Chocolate, whipped cream, and graham crackers. Can anything made with these three ingredients not be delicious? And these truffles are so easy, they are ridiculous. Make some little balls of chocolate happiness today!
How to make Easy Truffles:
2 12-ounce packages semi-sweet or milk chocolate chips
1 8-ounce container whipped cream
graham crackers
Melt the chocolate chips over low heat in a pan. Let cool, then add the whipped cream. Doesn’t that sweet cloud of whipped cream look amazing?
I think you need to look at it up close. Or is that just me?
Stir the whipped cream and chocolate together. You might need to taste it right about now if you’re not strong like me.
I have no idea what happened to this spoon. CATS! Can’t turn my head for a minute!!
Now scoop out spoonfuls of the chocolate-whipped cream mixture and place them on sheets of waxed paper. Don’t worry if they aren’t perfect balls. You’ll get a chance to shape them some more later.
Put the sheets in the freezer for about two hours. Using several squares of graham crackers, crush them into fine crumbs. I like to put the crackers in a plastic bag and use a hammer. I like to hammer stuff. I have a pretty hammer with little pink flowers. I know you men out there want one of these pretty flower hammers now, don’t you? (Don’t lie!)
As you pick up each ball, shape it a bit to make it more circular and roll in the crumbs! Store in the refrigerator or freezer in an airtight container. (I like them stored in the freezer. Kinda like little ice cream snacks.)
To vary the flavors and textures, add two teaspoons of orange, raspberry, or coffee liquer (Kahlua!) to the chocolate-whipped cream mixture. Try white or dark chocolate instead of semi-sweet or milk chocolate. Use finely chopped nuts, coconut, cookie crumbs (Oreos!), or candy sprinkles for the coating!
You could totally put a dozen of these in a pretty box, tie it with a bow, and call it a present! (I mean, like, if you could actually give them away.) And can you believe it’s that easy?
*Recipe makes approximately 3 dozen truffles (depending on the size you make the balls!).
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Posted by Suzanne McMinn @ 5:05 am |
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Isn’t this cake beautiful? I said that about five times when I got it out after dinner and then everyone said, “CUT IT ALREADY!”
But it is pretty, isn’t it? I like to bake pretty things and admire them before I eat them. (Some people are so impatient!!)
How to make Frozen Black Forest Fudge Cake:
The Cherry Filling-
15 ounces frozen dark sweet cherries
2/3 cup juice (berry-flavored)
1 tablespoon cornstarch
In a small saucepan, combine ingredients. Cook and stir till thickened and bubbly. Cook and stir two more minutes. Cover and chill completely.
The Fudge Cake-
2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups water
1/2 cup shortening
1 teaspoon vanilla
2 eggs
3 1-ounce squares unsweetened chocolate, melted
2 1-ounce squares semi-sweet chocolate, melted
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add water, shortening, and vanilla. Using an electric mixer, beat well. Add eggs and melted chocolate; beat till combined. Pour batter into three greased cake pans. (These will be thin layers.) Bake at 350-degrees for 20 minutes. Cool on wire racks.
The Fudge Frosting-
1/3 cup butter
1/2 cup unsweetened cocoa powder
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
In a bowl, beat butter and cocoa till fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and the vanilla. Beat in remaining powdered sugar a little a time, adding more milk if necessary.
You’ll also need whipped cream to put the cake together. Here’s how:
Spread a ring of frosting over the bottom layer. Spoon a little less than half of the cherry filling into the middle, then top with the second cake layer. Spread another ring of frosting over the middle layer, then top with a ring of whipped cream.
Spoon most of the rest of the cherry filling in the middle of the frosting/whipped cream ring, then top with the final layer. Frost top and sides of cake. Add a ring of whipped cream, then place more whipped cream in the middle and top with remaining cherry filling. Freeze cake for at least a couple of hours; let stand at room temperature about 15 minutes before serving.
Then cut it, CUT IT ALREADY. Or people will be yelling at you. 
P.S. Take shortcuts by using a cake mix, canned cherry pie filling, and store-bought frosting if you choose! You’ll still end up with a beautiful cake.
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Posted by Suzanne McMinn @ 5:05 am |
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