We sure are missing you lately!
You know what else we are missing? Our yummy treats from Vincent’s on Camelback Restaurant! The award-winning Vincent’s has supplied scrumptious goodies from their kitchen to accompany our hot air balloon rides for decades, providing a delectable ending to your time up, up and away.
Though we can’t fly now, Chef Vincent Guerithault is sharing a sweet treat recipe from our evening hors d’oeuvres menu to tide you over until we can touch the skies together again.
So grab a glass of wine and whip up this dessert for a fun piece of Hot Air Expeditions at home!
Dark Chocolate Truffle Recipe
Makes about 4 dozen truffles.
8 oz. dark chocolate, cut into small pieces
4 tbsp unsalted butter
1⁄2 cup heavy cream
2 tbsp cocoa powder
Combine the chocolate, butter and cream in the top half of a double boiler set over boiling water. Whisk until all the ingredients are melted together smoothly. Pour the mixture into a baking dish that measures 8 inches square and 2 inches deep. Refrigerate until the mixture hardens; this will take at least 4 hours.
Using a small melon baller, scoop the mixture out into balls. Roll the balls into cocoa powder and refrigerate them until they are to be served.
The mixture remaining in the pan can be melted down again and refrigerated and shaped in the same manner as the first batch.
You can add 1 tablespoonful of your favorite liqueur to the mixture if desired, after the chocolate is melted.
Don’t forget that local restaurants need your support during these tough times! Vincent’s on Camelback is offering some of their delicious cuisine for takeout with no-contact curbside pickup, with items like smoked salmon quesadillas and sautéed lemon sole, as well as wine to complete the perfect meal at home. View the Vincent’s on Camelback takeout menu here.