Let’s talk chocolate, shall we?
I love the stuff, but prefer dark chocolate (read: 70% cacao or more) over milk chocolate or white chocolate. I’m not saying I’d discriminate, but if I’m going to eat chocolate I want to eat the good stuff. Also, I really only crave chocolate every now and then, but if it’s that time…I pity the fool who stands in my way. Let that be a lesson to us all…
I remember a few years ago I was making truffles with my friend Stefanie and realized just how time intensive and MESSY they are. Who knew those tiny balls of dark, decadent chocolate could be so much work? Or that rolling gobs of them would result in sore forearms?
Not that I was sore…pfffffffffft…
Regardless, truffles, although they take a lot of effort, are very fun to make. The combinations of toppings are endless and can be inspired by anything from Hawaiian vacations to Christmas and beyond.
Or you can just eat them plain, as is, and have zero regrets because they’re still fabulous! I chose to top mine with dried pineapple, toasted coconut, macadamia nuts, and crushed candycane. Because that’s just how I roll.
The whole time we were making these Nate kept asking if he could have some yet, and of course the answer was, “Wait til I take the picture!” Turns out I’m married to a man who’s more of a chocolate fiend than I am!
But finally we got to the point where we could taste them and I have to say that they are fantastic. Totally worth the effort, a lot of fun to make with someone you love, and completely rewarding in the end!
Just in case you were wondering I used this recipe to make these bad boys, but subbed the bourbon for rum (it’s what I had on hand…and I don’t think tequila would be great in truffles…). Otherwise it’s per the instructions, and they turned out perfect! That Alton character really knows his stuff… 😉
Back later with ski pictures! Happy Sunday everyone!