How would you like to live in the Alaskan interior in a cabin? What would it be like to be one of the few people in the neighborhood to have electricity and running water? Nicole from Arctic Garden Studio could tell you. She blogs about her adventures in the last frontier as well as some superb food. She is a cook after my own heart: she has almost as many breakfast dishes as she does dinners and she has even more desserts. I think the ratio on my blog is very similar. Check out her scones, muffins, ice creams, pizza, curry, cinnamon rolls, cakes, chops, chicken, dips, drinks and more! You can follow her on Pinterest, Facebook, Twitter and Google+.
First, I want to thank Kristen for having me here to celebrate a month of solid chocolate. It is always fun to visit another space and meet new people. I’m visiting from Arctic Garden Studio in Fairbanks, Alaska where it is -47 degrees today. Yes, it gets cold and very, very dark here in the winter time. Dark isn’t always a bad thing, especially when it comes in the form of dark bittersweet chocolate. I love making my own bittersweet chocolate truffles at home. They only require a few simple ingredients, believe me if I can find them in Fairbanks that means they are easy to find! I have been making this recipe for years and it is highly adaptable. I have added everything from Bailey’s Irish Cream to lemon zest. Today, I am going to share with you the simplest form of this recipe, pure chocolate with just a smidge of espresso powder to brighten things up a bit. You won’t really taste the coffee flavor, it just enhances the flavor of the chocolate.
I did try something new with this recipe. The most time consuming part of making truffles is rolling them into little balls, it’s messy and takes forever. I recently saw a post on Pinterest where they just cut the truffles into squares instead. How brilliant is that? They still taste the same, with about half the work. Since Valentine’s Day is coming up soon, I decided to cut mine out with little heart shaped cookie cutters instead. Don’t worry, you won’t be wasting all those little scraps of truffle left behind from cutting out the hearts. Toss a handful in with a cup of hot milk and stir until they are melted for a decadent cup of hot cocoa. If that doesn’t keep you warm at 40 below, I don’t know what will. Keep warm everyone and thanks again for having me here today.
- ⅔ cup heavy cream
- 10 oz. bag bittersweet chocolate chips
- ⅛ teaspoon espresso powder
- unsweetened cocoa powder for dusting
- Line a 7x11 inch pan with parchment paper in both directions, allowing overhang to use as handles to remove the truffles.
- You want to make sure all the edges of the pan are covered so the truffle mixture does not stick to the pan.
- Bring heavy cream to a simmer in a small saucepan.
- Remove from heat and pour in entire bag of chocolate chips, and espresso powder.
- Cover pan and let rest for 3-5 minutes.
- Stir until chocolate is completely melted.
- Pour into prepared pan and spread mixture until evenly distributed and top is smooth.
- Let chill in fridge for at least six hours.
- Remove truffles from the pan using the “parchment handles”.
- Cut into 24 squares, or use a cookie cutter to cut into shapes.
- Dust with cocoa powder.
- Serve slightly chilled.
- Can be kept in a covered container in the refrigerator for up to one week.