I know what you are thinking = Truffles

The wind and rain and the rain and the wind were thrilling on Tuesday, but in the middle of the night the sparks flew and the transformer behind the house went kaflooey!  The power died in my place.  All the electronics simpered, beeped, and cut off then flared to life on and off a few times. I was without power for about 12 hours. I took a break.  Before the deconstruction by nature of my 21st century connection to cyber state, I was working on translating this recipe from Sabina’s blog.  It’s seems like a nice way to do something completely extravagant with chocolate. Then there’s that added fun of making it with my hands.  Love that tactile food stuff…don’t be shy. You know you want them.

Liqueur Truffles

100 grams of dark chocolate – break into small pieces – 3.5 ounces

1 tablespoon of whipped cream

30 grams of butter – 2 tablespoons

1 ½ tablespoons of liqueur (amaretto or something like that)

2 tablespoons of cocoa powder and a little more for the finish

DIRECTIONS:

Place the chocolate pieces with the liqueur and the whipped cream in a bowl. Then place the bowl in a pan in low boiling water as in a Bain Marie. Melt the ingredients.

Once melted take it off the stove and stir the butter into the mixture.

Put the bowl into the refrigerator until it’s cooled.  It should be as thick as Play Dough – pliable to your fingers.

With two teaspoons scoop some chocolate then form the chocolate into balls with your hands.

Place the truffles on a plate where you have put cocoa powder. Roll them through the powder until all sides are coated. Keep them cool until you are ready to eat them.

This Recipe comes from Sabina Kookt! The recipe was originally published by Yvonne Pater from her South African cookbook: Kopen, gauw!

Notes: This is definitely a recipe for people who liked to make mudpies. While forming the cute truffles, my warm hands melted some of the chocolate until it looked I had a thing for covering my hands with chocolate.  (Hmmm. Felt okay. Looked weird.)  Naturally, the artist in me had to add a twist to the coating – first coating was with light brown sugar mixed with cinnamon and cloves, then the cocoa. Taking a plunge of the flavor deep end, I mixed cumin with light brown sugar and rolled the chocolate in that then cocoa.  Haven’t tasted them yet; tomorrow will be soon enough. *gasp* It’s too late in the day for chocolate.

Many thanks for sending this recipe around the world.

Preview

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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