Chocolate Truffles Four Ways

Watch me make this on my YouTube Channel!

Yield: 40 truffles, 10 of each flavor

1 cup heavy whipping cream

12 ounces dark chocolate (containing 60% to 70% cocoa solids), chopped finely (preferably TCHO Chocolate)

3 tablespoons unsalted butter, softened

1/16 teaspoon kosher salt

½ teaspoon pure vanilla extract 

¼ teaspoon dark rum, almond oil, peppermint oil, and orange oil

½ cup each finely crushed hard mint candies, unsweetened shredded coconut, and finely chopped almonds, in separate bowls

¼ cup natural unsweetened cocoa powder

1. Pour the cream into a medium saucepan and stir slowly over medium-low heat to just a simmer, being careful not to let it to boil.

2. Combine the chopped chocolate, butter, and salt in a large bowl. Remove the cream from the heat, and pour it over the chocolate mixture. Cover with plastic wrap.

3. Let the mixture sit undisturbed for 1 minute, then uncover and slowly stir with a spatula until fully incorporated. Stir in the vanilla extract.

4. Divide the melted chocolate evenly among 4 small bowls. Add the dark rum to the first bowl, the orange oil to the second, the almond oil to the third, and the peppermint oil to the fourth. Cover each bowl loosely with plastic wrap and refrigerate until firm, approximately 1½ to 2 hours.

5. Using a melon baller, small ice cream scoop, or teaspoon, scoop the chilled chocolate into one-teaspoon portions. Quickly roll each portion of chocolate between the palms of your hands to achieve a somewhat round ball.

6. Gently roll each chocolate ball in one of the four separate bowls filled with the cocoa powder, mint candies, shredded coconut, and toasted almonds.

7. Transfer the coated truffles to a parchment paper-lined plate, cover loosely with plastic wrap and refrigerate until firm, approximately 30 minutes. Remove truffles from the refrigerator 15 minutes before serving.

Note: Enjoy a little heat with your chocolate? Try stirring in some cayenne with some melted chocolate. Whoa! Spicy.

Double Chocolate Rye Brownies with Sea Salt

ryebrownie

—> Watch me make these on my YouTube channel! <—

Double Chocolate Rye Brownies with Sea Salt

Yields: 1 (9×13-inch) pan of brownies

 

Nonstick spray, for greasing the pan

12-ounces good quality dark chocolate, 70% cocoa solids

1 cup unsalted butter (2 sticks), cut into 1 tablespoon pieces

5 large whole eggs

1½ cups granulated sugar

½ cup dark brown sugar

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

1½ cups dark rye flour

½ cup cocoa powder (Dutched or natural)

¼ teaspoon Maldon sea salt, for sprinkling over top

 

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Create a foil sling (for easy removal of the brownies) to fit into a 9x13x2-inch pan. Lightly spray the foil with nonstick spray.

Melt the chocolate and butter in a heatproof glass or metal bowl, set over a saucepan of simmering water, stirring slowly to combine. The simmering water should not touch the bottom of the bowl. Once melted, remove from the heat to cool.

Add the eggs, sugars, vanilla extract and salt to the bowl of a stand mixer (you can also use an electric mixer and a medium bowl) and whisk on medium-high until light and fluffy, approximately 7 minutes.

Add the flour and cocoa powder to a medium bowl. Whisk to combine. Set aside.

Slowly stream in the cooled chocolate to the whisked eggs and sugar, while whisking on low, until combined, approximately 1 to 2 minutes.

Add the dry ingredients, one spoonful at a time, to chocolatey bowl, whisking on low until combined.

Pour the brownie batter into the prepared pan. Smooth the top with a spatula. Sprinkle Maldon sea salt over top.

Bake for 22-24 minutes, until the brownies are mostly firm. (Note that a toothpick inserted in the brownies will not come out clean.)

Let brownies cool to room temperature before cutting.

Store any excess brownies in the refrigerator or freezer.

The Real Deal Chocolate Pudding

There’s no need to make chocolate pudding from a  mix when you can make it at home in a flash! Happy Valentine’s Day! P.S. If you want to see a video of me making this pudding check out my Facebook page.

Chocolate Pudding

The Real Deal Chocolate Pudding

Yield: 6 servings

 

½ cup granulated sugar

¼ cup natural unsweetened cocoa powder

2½ tablespoons cornstarch

2½ cups whole milk, divided

zest of 1 small orange

1 tablespoon unsalted butter

5 ounces dark chocolate (containing 60% to 72% cocoa solids), chopped finely

½ teaspoon pure vanilla extract

⅛ teaspoon kosher salt

 

Combine the sugar, cocoa powder, and cornstarch in a medium saucepan.

Slowly whisk in ½ cup of the milk until smooth in texture and turn the heat to medium.

Whisking continuously, slowly pour in the remaining 2 cups of milk. Add orange zest. Whisk for approximately 7 minutes, until the pudding thickens.

Remove the saucepan from the heat and slowly whisk in the butter, chocolate, vanilla extract, and salt until everything is melted and fully incorporated.

Using a teaspoon, sample some—just because.

Divide into 6 ramekins or dessert dishes and serve warm, or cover with plastic wrap, pressing directly on the surface to prevent a film from forming on the pudding, and refrigerate until chilled.