Dark Chocolate Bourbon Pecan Truffles

Yeah. I don't know what more there is to be said, other than that these are not for the faint of heart. I would have tried a batch with good milk chocolate, like Tcho or Scharffenberger, but I'm still in phase 2 of the Always Hungry solution, and milk chocolate will have to wait until Phase 3. This made about 16-18 truffles, kinda on the big side, and just one will do ya.

The ingredient list is very short for something that packs such a big punch:
-10 oz 70-77% dark chocolate
-1/2 cup heavy cream
-2 Tbsp bourbon (unless you don't like it, in which case skip it or add another chocolate-friendly booze)
-1/4 tsp vanilla extract
-1 cup pecans

I'm deviating from my usual Chocolove brand, because Guittard is also really good and it was on sale. Plus, it's local to the Bay Area.

You can use bars, no problem. These are baking discs meant for melting, but I'm pouring the hot cream on top rather than using a double boiler, so I chop them with a serrated knife.

Put the chocolate in a medium-large heat-proof bowl and get out a whisk.

Put the bourbon and vanilla into a little container so you can dump it into the bowl when the cream is hot. I used 3 Tbsp of the bourbon because I really like it, but I'm afraid that might be a little much for some people.

Put the cream in a small, heavy pot over medium-low heat, watching rather more carefully than you might do with water. When the edges start to bubble, give it a quick stir and let heat for another few seconds until it just starts to bubble again.

Turn off the heat and pour over the chocolate with the bourbon mix, whisking quickly for a minute or two until the chocolate is smooth.

Resist the temptation to just pour the whole thing in your mouth.

When it's smooth, scrape down the stuff stuck above on the sides and pop the bowl into the fridge. Let cool for an hour, possible 90 minutes, but in 2 hours as is suggested by most recipes, it's usually really too hard to deal with. I've broken enough scoops to have learned to take it out while it's still malleable.

In the meantime, put 1 cup of pecans in the food processor and grind, starting with pulsing, until they look about like this. Stop before they become flour or butter! If you don't want to deal with this step, you can roll the truffles in cocoa powder instead.

When the chocolate (ganache) is hardened enough to hold together but soft enough to roll into a ball, take it out of the fridge and get out a small scoop or a spoon.

Set the pecans next to the chocolate and a plate with waxed paper or mini cupcake liners next to that. I'm not always organized, but you need to set stuff out before you get your hands sticky!

Scoop out some chocolate, roll it into a ball with your hands, and place it in the pecans. Roll it around in there until it's covered, then move to the plate. Repeat until you're finished with all the chocolate, with maybe a little to scrape out of the bowl for yourself.

Yeah, there's a bite missing from the bottom one. Quality control is important. I finished it after the photos!

Salted Dark Chocolate Cashew Clusters

For me, 70% cocoa content chocolate has long been a special treat that doesn't trigger crazy sugar binges. Now, I've adapted a recipe from Always Hungry by Dr. David Ludwig and Chef Dawn Ludwig that has their official stamp of approval. The recipe makes 4-6 servings, but you can easily double or triple it if you plan to share. Let's get to it!

There are just four ingredients: 

• about 3 oz dark chocolate, 70% or higher cocoa content
• 1/2 cup raw cashews
• 2 Tbsp unsweetened shredded coconut (unsweetened is important if you're following their program, less so if you're not)
• a pinch or two of flaky sea salt (I used Maldon, which was cheaper than I thought)

If your cashews are whole, cut them in smaller pieces (halves or quarters). 

Measure out the coconut and put the two ingredients in a dry pan over medium low heat. 

Toast the coconut and cashews just until the coconut starts to take on a golden color (left). Turn off the heat and let the pan sit on the stove while you chop and melt the chocolate...it will continue to darken (right) thanks to the residual heat in the pan, but you won't risk overdoing it this way. 

I've tried making these without toasting, and they were good, but definitely missing a little something. 

All hail the Chocolove! Thanks to their dark chocolate with sea salt and almonds and this 70% bar, it has become my favorite brand. 

Chop up the bar using a serrated knife and place it in a microwave-safe bowl, preferably glass. 

Place the bowl in the microwave and put it on 50 percent power for 45 seconds. Take it out and stir, then repeat this step until the chocolate is fully melted. As you get closer to being finished, reduce the time to 30 seconds. 

You can also melt the chocolate in a double boiler, I just find that I end up with less cleanup this way. Plus, I gotta use the microwave for something other than the cat's medicine :) 

Stir the coconut and cashews into the chocolate...try not to eat it all with a spoon...

...and then drop spoonfuls onto a cookie sheet lined with a silicone mat or a piece of parchment paper. I like to do more small clusters rather than fewer small ones. 

Let them cool for a few minutes, then sprinkle a few flakes of the salt on each one. 

Set the sheet in a cool area for a few hours to set up, or in the fridge to speed up the process. 

Enjoy one or two after dinner!