I share a recipe today that is great for this weekend's special holiday, Valentine's Day. This weekend was great because I got Thursday and Friday off school thanks to the snowstorm, but I'm sure many people are not happy with the snow. Did the snow put a delay on your flower deliveries? Did the snow stop you from leaving the house, therefore ruining your dinner plans? Use this weekend to make it up to your lady friend and surprise her with these. She'll love you for it (even though her hips might not).
These are really easy to make so it's okay if these truffles disappear in 2 seconds since you didn't slave over them all day (okay -- maybe okay not for your waistlines). They are really addictive and easy to grab three or four pieces before realizing how many you've downed! But they just melt in your mouth no matter what temperature you leave them in. I've tried them warm and the truffle melts the second you close your mouth. I've tried them cold and after a few bites, they too have melted. Mine did not cut very cleanly but my stomach surely doesn't care about that... ;)
From Gourmet Persuasion
3.5 oz Ghirardelli Intense Dark Twilight Delight 72% Cacao bar, chopped
1 egg, beaten
1/3 cup whole milk
3 oz unsalted butter
2 tbsp granulated sugar
2 tsp (10g) all-purpose flour
1/4 tsp sea salt
1 tsp vanilla extract
Preheat oven to 350F.
Heat up milk and sugar in a saucepan over medium heat. Keep stirring
until the sugar is completely dissolved and bring to a slow boil. Turn
off the heat.
Dissolve dark chocolate in the saucepan by stirring constantly. Stir in butter until melted. Add egg, sea salt, and vanilla into the chocolate mixture and stir. Add flour and stir until all the flour is gone and the final mixture is visually smooth and even.
Pour the mixture into a 5″ x 9″ buttered baking dish. Bake for 25 minutes.
When done baking, let the brownie truffle cool down and refrigerate it overnight.
Cut the truffle into small squares (0.5″ x 0.5″) and coat them with cocoa powder. Serve and enjoy!