My Favorite Self-Help Stuff

T’is the season, and one thing just about everyone loves:

Chocolate truffles.

I’ve just been experimenting with a super easy recipe… that allows also some amazing variation.

1) Take a bar or two of your favorite chocolate.

I happen to like sugarfree chocolate, but sometimes this can get kind of boring, which is why I came up with the idea for turning it into truffles.

See, I bought a huge stash at the grocery store when it was on sale, and I don’t like tham all that much.

So I decided to try an experiment. And by the way, if you like regular chocolate, this will work with regular chocolate too of course.

I broke a couple of bars up into small chunks and melted them in the microwave.

Then I mixed in some butter and some Coconut Oil (experiment with whatever combination you enjoy — I also like it with all coconut oil).

That will add the extra smoothness and softness…

Then, mix in whatever flavorings you like.

Try cinnamon, a bit of rum, vanilla, or get a bit adventurous. I tried 5 spice seasoning (the same kind I happen to like in hot chocolate), and wouldn’t you know it — it works really well in truffles too.

You can also add “mix-ins” from raisins to chopped nuts to…

Bacon bits! Be sure you get the REAL kind.

That’s right. There’s now a high priced chocolate out there that combines chocolate with bacon and it is a VERY nice combination. Mo’s bacon bits or something.

You can do that yourself at home.

Or you could cook some strips of bacon and drag it through the chocolate mix while it’s still melted and then put it on wax paper and refrigerate.

Ooooh. I’ve got to try that!

To make it even better, get this fancy peppercorn bacon!

Of course, this works with all kinds of other stuff too. Just have fun.

Oh, about finishing those truffles… Let them cool off enough to be able to form them into balls, then roll them in something suitable, i.e., cocoa powder, chopped nutws, shredded coconut, or whatever.

Or you can just deposit lumps of them on a piece of wax paper and enjoy it in various shapes.

Needs to keep refrigerated or else it will melt before you have a chance to eat it.

Experiment with various ratios of chocolate to coconut oil. I’m using about a couple of spoonfuls per 3 ounces of chocolate for pretty good results.

There are fancier recipes out there, but this one is great for turning your favorite regular chocolate into truffles. Also works with chcolate chips.

Enjoy.

Elisabeth

This entry was posted on Wednesday, December 23rd, 2009 at 3:15 pm and is filed under Chocolate Etc.. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.