Monday, February 12, 2018

Magazine Monday #7: Valentine's Chocolate Strawberry Truffles (And #FoodBloggerLove!)

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Happy Magazine Monday, happy Valentine's Day Week, and happy #FoodBloggerLove Day!

You may remember me taking part in Food Blogger Love 2017...this year, I was paired up with the fabulous Mayuri of Mayuri's Jikoni!  Mayuri, who is from Kenya, began blogging the year she turned 50.  She dedicated her blog to her mother, mother-in-law, and aunt, all who she credits with assisting in her learning how to cook.  (I also love that one of her goals is to show people that vegetarianism isn't just about "rabbit food"!)

I didn't make a recipe from her blog like I did for my partner last year, mainly because it's Magazine Monday and allegedly National Truffle Day.  (I say allegedly because when I went through all the Mondays of the year, I noted today as National Truffle Day, but now I can't find my source, and the Internet is telling me National Truffle Day is May 2.  If someone could confirm that I'm not crazy and let me know if you see February 12 as NTD, I'd appreciate it.)

Anyway, check out Mayuri's Jikoni ("jikoni" means "kitchen" in Swahili!) and bring some Food Blogger Love to her social media, too!  (Facebook, Pinterest, Instagram, and Twitter

On to truffles!

On this (alleged) National Truffle Day, I made these super, super easy strawberry truffles that make an excellent last-minute Valentine's Day gift for your special someone.  4 ingredients and a couple hours, and you'll have sweets for your sweetie.  (Or something way less cheesy...)  These taste like chocolate-covered strawberries, so you know I'm a fan!

Make these truffles, check out Mayuri's Jikoni, check out the other bloggers in the link up below, and have a super happy Valentine's Day!

Valentine's Chocolate Strawberry Truffles
Makes about 15 truffles


1/2 cup heavy cream
2 Tbsp. butter
8 oz. bittersweet chocolate
1 bag (about 1.2 oz.) freeze-dried strawberries

Roughly chop chocolate and place in a medium bowl and pulverize strawberries in a blender or food processor.

Bring cream and butter to a boil over medium-high heat, stirring constantly to prevent burning.

Pour butter and cream mixture over chocolate and stir until melted.

Chill until firm, at least 2 hours.

Scoop chocolate into 15 1-inch balls.  Roll chocolate balls in pulverized strawberries until well-coated.  Chill until set.

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