Creating Truffles Featured at Chocolate After Dark
Cooking Connection: Lyric Kitchen Bar
DULUTH, Minn. – Arc Northland is once again holding their Chocolate After Dark Fundraiser.
The 21st annual event will include sampling chocolate creations from featured local chefs, a silent auction, a gift card wall and a cash bar.
All proceeds from the event go to supporting and expanding Arc Northland’s advocacy and educational programming for individuals and families with disabilities.
This is taking place on Thursday, March 8th at the Holiday Inn Hotel and Suites – Downtown Duluth in the Lyric Conference Center from 5 p.m. to 8 p.m.
Tickets are $40.
For more information, head to arcnorthland.org.
Dan Flesch, the Executive Chef at the Holiday Inn and Lyric Kitchen Bar, one of the featured chefs.
For more information on the restaurant, head to lyrickitchenbar.com.
- 1 3/4 cups cream
- 1/4 cup honey
- 1 pound bittersweet chocolate, cut into 1/4 inch pieces
- 7 tablespoons butter, at room temperature
- 2 tablespoons dark (or light) rum
- 1/2 cup unsweetened cocoa powder
Place the cream and honey in a saucepan and bring to a boil, stirring occasionally. Remove from the heat and stir in the chocolate. Cover, and let the mixture stand for 5 minutes.
Whisk in the butter, 1 tablespoon at a time, until smooth. Transfer the mixture to a small mixing bowl and stir in the rum. Let cool for 30 minutes, then refrigerate for 1 1/2 hours.
Using a small ice cream scoop or a large melon baller, scoop out 1-inch balls and place on a baking sheet lined with parchment paper or aluminum foil. Refrigerate for 15 minutes.
Place the cocoa in a shallow dish and roll the chocolate balls, one at a time, in the cocoa until completely covered. Don’t worry if the truffles are irregular in shape and size – they will only look more authentic. Serve the truffles in fluted paper candy cups, allowing three or four per person.