With autumn falling all over the place, thoughts turn to savory risotto dishes with shavings of truffles…And a lovely glass of warm red wine with a chocolate truffle too!
This weekend I made the chocolate kind (having no deep forests or pigs around to hunt the fungal kind), and they were a hit. They were SUCH a hit that there were only 2 left by the time I snapped a pic! And super easy to make. Ready? Here you go..
Gluten-Free Chocolate Truffles (makes about 30)
12 oz. organic bittersweet baking chocolate, chopped (HIGH quality a must!)
1/4-1/3 cup heavy cream (Use 1/4 cup if you want a denser, darker ganache)
pure cocoa powder and chopped pistachios for toppings
Turn on some tunes! Friday I had James Blake’s song “Retrograde” on repeat. No particular reason, I just am in love with that song.
Melt the chocolate and cream over low heat in a sauce pan, stirring constantly, until the mixture is smooth and evenly melted. Definitely use high quality chocolate. If you use cheap stuff, the added oils/emulsifiers will come out and your ganache will harden with chunks of grease. Yuck.
Pour into a bowl, cover with plastic wrap and refrigerate for about an hour, or until the ganache is firm but not hard.
Using a melon baller (like everyone has a melon baller. Please.) or a teaspoon, scoop small amounts of ganache from the bowl. Using your (clean!) hands, form a ball and place the truffle onto a plate, until all the chocolate is scooped.
Even the tulips want the last truffles!
Roll the truffles in toppings of your choice. I used chopped pistachios for some, and cocoa powder for others, but you can use whatever you want. Life is beautiful that way!!
EAT!! Mmmm…Then refrigerate any leftovers..xoxo
When you play a rockin’ fun show at a great club in LA on a Monday, chances are on Tuesday you’re going to be a little worn out. Yes, this post is autobiographical. Shocker!
So last night I found myself crashed out on the floor with my pup, watching tv and too lazy to change the channel. With a sweet tooth. When that happens, there’s only one remedy–chocolate chip cookie cake in a cup!
Is it a little gross? Maybe. Does it involve the microwave? Yep. But hey–if you need something sweet, this takes all of 2 minutes. TWO. TOTAL.
Gluten-Free Chocolate Chip Cookie/Cake In A Cup (Say that 10 times fast!)
1 tbls. sunflower oil
3 tbls. light agave
1/2 tsp. pure vanilla
1/4 cup Pamela’s baking mix
1-2 tbls. chocolate chips or bittersweet chunks of chocolate
Mix all the ingredients in order in a coffee mug. Pop it in the microwave for about 40 seconds. Let it cool (a little) and eat! xox
It ain’t pretty, but it eats good!
With autumn falling all over the place, thoughts turn to savory risotto dishes with shavings of truffles…And a lovely glass of warm red wine with a chocolate truffle too!
This weekend I made the chocolate kind (having no deep forests or pigs around to hunt the fungal kind), and they were a hit. They were SUCH a hit that there were only 2 left by the time I snapped a pic! And super easy to make. Ready? Here you go..
Gluten-Free Chocolate Truffles (makes about 30)
