"Les Truffes Au Chocolat"

When we started blogging and reading blogs one of the very first blogs we fell in love with was Tartelette created by Helene Dujardin! Helene's delightful blog can only be described as a feast for your senses! Helene is a former pastry chef for a French restaurant and now works as a food photographer, food stylist and food writer. Her style is impeccable, she has a way of making food look and sound like literal works of art! Today we are lucky enough to have Helene share her Les Truffes Au Chocolat {dark chocolate truffles} recipe with us...a perfect addition to our "chocolate week"! Truffles are such a decadent, luscious and satisfying chocolate treat...perhaps one of the first "mini desserts"!?! They make such a lovely gift, wrapped up in a gorgeous box and are a perfect small dessert to display on a sweet table! Wouldn't it be "sweet" to make these Les Truffes Au Chocolat for your Valentine this year!

"Les Truffes Au Chocolat"

Recipe courtesy of Helene Dujardin

8 1/4 oz bittersweet dark chocolate (chopped, broken, or chips)

1 stick unsalted butter, at room temperature

2 large egg yolks

1 cup powdered sugar, unsifted

cocoa powder for dusting

Melt the chocolate in a large bowl set over a pot of simmering water (make sure that the bowl fits snuggly over the pot so that very little steam escapes). Stir occasionaly. Remove from the heat and add the butter, one tablespoon at a time. Stir until completely incorporated. Add the egg yolks and powdered sugar whisking until the batter is smooth.Refrigerate until firm, about 2 hours. When ready to roll, scoop out balls of ganache with a spoon, roll them in between your palms fairly quickly and set them on a baking sheet. Cover loosely with a piece of plastic wrap and refrigerate overnight. The next day, roll them in the cocoa powder and keep refrigerated until ready to eat.Yields 35 to 45 truffles, depending on size.

Tartelette Blog

Helene Dujardin

Please join us tomorrow as we giveaway a "Chocolat" ruffled and hand-glittered letter garland! Perfect for your next "chocolate" party!!

Invisible Pops

We have to say sugar work is one of the hardest things to master in the pastry world, but also one of the most rewarding to accomplish! Starting out can be a little bit frustrating, but here is a great project to get you started! We love these "invisible pops" from Martha Stewart! You can add pretty much anything to them, candy, seeds, nuts....how about some edible glitter!?! Its amazing what some corn syrup and sugar can create!

To check out the "how to" go here!

Caramel Apple Cake

So on Friday we asked our facebook readers what kinds of desserts they look forward to most in the fall, apple or pumpkin!?! Most people said pumpkin and that is what we would say too! So we thought it would be fun to share a delicious pumpkin recipe today, however, in the midst of searching for something amazing to share, we came across this blog...The Great Cake Company! We researched it a little bit and realized this cake shop is located in the Chicagoland area, pretty close to where we are located! We love local businesses and supporting them! Jamie, the owner of The Great Cake Company, is a self taught cake artist and let us tell you, we are impressed! One of the cakes that really caught our attention and we thought was perfect for this time of year is her Caramel Apple Cake! Just the sight of her photo is enough to make your mouth water! What could be a better fall dessert than Caramel Apple Cake!?! We can not wait to try this recipe...can you!?!

To get this recipe check out Jamie's blog! {Caramel Apple Cake}