Warning: You are about to read another “under the influence (of chocolate)” post.
I just zoomed home with my car stereo blasting from a fabulous night with my girls. The effect chocolate has on me is quite hilarious. Anyway, it was awesome to hangout at my friend Shannon’s cozy house with all my gals, eating (too much) fantastic food, playing with her adorable 1 1/2-year-old, and laughing a lot : )
There was a spread of appetizers, including these darling dates:
Shannon made a great salad to go along with our comforting broccoli baked pasta:
The baked pasta is a Martha recipe from the February 2010 issue, I believe, but I can’t seem to find it. Hope you have better luck – it’s tasty!
Even with a pound of pasta sitting in our stomachs, we managed to find room for chocolate. I think it’s safe to say my truffles were a hit…and Laceys, enough said.
Chocolate Crack (a.k.a. Truffles)
– Recipe courtesy of Deep Dark Chocolate
7 oz. premium dark chocolate (I used Endangered Species – 72% cocoa)
1/2 cup heavy cream
3 T unsalted butter
1/2 tsp. pure vanilla extract
Heat cream in a small saucepan over medium heat. Place (chopped) chocolate in a heat-proof bowl and pour over the warm cream. Let stand 3 minutes, then mix until smooth. Add butter and vanilla. Spread ganache (chocolate mixture) into a shallow baking dish and place in fridge until chilled. Roll ganache into 3/4-inch balls, using a melon baller. Roll in desired toppings – I used cocoa powder and chopped almonds. Store truffles in an air-tight container at a cool room temperature for a few days, or in the fridge for up two 2 weeks…if they last that long!
DanceFit in the a.m. to burn off 1/8 of the chocolate calories I consumed today…