Monday, April 9, 2012

I only had half of one

dark choclate truffles with raspberry compote

I've been wanting to bake/cook something really decadent all week.   The extent of my cooking for the past week has been mainly grilling, due to my "diet."  I was planning on making these red gems for Passover dinner but I simply did not have the time.  This is how my weekend got started. 

Friday a little after midnight, Levi got up with a fever.  He was up all night and didn't fall asleep until 4 am.  Then he got up at 6 am like nothing ever happened, happy as can be.  He didn't have a fever so we sent him to daycare and I dragged myself to work.  Levi's fist haircut was scheduled for later that day.  I picked him up and went to his haircut.  He did very well.  He whined a little, but overall I would say it was a success.  He looks like a little man now.  Then we went to my MIL's for Passover dinner (so weird to say that, Mother In Law) hee hee.  During the Sader and dinner, Levi was not in great shape so we rushed home before dessert.

I was home with Levi all day Saturday, but I started feeling under the weather.  Thank goodness he napped for 4 hours.  He must have not been feeling well either.  Then we had to go back to my MIL's house for round II of Passover dinner.  Levi was in good form but I was in sorry shape.  I barely made it through dinner and rushed home.

Sunday, I was bed ridden all day.  I found a few hours in the afternoon when I felt well enough to make these Dark Chocolate Truffles with Raspberry Compote (recipe here).  FYI, I only had half of one.  They are rich and decadent. 

Chop up 8 oz of bittersweet chocolate and let it melt in 1/2 cup of warm heavy cream.
 Process 1 package of chocolate wafers and fill cupcake liners.
Next time I will only fill them halfway.
This is what it looks like when the chocolate has melted.
After chocolate mixture has cooled for an hour, place a dollop on top of the chocolate wafers and smooth top with a spoon. Refrigerate for another hour.
Heat 1/2 cup sugar, 1/2 cup water and raspberries in a sauce pan for 10-15 minutes and let them cool.
Then top with raspberry compote and a fresh raspberry.


  1. These look absolutely delicious! I might have to give these a try! Thanks for sharing and hope you guys are feeling better!

  2. Thanks Jeannie! Levi didn't make it to daycare today. :(
    How is your newborn? Congrats!

  3. Thanks! Rough night last night but you might have guessed that with the 3am post :-). But those are to be expected. Sorry your lil' guy is still under the weather. I love reading your blog. I wanted to have finished my Nigella recipes by now but the excess weight and trying to be healthy didn't fit soo had to slow down. Oh well! Looking forward to your next post!

  4. I don't know how you do it with 3? You are definately stronger woman than I am. I enjoyed seeing your cooking as well on FB. It is a hard compromise trying to cook something delicous and healthy at the same time. I find myself struggling to be creative with recipe ideas everyday. My thought is to cook healthy for 6 days of the week and cook/bake something really decandent once a week. Everybody deserves a treat right? Thanks for following my blog Jeannie.