Comments on: Valentine’s Day http://www.cyber-kitchen.com/wordpress/2013/02/06/valentines-day/ The new Board for Mimi's Cyber Kitchen Mon, 11 Feb 2013 18:30:04 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Becky http://www.cyber-kitchen.com/wordpress/2013/02/06/valentines-day/#comment-1339 Becky Thu, 07 Feb 2013 02:25:22 +0000 http://www.cyber-kitchen.com/wordpress/2013/02/06/valentines-day/#comment-1339 Mmmmm....  I volunteer to taste test both recipes! Mmmmm….  I volunteer to taste test both recipes!

]]> By: SherryPA http://www.cyber-kitchen.com/wordpress/2013/02/06/valentines-day/#comment-1337 SherryPA Thu, 07 Feb 2013 01:29:17 +0000 http://www.cyber-kitchen.com/wordpress/2013/02/06/valentines-day/#comment-1337 Those sure do sound good Meryl! Thank you for sharing...so many recipes, so little time!  Those sure do sound good Meryl! Thank you for sharing…so many recipes, so little time! 

]]> By: Meryl http://www.cyber-kitchen.com/wordpress/2013/02/06/valentines-day/#comment-1334 Meryl Thu, 07 Feb 2013 01:11:40 +0000 http://www.cyber-kitchen.com/wordpress/2013/02/06/valentines-day/#comment-1334 These are amazingly delicious! I use a different method - I melt the chocolate, butter, and cream or half & half together over a double boiler. GHIRARDELLI SINFUL CHOCOLATE TRUFFLES INGREDIENTS: 1/4 cup heavy whipping cream 2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli) 6 tablespoons unsalted butter, cut into small pieces 1/3 cup Ghirardelli unsweetened cocoa DIRECTIONS: In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours. Pour the cocoa into a pie plate. (I use a medium/small bowl). Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months. Yield: 30 truffles Recipe courtesy Ghirardelli Chocolate Company Show:      Food Network Challenge Episode:      Chocolate Festival Fantasies http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26147,00.html These are amazingly delicious! I use a different method – I melt the chocolate, butter, and cream or half & half together over a double boiler.
GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

INGREDIENTS:

1/4 cup heavy whipping cream
2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa

DIRECTIONS:

In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

Pour the cocoa into a pie plate. (I use a medium/small bowl). Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Yield: 30 truffles

Recipe courtesy Ghirardelli Chocolate Company
Show:      Food Network Challenge
Episode:      Chocolate Festival Fantasies
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26147,00.html

]]>