyone?
– Picnicking with wine and cheese and snacks while watching Ravinia’s outdoor screening of Lord of the Rings: Return of the King, with live orchestral set–an experience hard to beat.
– Chicken fight in the pool is not my forte. Mario Kart, on the other hand, is.
– Honey Bunches & Oats is officially my favorite cereal.
– I adore Magnolia Bakery’s banana pudding.
Cheers,
Monica
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Dark Chocolate Truffles
Inspired by Something Swanky and Savory Simple | Yield: ~25 truffles
Ingredients
16 oz semisweet chocolate chips
1 cup heavy whipping cream
1/4 – 1/2 cup cocoa powder, for dusting
Directions
Prepare the chocolate chips in a medium bowl. Heat the heavy whipping cream in a small saucepan on medium-high heat, just until it begins boiling. Immediately transfer the heavy whipping cream to the chocolate chips and stir until smooth. Chill in refrigerator for several hours or preferably overnight. The next day, use a truffle scoop or hand-and-spoon method to shape the truffles. Chill in freezer for another couple hours, then prepare a bowl of cocoa powder and roll the truffles in it until completely coated. Chill again before serving, or enjoy right away.
Monica Cheng 