Godiva Dark Chocolate Truffles Recipe
I’ve been in a chocolate mood lately, go figure. Instead of heading to my local chocolatier, I thought I would try this delectable Godiva Dark Chocolate Truffles recipe on for size. And let me tell you, I think I’ve gained a size! Enjoy these wonderful truffles by Godiva.
Ingredients:
- 1 cup heavy cream
- 1/4 cup (1/2 stick) butter, cut into pieces
- 3 tablespoons granulated sugar
- 6 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
- 3 tablespoons cognac or other flavored liqueur
Coating Ingredients:
- Confectioners’ sugar
- Unsweetened cocoa powder
- Chopped walnuts
What’s Next on the Truffles:
Heat heavy cream, butter and sugar in medium saucepan over medium heat to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk until smooth. Stir in cognac.
Place saucepan in bowl of ice water. Beat chocolate mixture until it thickens, holds its shape and is firm enough to pipe, using hand-held electric mixer at medium speed.
Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15 minutes or until just firm enough to shape.
With hands dusted with confectioners’ sugar, gently roll ganache into 1-inch balls. Refrigerate about 10 minutes or just until firm.
What’s next on the Coating:
Roll one-third of the truffles in confectioners’ sugar. Roll another third in cocoa powder. Then roll remaining truffles in chopped walnuts. Store truffles in airtight container in refrigerator up to 5 days.
To serve: Remove truffles from refrigerator 30 minutes before serving. Place each truffle in a decorative petit four paper cup and arrange on serving plate.
Grilled Beer Can Chicken Recipe
A girlfriend of mine asked me if I had ever made Beer Can Chicken. As of last night, I can now say I have & it was quite tasty & something different to do with your grill. I like a dark beer, so I tried Guinness with our recipe.
Ingredients:
- 1, 4 pound whole chicken
- 2 teaspoons veggie oil
- 16-ounce can of beer, your choice
- 1/2 cup wood chips, preferably hickory
For the rub:
- 1 teaspoon dry mustard
- 1 teaspoon granulated onion
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
What’s Next:
Combine all rub ingredients in small bowl & set aside.
Remove giblets and neck from chicken and discard or save for another use. Rub chicken all over with vegetable oil, inside and out.
Pour half of your beer over the wood chips with a cup of water. Let soak 30 minutes.
With the pointed end of a can opener- punch several holes in the top of your beer can. Pour several tablespoons of the spice rub into the can, working slowly so it doesn’t foam over.
Go ahead & get your grill for indirect grilling, with most of the coals piled on one side and just a few sprinkled on the other. If using a gas grill, turn off half the jets.
Place the can on a flat surface. Slide the chicken’s cavity over the can. Carefully place on the grill rack, pulling out the chicken’s legs to balance it like a tripod. Sprinkle soaked chips on the coals and cover the grill. Grill until chicken registers 170 degrees in the breast and the juices run clear, adding more coals and wood chips if necessary.
With a heavy glove, use a flat spatula to lift the chicken and can off the grill and onto a flat surface, like a cutting board. Let stand about 10 minutes. Lift off the can, or carve into serving pieces while still on the upright can.
Shrimp in Cilantro Sauce Recipe
This is the best cilantro shrimp recipe I’ve found. Straight from Cafe Sol Azteca in Massachusetts, this recipe will leave you wanting this cilantro shrimp every day of the week. Enjoy.
Ingredients:
- 1 lb tomatillos
- 1 lb fresh poblano chiles, seeds and ribs discarded, and chiles coarsely chopped
- 8 garlic cloves, crushed
- 1/2 cup water
- 1 1/2 teaspoons salt
- 2 lb large shrimp, peeled & de-veined
- 1/2 cup olive oil
- 4 cups loosely packed fresh cilantro sprigs
- 1/2 stick (1/4 cup) unsalted butter
What’s Next:
In a large saucepan- combine tomatillos, chiles, 4 garlic cloves, water & 1/2 teaspoon salt. Simmer covered, stirring occasionally. Cook until tomatillos are tender, about 10 -12 minutes.
Rinse shrimp & pat dry. Toss with 1/2 teaspoon salt.
In your blender- purée tomatillo mixture, oil, & cilantro until smooth.
In a large skillet- melt butter over medium heat heat & add remaining 4 garlic cloves, 2 cups tomatillo sauce & remaining 1/2 teaspoon salt. Bring to a simmer.
Add shrimp & simmer for 2 minutes, stirring continuously. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
Serve atop pasta or rice.
Blackberry Cheesecake Recipe
I was perusing the AllRecipes summer dessert recipes & I came across this gem. It looks to die for & I’m going to tackle it this weekend for our Memorial Day Cookout Fest. Please enjoy this wonderful Blackberry Cheesecake recipe from Cooking Gesiha, I know I will!
Ingredients:
- 40 vanilla wafers, crushed
- 6 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup cottage cheese, creamed
- 1/4 cup cherry brandy
- 3 eggs
- 3 1/2 cups fresh blackberries
- 1 tablespoon cherry brandy
- 1 tablespoon white sugar
What’s Next:
Get out your springform & come along with me.
In a medium bowl- stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.
In a large bowl- stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside.
Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined.
Go ahead & preheat your oven to 375 F, or 195 C.
Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.
Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.
For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.
Grilled Sugared Pineapple Spears & Mango Stars Recipe
Is your grill tired of the same old thing every year: chicken, pork beef, fish, chicken, pork, beef, fish. Why not try grilling some fruit for a change this year? Sounds like the perfect sweet addition to our Memorial Day cookout menu. This Sugared Pineapple Spears & Mango Stars recipe will knock everyone’s socks off! Enjoy this easy recipe along with those famous perfect burgers of mine.
Ingredients:
- 1 fresh pineapple, sliced into spears
- 3 mangos, halved
- 1 stick, or 8 tablespoons, unsalted butter
- 1 tablespoon granulated sugar
- Sanding sugar
What’s Next:
Go ahead & fire up the grill to medium heat.
Slice your pineapple into spears & set aside. Half your mangos & then cut with star cookie cutter, you should be able to get one star out of each half.
On the grill & in a small saucepan- heat your butter & granulated sugar together. Brush the fruit lightly with the butter mixture, reserving the rest of it.
Grill the fruit uncovered for 5 – 7 minutes, or until softened with caramelized edges. Brush with the remaining butter & sprinkle generously with sanding sugar. And now you’re ready for the best part- eating it all up!
Latest Entries
- Delicious Links this week
- Stack o’ Pancakes
- A toast to Michael
- The Perfect Martini
- Quick Caramel Apples
- Perfect Hard Boiled Eggs
- Make it yourself: Fettucine
- The Best Jar Opener in the World
- Colored Sugar Cookies = Happiness
- Quick and Comforting Churros
Sites We Like
- Asian Food Links
- Australia Domain Names
- Australia Web Hosting
- Brewed Coffee
- Chocolate & Zucchini
- Celebrity Chefs
- Chubby Hubby
- Cooking Diva
- Cooking With Amy
- Desert Culinary
- FoodGoat
- Gastronomie
- Hungry Hedonist
- Seriously Good
- Tasting Menu
