Chocolate Dreamy Desserts

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There is a commercial on television for a lovely chocolate company that asks: "Do you dream in chocolate?" Well, I don't actually dream in chocolate but I often dream OF chocolate.
chocolate

It's true that the most healthful chocolate by anyone's standards is dark and at least 70% cocoa, but people who like chocolate most often reach for milk varieties and of course, most desserts don't exactly count as healthful. In any case, if you dream of chocolate as much as I do, here are two recipes that will keep you satisfied. Smooth and creamy, these will provide excellent desserts for guests any time of the year.
CHOCOLATE TRUFFLES
1 stick (4 oz.) sweet butter
12 oz. semisweet chocolate chips or 70% chocolate
4 egg yolks
4 teaspoons bourbon, brandy or rum
cocoa for rolling the finished truffles in
In a saucepan and over low heat, melt the butter. Stir in the chocolate until they're melted and smooth. Be careful not to scald the mixture. Take some of this mixture and spoon it into the egg yolks, then add the yolks to the saucepan, stirring constantly. Cook over low heat for 2 minutes, stirring throughout. A rubber spatula that clears the mixture from the sides of the pan works well for this. Take the pan off the heat, stir in the liquor of choice. Chill the mixture for at least four hours.
Later, use a scoop, like a melon ball scoop, to scoop out the chilled and hardened mixture. Roll it into a ball between your palms and then roll the ball in powdered cocoa (do this on wax paper). The finished truffles will keep one week in the refrigerator. They can be frozen and kept for two months. Best served at room temperature.
MOUSSE AU CHOCOLAT
1/2 cup sugar
1 tablespoon water
3 egg whites
1/4 pound bitter chocolate
3 and 1/2 ounces semi sweet chocolate or 70%
2 cups heavy cream
1 teaspoon vanilla
Melt chocolate with water and add sugar. Add more water if needed to make this very syrupy. Beat the egg whites until they are very stiff. Whip the cream with the vanilla. Now add the chocolate mixture to the whites, stirring very slowly so as not to destroy the texture of the whites too much. Carefully, fold in the whipped cream. Chill in fridge and serve in individual dishes. Top with additional whipped cream if you like.


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