Commiseration is Bliss
Sometimes we need to give ourselves permission to vent. Other times, it just flows naturally, not as much like a babbling brook as an exploding volcano of catastrophic proportions. In the right company, commiseration can manifest itself in an emotional rebirth, and even more so when accompanied by chocolate. Granted, some may call my love of chocolate outright proof of my feminine side. My argument: well…I shouldn’t talk with my mouth full. I was surprised at the simplicity of this recipe, and I dream of endless variations and fine tuning. Check it out:
Decadent Chocolate Truffles
What you need
3 cups semi-sweet chocolate chips, melted
8 oz cream cheese, softened
3 cups powdered sugar, sifted
3 tbsp liqueur (blackberry brandy, peppermint schnapps, Grand Marnier, Kahlua, etc.) or
1 1/2 tsp vanilla extract
Toppings: sifted powdered sugar, sifted cocoa, coconut flakes
What you do
In a large bowl, beat cream cheese until it’s smooth. Gradually add the powdered sugar and beat until well mixed. Stir in melted chocolate and liqueur or vanilla until no streaks remain. Refrigerate for 30-60 minutes.
Scoop out and roll 1-inch balls from the mixture, and roll the balls in one of the toppings. If a topping won’t stick to the truffle, then give it a spray or two of water and rub that around the truffle before rolling in the topping.
Enjoy.