I really want to tell you an amazing story about something going on in my life. But really, this week was fairly uneventful. I only saw Blondie for a couple of hours on Thursday night (he brought me some Pei Wei!). Except for the part where I was in Chicago to be hooked up for a neurostimulator trial. Basically. I now have some electrical leads in my spine and get to keep them for a week to see if the big surgery where they implant the whole contaption will work.
But, that is not a fun and exciting story. It only explains why I am only comfortable lying down or standing up. For some reason, I can’t get comfortable while sitting. (It might have something to do with the multiple stitches in my back holding things in place). So, I am baking. I made lemon-thyme shortbread, these truffles and the yeast starter for raspberries & cream doughnuts.
Tomorrow, I will be baking a brown sugar spice cake to do my time arts class homework.
That’s a lot of desserts. Too bad Blondie went to South Bend for a Notre Dame football game and skipped out on coming to Champaign to take care of his invalid girlfriend. No baked goods for him until next weekend.
Maybe Emily will have a cookout tomorrow, and there will be people around to eat all these goodies. Or else I am going to have to hunt down my art class instructor and bribe him with baked goods to give me an A.
- 225 grams (8 ounces) dark chocolate, the better the chocolate the better these will taste
- 1 cup heavy cream (or So Delicious cream will work for vegan truffles)
- 2 tablespoons raspberry liqueur
- 1/2 cup cocoa
- Finely chop the chocolate and put into a mixing bowl.
- Heat the heavy cream in a small sauce pot on medium until it is about to boil.
- Pour the cream over the chocolate and let sit for 1 minute.
- Stir the chocolate and cream until you have one smooth mixture.
- Add the liquer.
- Put in the fridge to set up for a couple of hours.
- Scoop ganache with a cookie scoop (or a spoon if you don’t have a scoop) and roll into balls.
- Roll in cocoa and allow to set up before serving.