Back to the Hungarian post

For the dark chocolate part:

120 ml (double) cream

160 g dark chocolate

20 g butter

1 tablespoon whisky

 

For the milk chocolate part:

120 ml (double) cream

160 g milk chocolate

20 g butter

1 tablespoon rum

 

For the white chocolate part:

120 ml (double) cream

160 g white chocolate

20 g butter

1 tablespoon sherry

 

For the coating:

50 g white chocolate

50 g dark chocolate

50 g milk chocolate

Johanna announced Sugar High Friday #25, in close co-operation with God :). Who am I to be opposed to such supreme powers? :) The very moment I read her lines I knew that I had to do a triple chocolate thing. I let the divine thought :) settle - counting calories of truffles is useless anyway, so one chocolate or three, it just doesn't really matter. First I prepared the dark chocolate part: I brought the cream to boil, then removed it from the heat and stirred in the chocolate. When it had melted, I added the butter and the whisky, poured the ganache to a bowl and let it cool down somewhat. The I repeated the same method with the milk chocolate and poured it in a spiral into the dark chocolate cream. Again, the same thing with the white chocolate. When the whole ganache had cooled to room temperature, I chilled it for overnight. Today I started to scoop nice little balls of it with a melon baller. God might have already read  too many truffles recipes in the past days :) - my mellon baller got broke halfway through. As it was absolutely out of question that the Lord would not have a sweet tooth, my interpretation of the divine sign was to get a better mellon baller :). So I did:

and I went on with my new Stainless Steel Friend. The results of our co-operation were these nice little marbled balls:

I was cruel enough to send the shivering, naked little things back into the fridge :). After finely grating the remaining 50 g chocolates (like parmesan) to a bowl and shaking them together, the nudists could come out of the cold and received their coatings by rolling into the ground chocolate. Here they are finally: The basic truffles recipe I used is from Chocolate&Coffee.

Back to the Hungarian post 

100 g dried apricots 

200 ml apple juice 

40 g pecan nuts

80 g herb and garlic cream cheese 

as many leaves of rosemary as apricots 

Soak the apricots in the apple juice for at least 8 hours or rather overnight. Drain them next day, pat dry with kitchen paper and cut them along one of their longer sides. Stuff them with the cream cheese, place a leaf of rosemary on top (the original recipe says taragon, but I couldn't find fresh in the shop) and crown each with half a pecan nut. Serves two.

Rose Elliot: Veggie chic.

Back to the Hungarian post 

150 ml tomato juice

7 cl vodka (maybe more :) )

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon Tabasco sauce

pinch of salt

pepper

Mix and drink up :). Serves one.