The days are just whizzing by. The weekend came and went, and so did the first working day of the week. I am huffing and puffing my way to complete a million things and be at a hundred places at the same time. Between Rengoni’s Anglo Saxon projects and Agastya’s dinosaur fact files and several other things, I am pausing , every now and then, for a breather.
Sometimes, it just seems that everything needs to be done at the same time. And there are so many deadlines to be met, that it becomes hard to prioritise. But, then, a deep breath and calmness is what is required and life goes on.
The weather has been at it’s autumnal best. One day, you can see the sun streaming through the windows, making one wonder if spring had almost made a comeback. And the very next day, we have been waking up to dark, blustery weather. The trees are almost bare now, the last few leaves bursting forth in full colour before they leave the branches and fall to the ground , to be crushed beneath the feet of passers by or the wheels of bicycles. Agastya and Rengoni always make a little detour to run the wheels of their bikes over the fallen leaves and go ”crunch! crunch!”, of course, only if the weather is dry. Otherwise, it is more like ‘’slip, slip” over the squashed leaves as we go down the slopes. Yes, autumn is truly in the air, and is, quietly but steadily, making room for winter.
On the foodie front, I have professed my chocoholicness in this blog quite a few times, and I am not ashamed to say it again! I AM A CHOCOHOLIC!! There!! I’ve said it again! I am also a die hard nutella fan and can easily polish off a few spoonfuls at a go; gosh, that does sound greedy, doesn’t it? But I really do love it. Dig the spoon right in and scoop out a spoonful, relish the texture and as it melts in the mouth- heavenly! Do not forget to close your eyes, tilt your head ever so little and gently lift your shoulders as you sigh and enjoy the creamy nutella against the tongue.
I was about to tuck into the jar of nutella again, when the urge of making something with it was simply irresistible. I wanted to make something decadent, and after some deliberation and rummaging through the pantry, I decided to make these nutella and dark chocolate truffles. They are very easy to assemble, look pretty and taste great too. If you’re a nutella fan, like me, you’ll simply adore these. Here’s how I made them-
400 gms of nutella
100 gms of dark chocolate ( I used one with 75 % cocoa), chopped
4tblsp of honey
1 tblsp of ghee ( clarified butter)
for rolling, covering, drizzling and topping (these are just ideas, you need not use all of them)
unsweetened cocoa powder for rolling the truffles
a little chopped nuts for topping
melted dark chocolate for coating some of the truffles
a few tblsps of icing sugar mixed with a little warm milk to make a smooth, thick,but flowing icing.
- In a bowl, place all the nutella, dark chocolate, honey and ghee. In a microwave or double boiler, heat the mixture till the chocolate melts.
- Remove the bowl from the microwave or double boiler. With a spoon, stir the mixture vigorously till smooth. As the mixture begins to cool, it will come away from the bowl easily like a soft dough. Shape it into a lump, place it again in the bowl. Cover the bowl with plastic wrap and chill for at least an hour or till the mixture is firm enough to roll into balls. I got 25 walnut sized balls of the mixture. While rolling, if the mixture begins to feel too soft, chill a little more.
- Now, if you are rolling the balls in cocoa powder, do so and chill again before serving.
- If you are coating the balls in chocolate, do so and place on a piece of foil to set. While the chocolate is still loose, place a little chopped nuts.
If you want to drizzle some icing over them, coat with chocolate, let the chocolate set completely, drizzle with icing and chill before serving.
- I placed the prepared truffles in mini muffin cases.
Keep them in the fridge before serving. If they harden too much after chilling, and you like them softer, just keep them outside the fridge for sometime and they will soften.
That’s it! Decadent nutella and dark chocolate truffles are now ready to be enjoyed; and enjoy we did! Dinesh has been going up and down the fridge all to often, I must say. They were really yummy and were not overtly sweet.
These truffles would form great choco gifts too!
This post was the ‘post of the day’ (most popular) on 16/11/2009 on Foodblogs.com