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Baking Is Science For Hungry People: Belgian Chocolate Truffles

Hello Friends,

I mentioned yesterday in the Charlotte Beer Babes September Beer Class post that I would be giving everyone the lowdown on the Belgian Truffles that I made for the beer event.

As promised, here we go into chocolate land!

So I had been researching and trying to find some good, easy to transport Belgian recipe ideas for the Belgian Beer Class that we were doing for September, and all I could really find were mussels (I love y’all but not that much!), endive (doubt that would’ve been eaten), Waffles (hard to transport), and truffles (winner winner truffle dinner!). I think I chose well. ūüôā

So to make the truffles, I needed a recipe to go off of, and I found a great one from the Belgian Travel site. I did change a little, but these were SUPER easy to make up. Warning: you will become addicted to these, and they do take some handling work to assemble… totally worth it though!

Take 1/4 cup of butter and 8 oz of bittersweet chocolate chips (I use Ghiradelli) and melt in a metal baking bowl placed inside a saucepan filled with water (double boiler cheat!) over low heat, stirring occasionally to keep smooth. Use a wooden spoon or silicone spatula for best results.

Once completely smooth, remove from heat, stir for 15 seconds, and then add in 1 tbspn vanilla extract and 3/4 cup sugar. Stir until completely dissolved. Place the mixture in the freezer for 25 minutes, stirring every 5 minutes, until starts to harden just a bit. Mixture should still be a little liquidy.

Remove the bowl from freezer and add 1/3 cup powdered sugar to the mixture, stirring until fully incorporated. Take a cookie sheet that will fit in your fridge, and line with wax paper. Take 3 small bowls and place 1/2 cup coconut flakes, 1/4 cup cocoa powder, and 1/4 cup chopped pecans (or similar nut) in each “topping bowl”.

Take pinches of your chocolate mixture and roll into 1-inch¬†balls in your hands, then roll the ball in one of the 3 “topping bowls”. Place on cookie sheet in rows, and note that you don’t need to have space between these like you do anything you’re baking. Once sheet is filled completely, place in fridge for 1 hour to allow to set.

Serve and enjoy! (Tip: These go especially well with darker beers like the Pater 6 we tasted in Beer School!)

cocoa belgian truffles chocolate no bake desserts

Cocoa Belgian Truffles!

coconut belgian truffles chocolate no bake desserts

Coconut Belgian Truffles!

pecan belgian truffles chocolate no bake desserts

Pecan Belgian Truffles!

Craft You Later,
Beth

Baking Is Science For Hungry People: Bittersweet Chocolate Buttercream Frosting

Hello Frosting Fans!

I made another frosting recently that I think you’ll enjoy! This one I used food coloring to dye a green, to go with my friend’s Birthday Cupcakes, since that is her favorite color. But that part is definitely optional!

Bittersweet Chocolate Buttercream – YUM!

To start, if you do want to use food coloring, I highly recommend you get this from Hobby Lobby, or this one from Michael’s, or something similar from whatever crafting store you frequent! I prefer the Wilton Icing Color Set, but the Duff’s will work just as well!

Wilton Green Icing Color

So to make this delicious and pretty confection, I started with the basics for any self-respecting buttercream frosting: creaming 1 cup of slightly softened unsalted butter with 2 tspn vanilla extract and 1/3 cup unsweetened cocoa powder until nice and smooth. Once this is smoothed out, add in 2 cups of powdered sugar and another 1/4 cup of unsweetened cocoa powder and mix on high speed until well blended. Once this gets to a smooth state, IF you need it a little thicker, then add in another 1/2 Р3/4 cup of powdered sugar by 1/4 cup increments, and blend until smooth.

To color: Take a fresh toothpick, swirl it in your food coloring until you have a pretty good and thick layer on your toothpick, and ‘wipe it off’ into your frosting. I basically took the lower half of a toothpick and got a gob of green on it, had the mixer still going and so swirled the green into the frosting as it mixed in, literally wiping off the frosting on the toothpick (with the extra coloring included) to keep mixing it. I ended up doing this process 3 times – I used one toothpick on either end, plus one side of another toothpick, to get the desired color which is pictured above. Store in a bag and let it cool for at least 2 hours, or overnight. If it’s solid, just let it sit for 5 minutes and come to room temp before putting onto your cupcakes or cakes!

Frosted and delicious!

NOTE: You don’t want to keep dipping your toothpick end you’re using into the color repeatedly, because it will leave behind the frosting residue, which could cause bacteria and contamination on future uses for other frostings!

The flavor of this frosting comes out very bittersweet, but still incredibly chocolate-deliciously. It is not overly chocolatey (though adding more chocolate would fix that), and it’s not overly sweet, but it’s just a perfect meld of bittersweet chocolate. I hope you enjoy this, and please let me know you’re

Craft You Later,
Beth

Baking Is Science For Hungry People: Chocolate Cupcakes

Hello Friends and Baking Fans,

I have made a slight modification (**gasp**) to my chocolate cupcake recipe from¬† Valentine’s Day. I think I’ve improved upon it slightly, but I may be slightly biased on that. I found it a little smoother tasting and better as a stand-alone, but… You tell me!

Chocolate Cupcakes

To make the cupcakes, I started with 1 cup (sticks) of unsalted butter. I added 1 cup of sugar to this in my stand mixer, and creamed the butter out of it! (hehe, you laughed a little admit it!) Anyways, from there, once creamed really well, gradually add in 2 1/4 cups flour, 1 tspn baking powder, 1/4 tspn salt, 2 tspn vanilla, 1/3 cup cocoa powder, 1/2 cup heavy cream and 1/2 cup whipping cream. Mix really well.

Chocolate Cupcake Batter

Now this ooey gooey sticky deliciousness is ready to bake! I used these fun baking cups from Hobby Lobby, which (YAY!) don’t need muffin pans to bake them in – just stick the filled cups on the cookie sheet and bake away! Woooo!

Cupcake Batter To Bake!

So pour your batter into your liners and bake at 350 for around 20 minutes. It may be a little more or less, but mine came out to like 19:48 or something like that. Hence 20 minutes… I’d hate for you to have to time it that exactly! Yeesh.

Chocolate Cupcakes Done!

Once they have turned out and cooled, you can serve them with or without frosting or toppings. I stuck mine in the freezer for about 15 minutes to cool them quickly, since I was getting ready to leave… BUT I served with and without frosting, and they went over really well both ways! So let me know how you like these cupcakes, and I hope you enjoy this yummy chocolateness amongst all this heat out there! Maybe dipped in cool whip if you don’t want to make frosting… ūüėČ Mmmm! Anyways…

Craft You Later,
Beth

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