dark chocolate truffles

Ricks Dark chocolate Hazelnuts Truffles

Consume, Pray, Love – a tale where a lonely Liz Gilbert left her seemingly exhausting presence behind and perhaps set out on a new adventure. But after you visit these treats you might just change your perception.   In less than one hour from the neighboring city kitchen, you can have a chocolate explosion.

Presenting Rick’s – Dark Chocolate Hazelnuts Truffles

 

Ingredients

  • 16 ounces (450g) semi-sweet or milk chocolate, coarsely chopped and divided*Chocolate
  • 1/2 cup (120ml) heavy cream
  • 1/3 cup (100g) Nutella
  • 2 Tablespoons (30g) unsalted butter
  • 3/4 cup (90g) toasted and finely chopped hazelnuts, divided

Instructions

Place 8 ounces of semi-sweet chocolate in a large kitchen bowl.
Microwave stirring after each, for a total of 60 seconds. Stir until completely melted. Set aside.

Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then slowly pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir, always be gentle! Once the chocolate and cream are smooth, stir in the Nutella and butter until combined and smooth, then stir in 1/2 cup of the hazelnuts. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15-30 minutes. Then place in the refrigerator for about 4 hours.

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Remove mixture from the refrigerator. Measure 1 teaspoon, roll mixture in your hands into a ball as best as you can, then place on the baking sheet. The mixture will be a little sticky. Coat your palms with a little cocoa powder, which I find helps you handle the mixture. Repeat rolling the rest of the mixture. (A rolling tip: If you can’t roll into perfect balls, do the best you can and place on the baking sheet. The air will help “dry out” the truffles. After 15 minutes, you’ll be able to roll them into neater balls.)

Chocolate sweets with cocoaCoat in chocolate: You can melt the remaining 8 ounces of chocolate in a double boiler or the microwave. (Alternatively, you can temper the chocolate.) If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 15-second increments in the microwave, stirring after each increment until completely melted and smooth.

Dip each truffle completely into the chocolate using the spiral dipping tool or a fork. When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Drizzle with any leftover chocolate. Sprinkle with remaining hazelnuts. Refrigerate for 30 minutes or until chocolate has completely set before serving.

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I recently picked up some chilies that were on sale, and they looked absolutely amazing. Chilies go great as a sweet balance to spicy foods, and they are usually found in mild/sweet salsas or guacamoles. I definitely recommend picking up chilies for your next taco night. The sweet chilies sugar balances and can even highlight the hotter flavors. Transforming the average nick and dip combo featured in the standard grill-outs into the superstars of those summer soirees. Similar to tomato salsa, ranch dip, or dissolved cheese used to elevate foods taste, chutneys are the flavor-saver of Native Indian cuisine. Ranging…
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Ingredients (makes about 3.5 cups)
5 large red chilies, diced
Approx. ¼ of purple onion, diced
1 large red pepper, diced
½ lemon
1 tsp. lemon zest (approx. ½ lemon)
½ cup strawberries diced
¼ cup fresh parsley, chopped
½ tsp. salt

1. Warm the oil in a pan and when it is the hot place the two dried red chilies into the oil. You want to fry them until they turn black, which will take a few minutes.  you will remember that frying the dried chilies will make you cough. My mother-in-law assures me that it helps those with nasal congestion, so if you have any issues in this area get involved in this part of the recipe as it is sure to help your ailment!

2. When the dried red chilies have blackened add the remaining ingredients and stir. The tomatoes will release juice as they warm in the pan. Squash the tomatoes with the back of a fork so that they become limp. Taste the chutney and add extra sugar if required.

3. Leave to simmer for 5 minutes, or until the tomatoes have completely softened and then transfer into a bowl to cool. Serve at room temperature.

 

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Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons prepared mustard
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 2 large eggs, lightly beaten
  • 2 cups shredded part-skim mozzarella cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each dried basil, oregano and rubbed sage

The Steps

  • Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
  • In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
  • Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts

1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.

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Ingredients:

For the topping:

  • 1/2 cup all-purpose flour
  • 1 cup rolled oats
  • 1⁄2 cup brown sugar
  • 1⁄4 tsp. salt
  • 1 tsp. ground ginger
  • 1⁄2 tsp. ground cinnamon
  • 8 Tbs. cold unsalted butter, cut into 6
    pieces
  • 1 cup sliced almonds

For the filling:

  • 3/4 cup granulated sugar
  • 2 Tbs. quick-cooking tapioca or cornstarch
  • 1 tsp. peeled and grated ginger
  • Salt
  • 2 1/2 lb. apricots,  diced

Preheat to 350°F. Grease a 12-inch oval or 9-by-13-inch rectangular baking dish.

Making the topping, in a bowl, stir together the flour, oats, brown sugar, salt, ground ginger and cinnamon. Using a pastry blender or 2 knives, quickly cut the butter into the flour mixture until it is crumbly. Add the almonds and toss to mix. Cover and refrigerate while you continue.

