Dark Chocolate Caramel Truffles with Fleur de Sel

 

I went on a chocolate kick a few weeks ago so be ready for some decadence coming your way.  I have never made truffles before and these little suckers turned out great.  These truffles are made from a fabulous mix of salty caramel blended with bittersweet dark chocolate, enrobed in a crisp, chocolate shell and topped with a sprinkle of fleur de sel.  

 

They are intensely rich and the recipe says it should make about 32 but mine only made about 25 so next time I will try to make them a bit smaller - just a couple of bites is more than enough to satisfy your sweet tooth!  I would love to make these again around the holidays a box them up as hostess gifts.  They are easy enough to knock out a double batch but fancy enough to make the recipient feel extra special.  Just be sure you leave yourself plenty of time because the recipe requires multiple rounds of chilling.

 

Dark Chocolate Caramel Truffles with Fleur de Sel

adapted from Epicurious (I made a couple of changes based on the reviews, original recipe can be found via the link)

Yields around 32

20 ounces bittersweet or semisweet chocolate, finely chopped, divided (I only used about 16 ounces, choose a good quality chocolate since this is the main ingredient)

2/3 cup sugar

4 tablespoons water

2/3 cup whipping cream

1/4 teaspoon fleur de sel

1/2 cup unsweetened cocoa powder
Additional fleur de sel

Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. I used the microwave to melt my chocolate in 30 second increments and it worked just fine.  Remove chocolate from over water.

Combine sugar and water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes (mine took longer, just be sure you keep a close eye on it because it will turn fast!). 

 

Add cream (mixture will bubble). Stir over very low heat until caramel is smooth.  

Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. 

 

Chill until truffle filling is firm, at least 3 hours.

Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight. 

 

Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate (I think I used around 8 and used the microwave again) in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. I kept some of mine in the freezer and they tasted great so if you did choose to do these for the holidays you could probably make a big batch and then freeze until party time.  Bring to room temperature before serving.)

 

 

Perfect as an after dinner treat with a glass of red wine and your honey...

 

Or for breakfast with a mug of steamy coffee when that bowl of cereal just won't cut it!

Hope you are all having a great week.  Please comment with links to your favorite truffle recipes - I have a feeling this could become an addiction!

One of My Favorite Dinners, Chickpea Curry

Greg and I have been making this dish for several years.  It's cheap, easy and delicious to boot.  I used to follow a recipe but I think ours has evolved a bit to best suit our tastes so I'm not sure where the original recipe came from.  This recipe makes a ton (as in, we eat it for 3-4 meals) so feel free to halve it if you don't want to be eating it for a week straight. 

Chickpea Curry

2 tbsp. oil
1 medium onion, chopped
3 large garlic cloves, minced
2-3 tbsp. red curry paste
2 cans chickpeas
1 can coconut milk
2 tbsp. soy sauce
2 medium tomatoes, chopped
1 tbsp. brown sugar
1 tbsp. lime juice
1/4 cup fresh basil
4 cups cooked jasmine rice (This stuff is good!)

Heat oil in large skillet over medium high heat.  Add onion and cook until they start to brown.  Add garlic and curry paste.  Stir until garlic is soft and curry melts down.  Add chickpeas, coconut milk and soy sauce.  Bring to a boil and simmer for 10 minutes.  Add tomatoes, brown sugar and lime juice.  Simmer for another 5 minutes, stir in basil, and serve over the jasmine rice.

This recipe is highly adaptable.  We have left out the brown sugar and/or lime juice from time to time or swapped in cilantro for basil.  It's perfect for a weeknight when you want a good, hearty meal but don't want to spend your entire evening in the kitchen and since it can easily be adapted, you won't have to run to the store to get the exact ingredients.  

I hope everyone is having a good weekend.  I have to admit, I am in kind of a funk so I thought doing some writing could help get me out of it.  I've been in the kitchen baking all day so hopefully I will be back next week with some sweet treats.  Thanks for reading!

Getting back in the swing of things...

...or at least trying to!  I can't believe it has been almost two months since I last posted.  Does anyone else go through phases where they just have no desire to blog?  I think with food blogs in particular this is an easy trap to fall into.  It takes a LOT of effort to bake/cook, take decent pictures and write something worth reading.  But I really do love it and more than anything, I love the connections I've started to make with other bloggers, especially here in St. Louis.  Since I last wrote, Greg and I had a blast getting away for his birthday, celebrated our two year anniversary, I turned another year older and we went on our family vacation to Myrtle Beach, whew.  So it has been a busy summer but mostly fun stuff!

Anyway, I hope to celebrate getting back into blogging with a simple recipe that I turn to when I need a quick, foolproof appetizer.  We recently got together with our small group from church for a cookout and while I would normally bring a dessert, all of those spots were taken so I went for a delicious Roasted Red Pepper and Artichoke Dip.  This recipe comes from an old Pillsbury cookbook and I follow it exactly except for the addition of toasted panko mixed with freshly shredded Parmesan cheese. 

Warm Roasted Pepper and Artichoke Spread
 1 cup grated Parmesan cheese plus about 1/4 to mix with panko
1/2 cup mayo
1 (8 oz) pkg. cream cheese, softened (I always use the low-fat stuff and I don't think it effects the taste)
1 small garlic clove
1 (14 ox) can artichoke hearts, drained and chopped
1/3 cup finely chopped roasted red peppers
1/2 cup panko crumbs, toasted

Heat oven to 350 degrees.  In food processor, combine Parmesan, mayo, cream cheese and garlic, processing until smooth.  Place mixture in large bowl and mix in artichokes and red peppers.  Spread in an ungreased pie pan.  Mix together panko and 1/4 cup Parmesan and sprinkle on top.  (At this point you can cover and refrigerate until your guests arrive or bake immediately)  Bake for about 25 minutes until throughly heated.  Serve with tortilla chips, crackers, or sliced bread.

Note:  I prefer to mix the artichokes and peppers in by hand to get a chunkier dip but if you are in a pinch for time you can toss them in with the cheeses and blend away!  Also, the panko topping isn't necessary but does result in a nice crunchy layer on top.

Note #2: I have obviously been away from blogging too long.  After writing up this entire post I realized I never took pics of my dip, d'oh!  That'll learn me.  Anyway, just envision a delicious, bubbly cream cheese dip packed with chunks of artichoke and roasted red peppers and topped with crispy panko:)

What is your favorite go-to dish that you bring to get togethers?  I like to bring items that don't require many toppings or utensils to keep it simple!  Hope you are all having a wonderful summer and I'm looking forward to getting back into commenting on all of your delicious blogs!