{TASTE} Decadent Truffles and Sipping Chocolate Recipes

One of my favorite indulgences is chocolate. While traveling Europe recently I discovered a very rich drink that had captured my heart. Ultimately this drink sent me on a quest to figure out how to make such a decadent treat. Sipping chocolate – a rich, slightly thick smooth chocolate that is prepared simply with chocolate and hot milk.

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Start with 6 ounces of a rich dark bittersweet chocolate bar – I used Scharffen Berger brand. Shave the 6 oz bar with a microplane grater until finely shaved. Heat approximately 1-2 Cups of whole milk.

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Pour shaved chocolate into a small pitcher like the one shown. I added 1-1/2 C hot milk stirring until well blended and the right consistency of a smooth and rich hot chocolate. Once the chocolate was blended I pour a small amount of the hot chocolate to a small espresso cup by Apilco (French Porcelain) and can be purchased at Williams-Sonoma.

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I added fresh whipped heavy cream to the top of the drink and sprinkled shaved chocolate over the top. I have also put the cream at the base of cup and add the hot chocolate over the whipped cream – either way you get this amazing perk of tantalizing taste that will keep you running all day long and wanting more.


I’m Cindy Montgomery, Designing the Senses reviewing the sense of taste. If you need your world designed give me a call at 612.226.8044.

Decadent Chocolate Truffles



8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or
higher), well chopped (or grated) into small pieces (you can use a food processor too)
1/2 cup of heavy cream
1 teaspoon of vanilla extract
Truffle coatings
Cocoa powder
Coconut (I toasted mine)
Cherries soaked in Cherry liqueur
Finely chopped pecans/almonds

1. In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).

If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.

2. Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)

3. Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4. Roll in cocoa powder or chopped nuts or any of the variety above and serve, or place back in the refrigerator until needed.

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