I just whipped up some OMFG delicious chocolate truffle sauce for the neighbors. It was quick, it was easy, it is To Die For. Here’s the recipe from PDXKnitterati:
Chocolate Truffle Sauce
24 oz semi-sweet belgian chocolate chips
One pint heavy whipping cream
1/2 cup butter, cut into chunks and softened
Five 8 ounce jelly jars
Place the chocolate chips into a large heat-proof mixing bowl; place the bowl over a large pot filled with hot water – don’t let it sit over boiling water, lest you ruin it. Keeping it at a very low simmer will work. Let the chocolate melt as you proceed with the recipe. Be very, very careful not to get even one drop of water into the chocolate throughout the process; it will cause the chocolate to seize up and become grainy and awful. It’ll taste ok, but look terrible. We don’t want this. Be cognizant of drips.
In a small saucepan, bring the cream to a boil, stirring constantly. Pour the cream over the chocolate chips, stirring until the chocolate has melted and the mixture is smooth. Stir in the butter until blended and watch it become a shiny, smooth, amazing texture. Ladle the sauce into jars; cool completely before screwing on lids. Store in the refrigerator (all that butter and cream!) It will become quite solid as it sets up, but still scoopable. A wide-mouthed jar is probably preferable for ease of access.
Makes about 5 cups
It took me less than a half hour, and now we have nice little handmade gifts for each neighbor.
And now… now I must brave Joann’s the day before Christmas Eve, because I have no elastic. DAMMIT.
Cover me, I’m going in!