Dark Chocolate Brownies
- 2 (3.5 ounce) 70% Dark Chocolate bars
- ½ cup unsalted butter
- 1 cup sugar, 2 medium eggs
- 1 egg yolk
- 4 tbsp freshly made espresso coffee
- 2/3 cup plain flour
- 1 tsp baking powder
- ¼ tsp vanilla extract
- Pinch of salt
- Handful broken walnuts
Preheat the oven to 350 degrees. Line the base and sides of a 12 x 8 inch roasting pan with non stick baking spray.
Melt the chocolate in a double boiler or in a bowl set over, but not touching, hot water. While the chocolate is melting, cream the butter and sugar until light and fluffy. Then add the whole eggs and yolk a little at a time beating continuously. Stir in the chocolate and coffee.
Sift the flour with the baking powder and salt then fold into the mixture with the crushed walnuts.
Pour the mixture into the prepared pan and bake for 20-25 minutes or until the interior resembles fudge, not a sponge. Cool in the pan and cut.
Rich Chocolate Truffles
- 1 2/3 cups whipping cream
- ½ cup real butter
- 8 ounces semisweet baking chocolate, chopped
- 1 1/3 cups semi-sweet chocolate chips, chopped
- 1 tablespoon vanilla extract or liqueur
Coating:
- 12-18 ounces semi-sweet chocolate chips or milk chocolate chips
- 2-3 tablespoons shortening
- ¼ cup powdered sugar
- ¼ teaspoon milk
In saucepan, combine whipping cream & butter. Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; chill until firm. With spoon scoop mixture into 1 inch balls. Coating: Melt chocolate & shortening over low heat; stirring constantly (use 1 Tbsp of shortening for every 6 oz. of chocolate). When mixture is smooth remove from heat. Dip each truffle into coating. Place them on foil or in foil candy papers & allow to harden. Mix powdered sugar & milk and drizzle over truffles in various designs.