To make the filling, in a small bowl, stir together the granulated sugar, tapioca, fresh ginger and salt. Place the apricots in a large bowl, sprinkle with the sugar mixture and toss to distribute. Spread the apricot mixture in the prepared baking dish. Sprinkle the topping evenly over the apricots.

Bake until the topping is crisp and golden brown and the apricot filling bubbles, about 50 minutes. Serve warm.

 

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Ingredients

  • 1  bread loaf
  • 1 1/2 cup green olives, chopped
  • 1 1/2 cup kalamata olives,  chopped
  • 1 can black olives, chopped
  • 1 ounce red bell pepper pieces
  • 1/2 cup Italian mixed vegetables
  • 2 ounces white cheese slices
  • 2/3 cup oil of your choice
  • 1 cup fresh chopped parsley
  • 2 Tbs capers
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • This sandwich mixture needs to sit overnight for all the flavors to meld.
  • Place all three olive varieties in a bowl.  Add chopped roasted red bell pepper and giardiniera.  Add the oil, parsley, capers, salt and pepper.
  • Mix well, cover and put into the refrigerator for at least 12 hours.
  • About an hour before serving. – slice your loaves in half.
  • Scoop out some of the center of each roll if it is too fat.  Save the breadcrumbs for another recipe. They freeze for months.
  • Spoon half of the olive salad on your roll.  Add a layer of sliced dairy free cheese, a layer if seitan, if used, a layer of red bell peppers and pile on more olive salad.
  • Top with the other half roll.  Wrap tightly with waxed paper or parchment paper.
  • Set the sandwich or sandwiches on a big plate and place a heavy weight on top to compress the sandwiches. Something like an iron skillet.  This helps the juices to be absorbed a bit into the bread.
  • Chill.
  • Unwrap and  serve.

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SOFRITOS

Serves 4

INGREDIENTS

1 pound firm tofu, drained (1 package)

¼ cup vegetable oil

2 tomatoes, finely chopped

½ small onion, finely chopped

½ bell pepper, finely chopped

1 garlic clove, finely chopped

1 canned chipotle en adobo, finely chopped

½ teaspoon ground cumin

Prep and Cook

Cut tofu slab into small cubes and pat dry.Heat oil in a large skillet (non-stick works especially well here) over medium-high heat. Add tofu and toss to coat. Fry tofu until it’s golden brown and crispy on one side, about 5 minutes. Toss and continue to cook until the tofu is crisped and browned on all sides, another 5 or so minutes.Using a slotted spoon, remove tofu and transfer to a paper towel–lined plate and season with salt.In that same skillet, add tomatoes, onion, bell pepper, and garlic. Season with salt and cook, stirring occasionally until the vegetables are softened, about 5 minutes. Add the chipotle and cumin and toss to coat. Cook until the vegetables are totally softened and most of the liquid has evaporated, 5 to 8 minutes.

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Ingredients


1 1/2 cups crushed graham cracker crumbs
1/2 cup butter
1 cup of chocolate chips
1 cup butterscotch chips
1 cup sweetened flaked coconut
1/2 cup chopped walnuts
1 (14 oz) can sweetened condensed milk


Instructions


Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with cooking spray and set aside.
Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until thoroughly combined. Press into the bottom of a 9×13 inch baking pan to form the crust.
Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut, and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it’s evenly distributed.
Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set.
Allow to cool completely before slicing. Enjoy!
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Ingredients

Instructions

  1. In a blender, mix all the ingredients for about 1 minute.
  2. Pour into your ice cream machine and turn on.
  3. It should take about 20 minutes to reach a soft-serve consistency.
  4. If you like harder ice cream, stick the ice cream in the fridge for about an hour.
  5. I like to store my ice cream in this tub.


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ENCHILADAS VERDES CON CHILI

INGREDIENTS:
12 HATCH long green chili peppers
2 tbsp. flour
1 quart Suero de Sal (whey) or buttermilk can be used as a substitute, divided
½ cup oil for frying 1 medium white onion, diced
12 to18 corn tortillas, preferably white corn
1 pound shredded turkey (FOR MEATLESS USE MORE CHEESE)
1 ½ cups white shredded cheese
¼ cup queso fresco, crumbled
½ CUP sour cream (for sauce and topping)
Salt to taste
Water, if needed
2 to 3 ripe avocados, pitted and sliced

DIRECTIONS:

ROAST CHILE PEPPERS:
Preheat broiler. Select firm, meaty peppers without wrinkles for roasting.
Rinse thoroughly.
Place peppers evenly in a single layer on a foil-lined cookie sheet.
Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin, and discard stem.

SAUCE:

In a blender combine the peppers, flour, and half of the Suero or buttermilk and blend until creamy.
Pour mixture into medium skillet and set over medium-low heat to warm. Add additional Suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add ¼ cup of crema Mexicana or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.

STACK UM:

Fry tortillas in hot oil until softened.
Drain on paper towels.
Soften tortillas.
Place softened tortillas on individual serving plates. Layer with shredded turkey (more cheese for meatless), onion, and cheese. Repeat process for a total of 3 to 4 tortillas for each serving.
Serve with slices of avocados.

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