Comments on Now For Something Better--CHOCOLATE Fungus

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LOL Blanche
Polar opposites at time can most certainly make for one heck of a lot of fun!

posted by bel_1965 on December 7, 2006 at 9:09 AM | link to this | reply

Bel, I'm shocked you would ever mix politics, chocolate and sex...
Why ruin perfectly good chocolate or sex?  Unless, of course, you're of the same party, then again,  polar opposites sometimes attract and make for fiery combination, in small doses..

posted by Blanche. on December 6, 2006 at 9:31 PM | link to this | reply

LOL Joe
NO!  Truffles are normally a fungus (but chocolate truffles as I now know are not really a truffle), Mushrooms are fungus.  I tend to associate one with the other.

posted by bel_1965 on December 6, 2006 at 9:06 PM | link to this | reply

Wifey?
Are you saying that people are dipping mushrooms in Chocolate?  I've never heard of that.

posted by Joe_Love on December 6, 2006 at 8:42 PM | link to this | reply

Hmmm Blanche
Chocolate covered politics while having sex....sounds like a book title!

posted by bel_1965 on December 6, 2006 at 7:22 PM | link to this | reply

Justi is currently my new hero!
Thank you, thank you, thank you!!!!!  My hips will not thank you but I am quite sure Carl and Pam will LOL!

posted by bel_1965 on December 6, 2006 at 7:21 PM | link to this | reply

Hey, chocolate is obviously a hot topic on the blog, Bel, second only to
sex and politics, come to think of it, the three are not mutually exclusive.

posted by Blanche. on December 6, 2006 at 6:59 PM | link to this | reply

bel

Here goes. You can print this off and take it off your comments page. Sorry I left off the insturctions. Here are some more links for great chocolate treats.

Classic Chocolate Truffles

From Debra Fioritto Weber,
Your Guide to French Cuisine.
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This recipe makes about 24 truffles

INGREDIENTS:

  • 1/2 cup heavy cream
  • 2 Tablespoons unsalted butter
  • 1 teaspoon light corn syrup
  • 8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
  • about 1/2 cup Dutch-process cocoa powder, sifted

PREPARATION:

1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.

2. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.

3. After 5 minutes, whisk slowly to combine.

4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.

5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.

6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.

7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.

8. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.

9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
    To store:
May be stored up to one week in an airtight container.

posted by Justi on December 6, 2006 at 6:49 PM | link to this | reply

Easy Fudge Pudding Cake

INGREDIENTS:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons cocoa
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 2 tablespoons melted shortening
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
  • .
  • Sauce:
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup cocoa
  • 1 cup hot water

    PREPARATION:

    Sift flour with dry ingredients; stir in milk and shortening. Add pecans and vanilla. Mix until well combined then pour into a generously greased 8 x 8-inch square pan. Combine sauce ingredients; pour over cake batter.

    Bake the cake in a preheated 350 degree F. oven for 40 minutes. Set on a rack to cool slightly (do not remove the cake from the pan). The fudgy sauce will end up on the bottom of the pan. Serve hot or cold.

     

    My Mom would make it during Christmas........

     

     

     

     

posted by Corbin_Dallas on December 6, 2006 at 4:14 PM | link to this | reply

Corbin, no but I want the recipe!
NOW would be good!

posted by bel_1965 on December 6, 2006 at 3:54 PM | link to this | reply

Bel
Have you ever made a Chocolate Pudding Cake?   It starts with the cake batter on the bottom and the chocolate pudding sauce on top;  after it's baked the cake is on the top and the warm pudding sauce is on the bottom?

posted by Corbin_Dallas on December 6, 2006 at 3:47 PM | link to this | reply

I believe you are right Writersblok!
And with the help of Justi's recipe, it won't be nearly as expensive.

posted by bel_1965 on December 6, 2006 at 3:39 PM | link to this | reply

I always thought truffles were a way
chocolate companies made more money. Otherwise, it's just candy. No?

posted by WritersBlok on December 6, 2006 at 2:10 PM | link to this | reply

Justi
Not fungus? AND CHOCOLATE???  I'm off to cook!!!  Thank you!

posted by bel_1965 on December 6, 2006 at 1:36 PM | link to this | reply

Bel

A chocolate truffle is not a truffel at all. It is associated with truffles as a rare and exauisite morsel to eat. No they are not fungus.

This recipe makes about 24 truffles

INGREDIENTS:

  • 1/2 cup heavy cream
  • 2 Tablespoons unsalted butter
  • 1 teaspoon light corn syrup
  • 8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
  • about 1/2 cup Dutch-process cocoa powder, sifted

They are exquisite, just layers of different chocolates, creamed and hard chocolates.

posted by Justi on December 6, 2006 at 1:15 PM | link to this | reply

Wiley
I so adore you!!!  I haven't had good chocolate from Canada since my friend came for a visit in 2004.

posted by bel_1965 on December 6, 2006 at 11:51 AM | link to this | reply

bel 1965
I can't help ya with that chocolate fungus luv, and I am sorry to hear Carl will be laid off just before Christmas. But, but,but, how about I send you some chocolate without fungus luv?.

posted by WileyJohn on December 6, 2006 at 11:48 AM | link to this | reply

LOL Maggie
I knew you would understand me!

posted by bel_1965 on December 6, 2006 at 11:18 AM | link to this | reply

YUM YUMYUK!

posted by MaggieMae on December 6, 2006 at 11:16 AM | link to this | reply

But I'm scared of them
I don't like the texture of mushrooms more than the taste...what is the texture like?

posted by bel_1965 on December 6, 2006 at 11:12 AM | link to this | reply

Bel, I'm telling you, if you can get past that, forget the word, just taste

posted by Blanche. on December 6, 2006 at 11:10 AM | link to this | reply

BUT they are FUGUS
Everytime I think of them I think of eating a chocolate covered mushroom!

posted by bel_1965 on December 6, 2006 at 11:09 AM | link to this | reply

I figured out where you were going with that one, lol, Bel
and I loooove truffles   Seattle's Best Chocolate, Godiva and Dilettante Chocolates, a Seattle brand, are to die for in all flavors.

posted by Blanche. on December 6, 2006 at 11:06 AM | link to this | reply