Sometimes you just need to throw a fit. Or have a fit. Though having a fit sounds more like you’re having a seizure- whereas throwing a fit sounds diva-like. Divas throw things. Dishes. Glasses. Fits.
So I threw a fit and had meself a good ol’ tantrum. Why? Eh, why not? The confectionery cüteness today consisted of these deliciously delightful homemade trüffle delights.
I made tantrum truffles. The recipe is based on Julia Child’s bourbon-saoked chocolate truffles (pg. 130 from her Menu Cookbooo). These babies are dredged in dark cocoa and covered in hazelnut.
Recipe is simple and sublime.
A very tiny bit (or so) of organic heavy cream (hehee) , unsalted organic butter, a teensy swif of dark Jamaican rum, a bit of strong coffee, and a few snips of ginger snaps folded (stirred, mixed, blended) into free-trade, (good for the earth and good for you!), organic, kosher chocolate. For chocolates I used several (about 3 large flat bars) different kinds of cocoa.
I mixed milk chocolate (35%) with dark (60% chocolate with espresso nibs) and premium 70% cocoa. These truffles contain natural flavanol antioxidants- the same kind found in wine, blueberries, and green tea!
Hard day at the office? Pair these little strumpets with a sip of Chianti or Pinot Noir and you’ve got it all down right. Mmmmm. Trüffle.
xoxox ❤ Üdo