Chocolate Cabernet Espresso Granita With Lemon Zest Whipped Cream

Ingredients:

• 2 C water
• 1 C sugar
• 1 C heavy whipping cream
• 1 Cup of "good" Cabernet (make sure it is one you would drink, not cooking wine)
• 1/4 C fresh brewed espresso
• 1 T cocoa powder
• 1 t vanilla extract
• 1 t lemon zest (plus more for garnish)
• Chocolate shavings (for garnish---you can use a vegetable peeler and any chocolate bar/candy)

1. In a small sauce pan, combine water and 2/3 C sugar to make a syrup (it is not a simple syrup, which is typically equal parts sugar and water...that would be too sweet for this recipe).
2. Bring to a simmer, stirring frequently until sugar dissolves. 
3. Set aside to cool to room temperature.
4. Brew 2 double espresso shots and set aside to cool to room temperature.
5. In a small bowl, combine cocoa powder and 2 T of syrup.
6. Whisk well (and it will take effort) to thoroughly combine.  You do not want any granules of cocoa powder, so be sure to whisk until completely smooth.
7. In a glass baking dish, combine cocoa mixture, 1 C syrup, wine, and 1/4 C espresso.
8. Whisk until well combined.  It will become a dull red/brick color, but will deepen during the freezing process.
9. Place covered in freezer for two hours.
10. Remove cover and scrape with a fork using back and forth and diagonal motions. 
11. Re-cover the mix and place back in the freezer for at least one hour.
12. In a medium mixing bowl, combine whipping cream, 1/3 C sugar, vanilla extract and 1 t of lemon zest.
13. Beat on low, and gradually increase speed until you have solid peaks (about 3-4 minutes).
14. Remove granita from freezer and repeat scraping process.
15. Scoop into a cappuccino mug or into a wine glass.
16. Top with a dollop of whipped cream.
17. Garnish with chocolate shavings and lemon zest.

PLEASE NOTE:  This is not like cooking with alcohol, and it is not suitable for children.  This made two one cup servings. You will also have leftover syrup - use to flavor ice teas, lemonades, or make cocktails. Enjoy, responsibly!

Hand Made Chocolate Truffles

click above for Vlog demonstration and CAHD drinking game ;)

yield:  about 36 truffles
prep time: 2 hours +
cook time: 30 minutes (plus 20 minutes for cooling)

Ingredients:

• 1 package of chocolate sandwich cookies

• 1 8 oz package of softened cream cheese

• 1 T vanilla extract (not imitation, you need a good quality pure extract)

• 1 12 oz package of white chocolate chips (not a bargain brand, go for a higher quality chocolate)

• 1/2 C colored candy melts (found at a craft store or in the arts and crafts section of your supermarket)

• wax paper

• toothpicks

1. Grind one package of chocolate sandwich cookies (regular, not double stuffed) in a food processor, or by crushing with a rolling pin in a giant zipper bag.
2. In a large bowl, combine cookie crumbs, cream cheese and vanilla extract.  Mix until well combined (***use your hands for best results)
3. Roll into 1" balls and place on a cookie sheet lined with wax paper.
4. Place in the freezer for at least 2 hours.
5. In a medium saucepan over very low heat (about a three on an electric stove) add chocolate chips, 1/4 of a bag at a time and melt until the temperature reaches 110-115 degrees (if you don't have a thermometer, it is ready when there is a nice gloss to it). 
6. Remove chocolate from heat and allow to cool to room temperature. 
7. Return to heat and stir frequently and bring the temperature to 80 degrees (if you have no thermometer, when it is smooth and silky).
8. Place a tooth pick in the center of each truffle ball, and coat using the method shown in the vlog.
9. Work with 6 truffles at a time, keeping the rest in the freezer to ensure they are properly frozen when you coat them with the chocolate. Tip: I remove the chocolate from the heat every third truffle and then return it to the heat after doing the next three to prevent the chocolate from seizing
10. Remove toothpicks and "paint" the tops with the remaining chocolate, painting over any imperfections.
11. Return truffles to the freezer for at least 20 minutes.
12. In a small microwave safe bowl, heat the candy melts in the microwave on defrost for 3 minutes.  Stir. Continue heating until melted, checking and stirring the chocolate at one minute intervals (typically 5-6 minutes total).
13. Drizzle melted chocolate over truffles using the method shown in the vlog.
14. Return to the freezer for an additional 20 minutes.
15. Place the finished truffles in mini cupcake tins and store in an air tight container in the freezer for up to 2 weeks.
16. Serve at room temperature.

NOTE:  PERISHABLE, MUST BE REFRIGERATED.

TIP:  If you are serving the truffles the same day you make them, you do not have to temper the chocolate.  You can substitute peanut butter chips (this was very popular) or use peanut butter cookies with a milk chocolate coating.