But I watched Sherlock instead.

And isn’t season three a doozy?

Anyway, it’s almost Valenumtimez Day, so let’s have some more chocolate. I told you about my super easy truffles last time, so let’s revisit Parade magazine for more ideas. Sparkley truffles, awesome! I got a bag of white chocolate chips to experiment with, I’ll tell you how that goes.



In celebration of my finishing this paper, have some chocolate truffles.

Pretty much what is says on the tin, folks. This is my very favorite chocolate recipe.

1/3 cup heavy cream (heavy cream, not regular)
6 oz. chocolate chips (dark chocolate if possible)
2 Tbsp butter
Unsweetened cocoa powder

  1. Put the first three in a bowl device, microwave for thirty seconds, whisk (or otherwise mix), and repeat until the liquid is smooth and shiny, with no globs of anything distinguishable.
  2. Refrigerate for 3 hours or until firm.
  3. Scoop out teaspoonfuls of chocolate, then form into cherry-sized balls.
  4. Roll the truffles (individually) around in a bowl of cocoa, then toss them from hand to hand to shake off the excess. Cover and refrigerate until you’re ready to eat them.

Yes, it says microwave up there. Super easy, super delicious. Your friends will invite you over more often so that you will make these for dessert. I adapted it from the recipe in PARADE. They said to boil the cream; no way was I going to do that.