ORANGE LIQUEUR TRUFFLE BARS...

Happy Monday! So I know that searches for the best chili, hot wings, dips, sandwiches, etc. are probably the most popular this week due to the Super Bowl happening this weekend. I know, I know, I know. But you will have to forgive me for skipping right over the Super Bowl food and heading straight toward something that is probably more suitable for Valentine's Day. I mean, I personally could watch the game with this recipe alone in hand and be fine because it's CHOCOLATE, but still...

So last week I was looking through one of my favorite cookbooks, "The New Classics," by Donna Hay (It's well worth the investment if you love good cookbooks and stunning food photography). I ran across her simple recipe for truffles and it just looked too easy and good to ignore. So I whipped it up a version of it yesterday and well, it's official. These are the truffles I will make when time permits instead of buying them at the store. These are the truffles I will now make for my friends on special occasions. These are the truffles (minus the liqueur) that I will sneak into my future children's lunchbox. They are SO GOOD! The key here is to buy the best quality chocolate you can get (i.e cacoa content of 70% or higher). It makes a huge difference. The truffles have a rich taste and texture with this hint of orange flavor that just takes these over the top. AND if you sprinkle them with a little cocoa powder or sea salt (my fave), then your taste buds are in for the most perfect explosion of chocolate-y flavor. The bottom line is that if you love chocolate and have 10-15 minutes of prep time to spare, then make these for yourself or for someone you love. They will love you right back. Promise. :)

Here is what you need and what to do:

300g dark chocolate, chopped
300g semi-sweet chocolate, chopped
3/4 cup heavy cream
2 tablespoons orange liqueur, optional (I used Cointreau)
1 1/2 teaspoons vanilla extract
Sea salt (I used Maldon sea salt)
Cocoa powder

1. Line an 8x8 baking pan with parchment paper and set aside. Cut the paper a little long so that it hangs over the sides of the pan. This will make it easy for you to lift the chocolate out of the pan when it is ready.

2. Start a bain-marie by adding a small amount of water to a medium sauce pan. Bring that water up to a simmer. Then turn the heat down to low.

3. Add the chopped chocolate to a heat-proof bowl that will eventually fit over the pot of simmering water. The add the heavy cream to a small saucepan over medium-low heat and bring it up to a tiny simmer.

4. Once the cream starts simmering (you will see tiny little bubbles on the edge of the saucepan), turn off the heat and pour the cream over the chopped chocolate. Place the bowl over the pot of simmering water and stir until the chocolate has completely melted.

5. Add the orange liqueur and vanilla to the melted chocolate and stir until they are incorporated. Pour the chocolate into the pan and spread it out evenly with a spatula. Place it in the refrigerator for 2-3 hours until it has completely set.

6. Once the chocolate has cooled, lift it out of the pan and let it come to room temperature. Then cut it into bars or squares. Sprinkle a little sea salt and/or cocoa powder over the bars and serve!

Images by me