Dainty Chocolate Truffles

There is absolutely no resistence

especially since they are made with 100% pure dark Valrhona chocolates (tks MW!!).
Yes please use high quality dark chocolate otherwise....well, there really is just no substitute with this recipe.

WAIT - before you rush off and start making this, do note that it gets a little messy which is expected since we are dealing with chocolate. Making the ganache is the easy part, rolling them was, well as I said earlier, just messy especially since we naturally have hot hands and also live in a warmer country.

Anyway, this is the recipe used:

Ingredients
150g heavy cream
400g dark good quality chocolate
20g butter
3-4 tbsp frangelico or any other liquor of your choice (*optional)
some cocoa powder for dusting

Method:

1. Melt chocolate with warmed heavy cream and butter.

2. Add liquor if using and stir to combine properly.

3. Refrigerate for about 1 hour, stirring the mixture every 15min to check on the consistency you want before you roll them into balls.

4. Using a small cookie scoop or melon baller, scoop small balls onto parchment paper.

5. Dust and roll balls in cocoa powder. Alternatively you can also roll them on roasted crushed nuts or dip them in melted chocolate (again) to get a smoother finish.

6. Store them in refrigerator. Bring to room temperature for at least 15-20min before consuming as they are nicer to eat them soft rather than hard straight from the fridge. Oh, and most importantly, consume them with a strong hot cuppa - O.o the pairing is just decadent and absolutely heavenly.

Brussels sprouts

Everyone I came across while preparing this dish starting from the supermarket were giving me the 'eye' - that look of you do not know what you are in for !! Then again they'd probably in for a pleasant surprise as this was yummy, if not really tasty.

Yes, Brussels sprouts taste good!!

Contrary to what you are thinking right not - No, it is NOT bitter at all.

The tip for tasty Brussels sprouts is to remember these simple golden rules - you must firstly be generous and secondly do not over cook them!

Be generous. What do I mean?? You need to peel back a feel layers - get rid of the initial not so nice looking outer leaves and then be generous by peeling back a two or three more layers. This will ensure that you've taken out all/most of the bitter leaves, leaving behind the young sweet part of the vegetable.

Avoid overcooking. Blanched the sprouts in hot boiling water no more than 1 minute. Do not boil away until they get all soft, mushy and yucky. Everyone who declare that they 'hate Brussels sprouts' complaining that it just doesn't taste nice (I'm sure there are a few heads nodding in agreement here) - well one of the main reason is that it is usually overcooked.

This is how I cooked mine. In a saucepan or wok, cook some bits of bacon and fry it for a few minutes (depending how 'char' or brown you like your bacon), then toss in some garlic and continue frying until the garlic just start to colour. Throw in your blanched Brussels sprouts, fry for less than 1 minute with a little salt (to taste). Turn off the fire and plate it. Can be served warm or at room temperature.