V-Day/B-Day Treat!

Sooooo...It's Valentine's Day! (And my birthday)... This gives me reason to have something to celebrate, and why not celebrate with CHOCOLATE?!? This recipe was taken from "Chocolate, A Love Story." 

Fried Chocolate Truffles...

Prep time: 4 hours

"Cook" time: 2-3 minutes

You will need:

-microwave-safe bowl

-large bowl

-baking sheet

-parchment paper
-deep saucepan or small bowl, for frying

Ingredients:

- 1 1/2 cups heavy cream

-16 oz. dark chocolate

-1 stick unsalted butter, softened

-3 tbsp.'s almond or other liqueur

-1 large egg, beaten

-3/4 cups flour

-1 cup shredded coconut

-3 cups vegetable oil (for frying)

Directions:

-pour cream into a microwave-safe bowl and heat in the microwave until it comes to a boil (a few minutes)

-place chocolate in the large bowl, and pour the simmering cream onto the chocolate. Wait two minutes exactly, and then stir until smooth.

-Cover and chill in the refrigerator for at least two hours.

-Scoop chocolate mixture into small balls using a small ice cream scoop, melon baller, or teaspoon.

(you can powder your hands with powdered sugar to keep the chocolate from sticking to you)

-Place on a baking sheet lined with parchment paper.

-Freeze for at least two hours.

-Prepare three shallow bowls containing 1) the beaten egg, 2) the shredded coconut, and 3) the flour.

-Roll the balls first in the egg, then in the flour, then in the egg again, and finally in the shredded coconut.

EGG-FLOUR-EGG-COCONUT

-Allow them to set in the refrigerator for 5 minutes.

-Then, dip them all again in the same order: EGG-FLOUR-EGG-COCONUT

-Freeze for one hour.

-Add the vegetable oil to a deep saucepan or small pot, and bring to 375 degrees.

(A good way to test if the oil is hot enough is to run your hand under some cold water and flick some water into the pan. If the oil is hot enough, it will crackle.)

-Carefully fry the truffles until golden brown.

-Serve hot!

Cheers, foodies!