I have been meaning to share my our Valentine’s gift. I decided to make chocolate truffle for Hubs. I got the idea from watching part of an episode of Giada De Laurentiis on food Network. I tried to find the recipe on their website, but found this one by Emeril Lagasse instead. I tried a few of Emeril’s recipes and they always turn out well. I liked this one better than Giada’s anyway, because she used balsamic vinegar in hers.
Well, let me be clear to say that I didn’t follow Emeril’s recipe to the letter. I decided to mix them . . . sort of. I used Emeri’s for general measurements.
I chopped up two Lindt Excellence Chili Bars and melted them in a double boiler. I then poured in about a cup of heavy cream, and whisked until smooth. I then put the bowl into the refrigerator for two hours to set. After the chocolate was firm, I scooped it into balls and rolled in Hershey’s Special Dark Cocoa. Delish! And super easy.
The chili in the chocolate bars gave it a little heat, but not too much. It worked really well. Hubs said that he wasn’t crazy about the cocoa powder, but I liked it. He said that he would have liked nuts. Maybe next year.