For more variations on rustic truffles, visit mimischocolateblog.com
½ cup Grocer’s Daughter Chocolate dark chocolate chunks
2 ½ tbs olive oil (or coconut oil)
2 ½ tbs water
3 tbs cocoa powder
variations: roll cinnamon or sugar, add chopped ginger
Makes 5-6 truffles.
Place all ingredients into top of the double boiler. Bring water to a simmer. Take care not to splash water into the chocolate–this can make the chocolate “seize.”
Keep heat on low. Stir all ingredients until creamy and incorporated. Remove the bowl from the heat. Place mixture in the refrigerator until set, about 20 minutes or until firm enough to scoop. Place a piece of parchment paper on a cookie sheet or use a sil-pad. With a melon baller or teaspoon, scoop truffle mixture onto the parchment in small balls. Chill the balls in the refrigerator until firm, about 5 minutes. Roll the balls into even, round truffles. Chill until ready to serve. Serve truffles at room temperature or slightly cool. Note: Double or triple recipe for more truffles; the chilling time will increase. Roll in cocoa powder.
Refrigerate truffles in sealed container up to 2 weeks or freeze in freezer containers no more than 3 months.
Mimi Wheeler, our Founder, has a new blog full of delicious chocolate recipes (with more to come)! Click here for her recipe for Vegan Ginger Truffles
This is a delicious and simple recipe inspired by traditional Oaxacan mole’ sauces. It was a huge hit at the Traverse City Food Festival!
Grocer’s Daughter Pulled Chocolate Chicken (quick and easy to make in slow-cooker)
2 lbs boneless chicken (We recommend locally-grown boneless breasts/wings)
4 tbsp olive oil (or healthy fat of choice), separated
1 med onion, diced
3 heads of garlic, minced
3 tbsp Grocer’s Daughter Chocolate Chocolate Chili Rub; 1 tbsp reserved
2 ½ cups stewed tomatoes (I like to use canned tomatoes from our garden)
2 chipotle peppers, chopped, in 2 tbsp adobo sauce
½ cup raisins (I prefer white raisins)
¼ cup nut or almond butter (I recommend Naturally Nutty peanut or almond butter)
½ cup Grocer’s Daughter Chocolate Dark Chocolate Chunks
1 tsp cumin seed
1 cinnamon stick
1 tsp sea salt (or to taste)
In heavy bottom pot, cook onions in 2 tbsps olive oil (about 3 mins), add garlic and cook a few more minutes. Transfer to slow-cooker.
In same pan, brown chicken in remaining olive oil. Dust with 2 tbsp Grocer’s Daughter Chocolate Chili rub while cooking. Transfer to slow-cooker.
Add stewed tomatoes, chipotle peppers, adobo sauce, raisins, nut butter, Grocer’s Daughter Chocolate Dark Chocolate Chunks, cumin seed, cinnamon stick and remaining Grocer’s Daughter Chocolate Chili Rub. Cook for 3 hours on high or 5 hours on low.
Remove cinnamon stick and serve with blue corn chips, tortillas or over polenta. Top with sour cream, salsa or fresh cilantro. (6-8 servings)
- Jody Dotson...Read More
- 1 cup raw organic cane sugar; 2 Tbsps organic cane sugar
- 4 eggs separated
- 1/3 cup your choice of Kahlua, Chateau Chantal’s Cerise or Dark Rum
- 1 cup heavy cream
- 12 oz Dark Chocolate Chunks
- a dash of sea salt
Alyssa made the Kahlua version for a party and everyone loved it. Jody used Chateau Chantal Cerise at a recent cooking class at the students raved over it. Many traditional recipes call for rum. Use your spirit of choice!
Slowly heat chocolate and heavy cream in a double boiler (you can use a bowl over simmering water if you don’t have a double boiler) until completely dissolved and the mixture has melted. Be careful not to scorch chocolate. In a separate bowl, mix egg yolks, sea salt and Kahlua/Cerise or Rum. Lightly warm through using double boiler on the stove.
Transfer the chocolate mixture into the egg yolks/sugar and allow to cool. In a separate bowl, whip egg whites and 2 TBSPs of sugar until stiff and then fold into cooled chocolate mixture.
Refrigerate at least four hours, even better if over night.
Top with whipped cream and shaved chocolate. Enjoy!
9 oz. 70% dark chocolate
3T tahini (sesame seed paste)
2/3 cup all-purpose flour
1/2t baking powder
1/2t sea salt
2 eggs, at room temperature
3/4c organic raw cane sugar
1t vanilla extract
1/2c sesame seeds
In a small sauce pan, melt chocolate and butter over low heat, stirring frequently until smooth. Remove from heat; stir in tahini and set aside to cool.
In a small bowl, combine flour, baking powder and sea salt; set aside. Beat eggs, sugar and vanilla in a large mixing bowl until frothy and pale. Beat in chocolate mixture until just combined. Cover and chill dough in the refrigerator until it’s easy to handle.
Preheat oven to 350 F. Pour sesame seeds into a shallow bowl. Roll dough into 1 inch balls; press the top of each ball into sesame seeds. Place on cookie sheets lined with parchment paper 2 inches apart.
Bake for 10 to 12 minutes or until puffed on top and flat on the bottom. Transfer to a wire rack to cool completely. Makes about 40 cookies....Read More
We’re proud to host this year’s Asparagus Festival Recipe Contest! The Asparagus Festival Recipe Contest Entry Form is here.
Saturday April 26 from 11:00am-1:00pm
For 15% off your truffle/caramel order in March, type the following code into the coupon field: march (lower case)...Read More
Grab your sweetie or your best pal for a night of Sweet and Spicy truffle making at the Downtown Market. Friday, Feb 21st from 6-8 pm.
Swoon over the GDC Grand Rapids crew’s delectable creations here on Instagram (including a honey caramel chocolate apple). Click here...Read More
We have 2 more classes scheduled for September. Sign-up here
Click here for info on our upcoming community celebration, September classes and our new location in Grand Rapids!...Read More ...Read More