Nutella Truffles

It's been a long time since my last post, I know. I hope you'll all forgive me. I have been rather short on time lately, and most of all short on camera. This picture, in fact was taken on my cell phone, if you couldn't tell.

Ingredients:

• 9 oz dark chocolate
• 4 oz heavy cream
• 1 oz corn syrup
• 2 tbsp butter
• 2 tbsp Nutella
• 1.5 cups puffed rice cereal
• 1 cup powdered sugar
• Chocolate for dipping

Combine the cream and the corn syrup in a saucepan and bring to a boil. In a food processor, pulse until the chocolate is in small chunks. With the processor running, stream in the cream. Then add the butter and Nutella. Add in the cereal and sugar. Use your hands or a scoop to portion into bite sized pieces. Precoat by rolling in chocolate. Once hardened, dip again in tempered chocolate, letting the excess chocolate drain off.

Not so hard, and (in my very chocolate-biased opinion) fun. Thanks for sticking with me while the blog undergoes some changes. :)

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Dark and white chocolate Cake

I've been doing a lot with chocolate lately. And loving it. It really is an awesome and delicious media, and what better way to decorate a cake when you're tired of piping?

Ingredients:

• 2 ounces cocoa powder
• 8 ounces flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 10 ounces butter, softened
• 4 ounces granulated sugar
• 3 ounces brown sugar
• 3 eggs
• 6 ounces milk
• 1 ounce creme de cacao
• 6 ounces butter, softened
• 2 ounces white chocolate, melted
• 4-5 cups powdered sugar
• 2 tablespoons water
• 4 ounces white chocolate, melted

Directions:

1. Preheat the oven to 360 degrees F. Whisk together the flour, cocoa, salt, and baking powder.
2. Beat together the butter and sugars until light and fluffy.
3. Beat in eggs, one at a time.
4. Alternately add in the dry ingredients and wet ingredients (milk and liqueur) until just combined.
5. Pour into prepared pans and bake for approximately 15 minutes, or until a toothpick comes out clean.
6. Once cooled, beat together the 6 ounces of butter, the 2 ounces of white chocolate, and the powdered sugar until light and fluffy.
7. Add the water and beat for approximately 4 more minutes, or until light and fluffy again.
8. Frost the cakes.
9. Pour the rest of the melted white chocolate into molds, or onto parchment paper. If pouring onto parchment paper, freeze the chocolate and break it into small piece before piecing it onto the cake.

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