Chocolate Lovers Desserts to Die For!

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Last night I went to a cooking class. It was my first one, so I was a little nervous going in. The class was titled “Chocolate Lovers Desserts to Die For!”. So how could it be bad? You could already smell the chocolate walking down the hall to the classroom. It was in a big professional kitchen used at a local university for students majoring in culinary arts. They had 5 or 6 double broilers going with melted chocolate in them, it was a heavenly smell. The chef introduced herself, and briefly explained everything we would be making. And it was a lot! We made all sorts of candies, including cherry cordials, peanut butter cups, different kinds of barks, and truffles, which I think were my favorite. There was a table full of different goodies to put in the chocolate candies, such as toasted coconut, different nuts, dried figs and cherries, and pretty gold dragees (bite-sized, colorful form of sugar with a hard outer shell). She also showed us a flourless chocolate cake. It was so rich and chocolatey that I could only eat a few bites when I got home (but that could also be because I had had quite a bit of chocolate already). There were about 16 of us in the class, all running around making a bunch of chocolate cake and candies. It was pure bliss!

 

My favorite thing I made would have to be the truffles. It was basically ganache that was thrown the freezer for a while to get firm.  When the chocolate was set we rolled it into balls, and then rolled them in whatever we wanted. I preferred rolling them in the Dutch cocoa. They were fantastic! To make the truffles chop up 8 ounces of good dark or semi-sweet chocolate and place in a mixing bowl. Heat some heavy whipping cream on the stove just until simmering, then pour that over the chocolate and let it sit for 3-4 minutes. Whisk cream and milk together until smooth. Then whisk in some butter that has been cut into small pieces. Pour onto a foil lined baking sheet. Place in the refrigerator for an hour or so until firm.  Using a spoon, gather a spoonful and roll into a ball. Continue with remaining chocolate. If chocolate starts to get to soft and melted return to refrigerator for 15 minutes and then continue. Once all the balls are formed you can roll in whatever coating you like. Then Enjoy!!!

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Chocolate Truffles:

Ingredients:

  • 8 oz. semisweet or dark chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 2 Tbsp. butter, cut into small pieces

Coatings:

  • Dutch-Processed Cocoa Powder
  • Melted Chocolate
  • Confectioners Sugar
  • Toasted/Chopped Nuts
  • Toasted Coconut
  • Shaved Chocolate

Directions:

Chop 8 ounces of good dark or semi-sweet chocolate and place in a mixing bowl. Heat some heavy whipping cream on the stove just until simmering, then pour that over the chocolate and let it sit for 3-4 minutes. Whisk cream and milk together until smooth. Then whisk in the butter that has been cut into small pieces. Pour onto a foil lined baking sheet. Place in the refrigerator for an hour or so until firm.  Using a spoon, gather a spoonful and roll into a ball. Continue with remaining chocolate. If chocolate starts to get to soft and melted return to refrigerator for 15 minutes and then continue. Once all the balls are formed you can roll in whatever coating you like.

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