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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from the magazine section of the Chicago Tribune. It sounds like a great non-prescription cure to me! Ingredients:
8 ounces high quality bittersweet chocolate (70 percent) |
2 tablespoons unsalted butter |
1 cup heavy cream |
1 tablespoon whole espresso beans |
2 tablespoons unsweetened cocoa powder |
Directions:
1. Line a loaf pan with a long piece of plastic wrap.
2. Finely chop chocolate and place in a mixing bowl with butter, cut into small pieces.
3. Heat espresso beans and cream in a pan. When cream comes to a boil, strain over chocolate and butter. Discard beans.
4. Whisk chocolate mixture until smooth and shiny.
5. Place chocolate mixture into prepared loaf pan. Cover with the overlap of plastic wrap. Chill for 3 hours.
6. Sift half of the cocoa powder onto a clean, dry cutting board.
7. Unwrap truffle block onto cocoa.
8. Sift remaining cocoa powder over the top of the truffle block.
9. Cut into 36 one-inch cubes.
10. Toss to dust all sides with cocoa powder.
11. Take two and hide the rest from the children.
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