- 7 tablespoons butter, unsalted, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 3 tablespoons cocoa (I used a mix dark and black cocoa)
- 1 1/4 rolled oats
- 3 tablespoons of your favorite liqueur (I used chocolate liqueur)
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
Your coating of choice (list follows)
1. Cream together butter and sugar till fluffy. Add in other ingredients until smooth.
2. Roll the mixture into small balls and dip/roll them in coating of choice.
3. Let them harden in the fridge. Chocolate balls will last at least 1-2 weeks.
- Cocoa powder
- Melted chocolate (dark, milk, white)
- Chopped nuts
- Layered chocolate
- Desiccated coconut
- Decorative icing
- Colored sugar crystals
- Glazed cherries or peel (a simple single fruit piece at the top of a truffle will appear very effective), or chopped dried fruit pieces
- Icing sugar
Wonderful in loaf…..try it in muffins too!
I was looking for something to do with a 4 lb 3 oz zucchini my husband brought home from work. A friend had suggested chocolate zucchini bread. I had never baked it and had never even tried it before. So glad I did. The zucchini adds to the moistness but does not take away from the flavor of rich chocolatey taste. You can also shred that extra zucchini and freeze it for future use and bake some loaves of the wonderful bread in the winter.
- 2 cups granulated sugar
- 1 cup canola oil
- 3 eggs, large
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups whole wheat flour
- 1/2 cup baking cocoa
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 cups shredded zucchini
- Chocolate chips (optional)
- Preheat oven to 350°. Spray two 8-in. x 4-in. loaf pans with non-stick cooking spray.
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, cinnamon, salt, baking soda, and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini.
- Transfer to the two prepared loaf pans evenly. (optional: sprinkle with chocolate chips)
- Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Yield: 2 loaves