We’ve returned from our travels, rested, and the laundry is almost finished – time to get back to work. Tomorrow I’ll start posting more chocolate recipes! Remember, the Art Walk and Taste of Chocolate are February 9th. We are looking for artists, musicians and chocolatiers. Stop by the store to enter.
An Even Easier Chocolate Truffle
12 ounces chocolate chips (vanilla, milk, dark – your choice)
1/4 cup sour cream
2 Tablespoons liqueur (Amaretto, Frangelico etc – also your choice of flavor)
Melt the chocolate chips over low heat in a small, heavy saucepan, stirring constantly. Remove from heat and stir in the sour cream and liqueur. Blend well. Refrigerate for one hour. Shape into small balls and roll in powdered sugar. Refrigerate.
Experiment with the little bottles of liqueurs that are available. Kahlua or another coffee flavored brand would be good, too!
Our town (Craig, Colorado) has an Art Walk/Taste of Chocolate every year near Valentine’s Day. This year it will be February 9th. My schedule won’t allow me to post every day, so I’m going to start chocolate recipes now, in the hopes of inspiring entries in the Taste of Chocolate.
Basic Truffle Recipe
2/3 cup heavy (whipping) cream
7 ounces bittersweet chocolate, finely chopped
4 Tablespoons butter, softened
1 cup cocoa (not the drink mix)
Bring the cream to a boil in a heavy saucepan or double boiler. Remove from heat. Stir in the chocolate until melted and smooth. Add the butter and blend well. Chill for 1 to 2 hours. Using a cookie scoop, teaspoon, or melon baller, form into small balls. Roll in cocoa and refrigerate. Before serving, roll in more cocoa or decorative sprinkles.
I just did a little research into cooking this delightful meal, and I found 3 basic methods – baking, steaming and boiling. Since the legs are already cooked when you buy them, most recipes don’t even recommend thawing. We’ve always thawed ours in a sink of cold water – and then we cut the shells before we bake them. I don’t think I want to give up the ease of eating the cut shells! Anyway, here are the basic recipes that I found. In Craig, because of the elevation, I think you might have to add a minute or two to the time to make sure they are hot.
OVEN: Place in shallow pan. Brush with butter and lemon juice. Bake at 375 degrees for 15 minutes.
STEAM: Bring 2-3 cups of water and a tablespoon of salt to a boil in a big pot. Place legs on rack above water. Cover tightly and steam for 5 to 7 minutes.
BOIL: Bring a big pot of water to a boil. Add salt and whatever seasonings you desire. Add legs and cook for 6 to 7 minutes. Most recipes said to rinse before eating.
However you cook them, be sure to have plenty of melted butter on hand!
Do you cook them any differently? What seasonings do you use?