Having just started her second year of law school, Anna found herself swamped with school work and asked if I wouldn't mind helping her with the dessert table. I jumped at the opportunity to help in any way that I could, and we quickly set about picking some recipes. We settled on gingerbread whoopie pies, truffles, and chocolate bark topped with figs and smoked almonds (specially requested by the mommy-to-be).
I had tried the whoopie pies once before (click here for the post) and loved the flavor but was less than pleased with their appearance. So, I tweaked the process just a bit and this time they came out perfectly! I was thrilled!
I've been holding onto this bark recipe for almost a year now, and was really excited to try it out. I love smoked almonds AND figs, so I wasn't disappointed. In fact, it might be my new favorite chocolate bark! If you're feeling adventurous, give it a try...
Chocolate Bark with Smoke Almonds and Fig:
1 lb semi sweet chocolate
1/2 c smoked almonds, chopped
1/2 c dried figs, chopped
sea salt
Line a cookie pan with wax paper or aluminum foil. Melt chocolate in the microwave in 30 second increments until almost melted, then stir until smooth. Pour the chocolate onto the prepared cookie sheet, and spread into a thin layer using a non-stick spatula. Then immediately sprinkle the chopped almonds and dried figs onto the chocolate layer, presing the toppings lightly into the chocolate. Top with sea salt, and let stand at room temperature until firm. However, if you're in a hurry, you can place the bark in the refrigerator to firm up.
loving the texture from the almonds and figs
isn't it pretty? =)
I stumbled upon this truffle recipe years ago and have been giving them as little gifts during the holidays ever since. They are always a hit - in fact my sister requests batches of them quite frequently - but they can be time consuming to make. My back always aches after hours of bending over a bowl of melted chocolate, dipping truffles. =) Nonetheless, it makes me happy to bake yummy treats that others genuinely enjoy, so I will probably continue making them forever and ever. Below is the super simple recipe.
Chocolate Oreo Truffles:
1 pkg oreo cookies
1 (8 oz) pkg cream cheese, room temperature
2 (8 oz) pkgs semi-sweet baking chocolate
Place cookies in a food processor and pulse until they are reduced to fine crumbs. Mix all but 1/4 cup of the crumbs into the cream cheese until well blended. *TIP - its significantly faster to mix these using a stand mixer or hand mixer, just be careful not to use a high speed, because you'll end up flinging crumbs all over the kitchen*
Roll the cream cheese mixture into 1 inch balls and place them in the refrigerator for an hour to firm up. Once the truffles have chilled, melt your chocolate in the microwave at 30 second intervals until smooth when stirred. Then line a cookie sheet with wax paper or aluminum foil. Dip each truffle into the melted chocolate and lift out using two forks or spoons - I happen to prefer spoons - then place the dipped truffle onto the cookie sheet and sprinkle with reserved crumbs or chocolate sprinkles (or whatever topping you prefer) before the chocolate sets.
Allow the dipped truffles to chill in the refrigerator for a couple hours, or overnight. Then store in an airtight container and ENJOY!
