Saturday, 12 January 2008

Chocolate Sauce and Chocolate Truffles! Two Uses for Good Chocolate

Just in case you have some choccie made with 70% cocoa hanging around, still.

1) Make chocolate sauce. Melt it down gently and don't overheat. Remove from heat as soon as (or marginally before) it has all melted. Gently stir in some cream. The sauce is done. While still warm, spoon it over ice cream, or sundaes, or any passing good-looking gentlemen.

2) Cool any leftover sauce, and use it the next day to make chocolate truffles! It should have a soft, fudgy texture. Use a teaspoon to carve out nuggets and lumps, then roll them in cocoa powder. The shape really does not matter. Pile onto a small dish or plate. Slightly erotic to eat (melting, velvety stickiness, and licking fingers, etc ..)

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