This is a no-fail recipe made especially for Muddy Water
MUDDY WATER’S CHEATING TRUFFLES
3Tbsp brandy or cointreau
One box Ghirardelli Ultimate Fudge brownie mix (I know, a box)
Ghirardelli cocoa powder
8 1/2x13 teflon pan (that’s what I use)
Exchange half the water called for w/ the brandy
The size of the pan called for on the box is an 8x8. Try to use a shallow longer pan.
Cook it for less time than the box recipe requires, it won’t come out clean in the center when tested so keep an eye on the edges.
There’s an envelope with a glaze to spread it over the top while still warm; then put the pan in refrigerator to chill.
When chilled, take a piece of wax paper and spread Ghirardelli's powdered cocoa over it. Cut the sheet of brownies into squares.
Take each square individually and roll it around in the flat of your hands until round, then roll in the cocoa. Do the whole pan and chill.
Done. They are So delicious.
This is the perfect little black dress of the culinary world. It makes an impressive presentation, shows some thought and is again, so delicious.
This comes from a Valentine’s day issue of GOOP a few years ago:
FLOURLESS CHOCOLATE CAKE
This recipe is a must for every chocolate lover, easy to make, succulent and decadent. The outside can almost have a crunchy shell. If that’s the case, sprinkle confectioners sugar on it and eat. If it is more malleable to work with, you can glaze it, just melt some chocolate and add water, add a bit of cognac and spread over top and sides and place. Fresh raspberries or strawberries placed around the diameter is nice a nice touch.
[Place butter and chocolate in a large bowl. Whisk 1/4 of whites
with chocolate mixture, gently fold mixture into remaining whites.
Bake until cake pulls away sides of the pan, and is just set in the center,
45 - 50 minutes.]
Total: 1 hour 10 minutes
6 tablespoons unsalted butter, plus more for pan
1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar
Confectioners' sugar, for dusting
Fresh fruit optional
Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.
Thanks to M. Stewart