I’ve had this recipe in mind since before Christmas, but have been waiting for the right moment and the right people to test it on. It’s based on a recipe that my friend Nathalie forwarded to me, though I’ve personalized it with several other ingredients, including beets to compensate for using less sugar and to give it a richer, darker colour, as well as some coconut milk and rum for additional flavours. So much for my resolution to eat better in the new year.
When my friends Daniel and Danielle invited me to Sunday dinner tonight, I knew it would be the perfect opportunity to bring this dessert. Daniel is one of the best cooks I know – each dinner party is always replete with bold, flavourful meals, good Italian wine and lots of laughs. But as he was making chicken tikka with some of his home-roasted and ground marsala spices, I knew that any accompanying dish I contributed to the evening would have to be worthy enough as a following act.
Don’t be scared off by the thought of eating rice for dessert – it’s like rice pudding, but with sinful chocolatey goodness. I guarantee this will be a hit!
Serves 6. Preparation and cook time: 30 minutes
Sometimes I wish I drank more often.
No, really. I feel like if I did, I would have this wonderful pantry full of liqueur to use in my baking recipes.
This recipe calls for (an irritatingly small amount of) Kahlua, and it just didn’t seem worthwhile for me to buy some to only use 1 tablespoon of it. Why are these truffles Mexican? Not because they are spicy, but because I made them in honour of a Mexican friend of mine. They are a perfect sweet treat to have with an after-dinner cup of tea or coffee ( or, if you are so lucky, Kahlua?). Enjoy!
You will need:
12 ounces (or, 1.5 cups) of bittersweet chocolate, finely chopped
1.5 tablespoons instant espresso powder
3/4 cup whipping cream
(optional: 1 tablespoon Kahlua)
1/4 cup unsweetened cocoa powder