Chocolate Truffles

1/3 cup heavy cream
1/2 pound dark chocolate (tempered or store-bought chocolate chips)

Directions

Heat cream in a pot over medium-low heat on the stove. (Stir as needed to prevent burning/sticking.) Heat until you see small bubbles rising.

Meanwhile, heat chocolate in a microwave safe bowl in the microwave (or over double boiler) for 30 seconds at a time, stirring each time until chocolate is just melted and creamy. (The chocolate will be hot and continue to melt as you stir.)

When the cream and the chocolate are near the same temperature, mix cream into chocolate and stir just until combined. Let cool in refrigerator for about 20-30 minutes or until set (firm, but malleable). Remove from fridge and begin rolling into balls. Coat with cocoa powder, dessicated (or shredded) coconut, nuts, whatever.

Variations

Infuse the cream with flavors such as ginger, lemon/orange/lime zest, coffee, tea, etc. to get a flavored ganache.

While the cream is heating on the stove, add grated ginger, or citrus zest - make sure to wash the rind - and let the cream absorb the flavor before removing from heat. (Same rules apply as above, in that you want to only heat the cream until small bubbles begin to rise, without boiling.)

Use a cheesecloth or strainer to eliminate the rind/zest/coffee flecks, etc. from making their way into the chocolate.

Cool ganache. Roll into balls and coat with cocoa powder, etc. (as desired)

CARROT GINGER SOUP

5-6 TBSP butter

1/2 onion chopped
ginger - about 1/4 cup
4 cups carrots (I used baby carrots and didn't even chop them up!)

4 cups stock (chicken)
Salt & pepper

heavy cream - added at the end

Directions

Melt butter. Add onions and ginger - cook until soft or onions
transparent (about 5-8 minutes). Add carrots, salt and pepper (cook
about 5 minutes). Add chicken stock and cook, covered, until carrots
are tender. Put in blender and blend (or put through a strainer for a
more velvety consistency). Garnish with cream.

Porcini Mushroom & Gorgonzola Risotto

• 4 cups low-sodium chicken stock
• 1 1/2 ounces dried porcini mushrooms
• 3 tablespoons butter
• 1 medium onion, diced
• 1 1/2 cups Arborio rice
• 2 cups water (as needed)
  
• 1/2 cup grated Parmesan
• 3/4 cup (3 ounces) Gorgonzola, crumbled
• 1/4 cup chopped fresh chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 5 minutes. Add the rice and stir to coat with the butter. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes (use water as needed in 1/2 cup increments until risotto is tender and creamy). Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.