Posts Tagged ‘truffles’


It’s Snowing!!

So, I’m not sure where you are but we here in New England are hunkered down under a snow storm. We had a snow day today and it was EXCELLENT! Know what I did? I did laundry. And I watched A LOT of Food Network. A LOT. I only get like 4 channels on my TV in my apartment so I have to take advantage when I have cable.


So, clearly, I have to watch a million episodes of Chef’s Wanted (Ugh! I hate Anne Burrell almost as much as Sandra Lee but the show is so addicting! ) and cheesy Rom Com’s on TV (why is it that I would never pay money to see a Matthew Mcconaughey movie but when Failure to Launch or How to Lose a Guy is on, I will watch it…again…for the millionth time?).

And you know what goes really well with a lazy day inside watching Rom Com’s? Chocolate truffles! How cliche right?? But they work really well for Valentine’s Day too! They are super rich so it’s easy to limit yourself to one and it’s a much better quality then anything you would purchase on a whim at CVS or the grocery store. So, treat yourself to something special! Or treat your loved one to something special.


Dark Chocolate Truffles
from Whole Living

  • 8 oz dark chocolate (70 percent cocoa), chopped (I used Chocolove, which I found at Whole Foods and knew I loved)
  • 1/4 cup coconut oil
  • 1 tsp pure vanilla extract
  • Pinch sea salt
  • 1/4 cup cocoa powder, for rolling
  • Assorted toppings: cocoa powder (for an ombre effect, use a few different brands), finely chopped nuts (pistachios, Marcona almonds, hazelnuts), toasted unsweetened shredded coconut, or confectioner’s sugar


  1. Heat chocolate, oil, and 3 Tbsp water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.
  2. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
  3. Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes. You don’t want to eat these right out of the fridge, though. It will be pretty solid. I keep mine at room temp.


You are really going to want to use a high-quality chocolate for this recipe. This recipe is all about the chocolate so you don’t want to use hershey’s chocolate chips for this. Splurge for the good stuff. As I mentioned above, I used Chocolove. I thought this was appropriate for a Valentine’s Day truffle. Each bar comes with a love poem. Awwww!  Their almond and sea salt dark chocolate bar is A-MAZ-ING. I could eat those things every day. And their dark chocolate bar was no disappointment. Feel free to use your favorite chocolate, though!
Ok, Law and Order: SVU is having a marathon. Clearly, Stabler is calling me!

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