Tainted Truffle Treachery

Tainted Truffle Treachery

1
Available in:
  • eBook

Synopsis

Release date: February 16, 2024

Publisher: pd workman

Reader says this book is...: action-packed (1) entertaining story (1) escapist/easy read (1) female sleuth (1) quirky supporting cast (1) satisfying ending (1) suspenseful (1) trail of clues (1) unexpected twists (1) unputdownable (1) witty (1)

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Behind the book

Author Notes may contain spoilers!

What could be better than chocolate truffles for Valentine’s Day?

Of course, there is the problem of them being poisoned or cursed.

I had fun figuring out what it was that Corvin wanted Reg to investigate with him, and what would convince Reg to agree.

Well, how about a chocolate truffle recipe to enjoy while you read?

BASIC CHOCOLATE TRUFFLES RECIPE

Ingredients:

  •  
    8 oz. semi-sweet chocolate, chopped
  •  
    1/2 cup heavy cream
  •  
    1/4 cup unsalted butter, cut into small pieces
  •  
    1 tsp. vanilla extract
  •  
    Cocoa powder, for dusting

Instructions:

  1. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  2. Remove from heat and add the chopped chocolate and butter. Stir until the chocolate and butter have melted and the mixture is smooth.
  3. Stir in the vanilla extract.
  4. Pour the mixture into a shallow dish and refrigerate for at least 2 hours or until firm.
  5. Using a small cookie scoop or spoon, scoop out small portions of the chocolate mixture and roll into balls.
  6. Roll the truffles in cocoa powder to coat.
  7. Store the truffles in an airtight container in the refrigerator for up to 2 weeks. Enjoy!

DAIRY-FREE VERSION

Ingredients:

  •  
    8 oz. dairy-free dark chocolate, chopped
  •  
    1/2 cup full-fat coconut milk
  •  
    1/4 cup dairy-free butter*, cut into small pieces
  •  
    1 tsp. vanilla extract
  •  
    Cocoa powder, for dusting

Instructions:

  1. In a medium saucepan, heat the coconut milk over medium heat until it just begins to simmer.
  2. Remove from heat and add the chopped chocolate and dairy-free butter. Stir until the chocolate and butter have melted and the mixture is smooth.
  3. Stir in the vanilla extract.
  4. Pour the mixture into a shallow dish and refrigerate for at least 2 hours or until firm.
  5. Using a small cookie scoop or spoon, scoop out small portions of the chocolate mixture and roll into balls.
  6. Roll the truffles in cocoa powder to coat.
  7. Store the truffles in an airtight container in the refrigerator for up to 2 weeks. Enjoy!

*Dairy-free butter is a plant-based butter substitute that is made without any dairy products. It is typically made from vegetable oils, such as coconut oil or soybean oil, and may also contain other ingredients like emulsifiers, salt, and natural flavors. Some popular brands of dairy-free butter include Earth Balance, Miyoko’s, and Country Crock Plant Butter. You can usually find dairy-free butter in the refrigerated section of your grocery store, near the regular butter.

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