Chocolatl
It is 11 o'clock in the morning. I've been up for slightly less than two hours. I've caught up on all my eMail; I've spoken to all my relations who are currently awake. I've listened to five tracks from a retarded musical that's hil larious. If it wasn't a stupid thought, I must say, I'd guess that the cast of this musical might be made out of carpeting and suspended by fishing line... no, couldn't be...
I've also showered, shaved, flipped through four cookbooks, and made chocolate truffles (recipe based on that of Craig Claiborne of the NY Times, Lord All-High Master of All that is Gay, Edible, and Totally Awesome in This World). They're chilling now, so I'll still have to dip them in liquor and confectioner's sugar later. I did 1/8th of the recipe he presented, and got 8 big truffles - they won't last the night.
6 tbsp unsweetened powdered baking chocolate > > or real chocolate
3 tbsp unswettened creamery butter > > > > > > >
1 large egg white
6+3 tbsp Napoleon brandy (or dark rum)
1 tsp Guatemalan chili shavings (near-powder)
6 drps vanilla extract (optional)
confectioner's sugar (to dust)
your favourite liquids (to dip before dusting - optional)
In a mixing bowl, coddle one large egg white, 3 tbsp brandy, the vanilla extract, and the chili. Set aside.
Melt butter in a small saucepan. Add chocolate and stir, adding brandy 1 tbsp at a time to keep relatively liquid, until completely homogeneous and melted. OR, just melt regular baking chocolate. Add to mixing bowl; whip with a whisk until smooth and a little fluffy.
Chill in above-freezing temperatures (refridgerator) for one hour or until malleable. Form into balls; place on wax paper; chill for a further few hours until hard.
Dust each ball with confectioner's sugar until completely coated.
---OR, dip each ball into a liquid before dusting. I am planning on experimenting with creme de cassis, creme de menthe, blueberry juice, and lemon juice - but I can think of few things that wouldn't work well here. Fruit juices, about any liquors, and a harder chocolate shell all recommend themselves.
---OR, dip each ball into an improved dust. I'm going to try a mix of cocoa powder and confectioner's sugar, and a mix of Turkish-ground coffee and confectioner's sugar. I may also try a hint of sea-salt...
I'll tell you how they came out... cuz by sun's set today, they'll be just a fond memory.
MAKES 8 - SERVES 1
:)
So anyway - a fairly carefree day & a fairly carefree week. Writing. Beaching. Reading, if I can force myself to read this muppet textbook excuse for history. Cell it like its hotttttttttttttt!
& now... breakfast.
0dk0
I've also showered, shaved, flipped through four cookbooks, and made chocolate truffles (recipe based on that of Craig Claiborne of the NY Times, Lord All-High Master of All that is Gay, Edible, and Totally Awesome in This World). They're chilling now, so I'll still have to dip them in liquor and confectioner's sugar later. I did 1/8th of the recipe he presented, and got 8 big truffles - they won't last the night.
6 tbsp unsweetened powdered baking chocolate > > or real chocolate
3 tbsp unswettened creamery butter > > > > > > >
1 large egg white
6+3 tbsp Napoleon brandy (or dark rum)
1 tsp Guatemalan chili shavings (near-powder)
6 drps vanilla extract (optional)
confectioner's sugar (to dust)
your favourite liquids (to dip before dusting - optional)
In a mixing bowl, coddle one large egg white, 3 tbsp brandy, the vanilla extract, and the chili. Set aside.
Melt butter in a small saucepan. Add chocolate and stir, adding brandy 1 tbsp at a time to keep relatively liquid, until completely homogeneous and melted. OR, just melt regular baking chocolate. Add to mixing bowl; whip with a whisk until smooth and a little fluffy.
Chill in above-freezing temperatures (refridgerator) for one hour or until malleable. Form into balls; place on wax paper; chill for a further few hours until hard.
Dust each ball with confectioner's sugar until completely coated.
---OR, dip each ball into a liquid before dusting. I am planning on experimenting with creme de cassis, creme de menthe, blueberry juice, and lemon juice - but I can think of few things that wouldn't work well here. Fruit juices, about any liquors, and a harder chocolate shell all recommend themselves.
---OR, dip each ball into an improved dust. I'm going to try a mix of cocoa powder and confectioner's sugar, and a mix of Turkish-ground coffee and confectioner's sugar. I may also try a hint of sea-salt...
I'll tell you how they came out... cuz by sun's set today, they'll be just a fond memory.
MAKES 8 - SERVES 1
:)
So anyway - a fairly carefree day & a fairly carefree week. Writing. Beaching. Reading, if I can force myself to read this muppet textbook excuse for history. Cell it like its hotttttttttttttt!
& now... breakfast.
0dk0