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A good friend was coming from San Francisco’s Nob Hill neighborhood for dinner and had requested a simple, rustic meal of homemade chicken soup. More than happy to oblige, I set about putting together a large stock pot gently simmering with onions, celery, carrots, parsley, potatoes and one whole, organic chicken. The scent of it perfumed the house all afternoon and by 5 p.m. I was feeling more relaxed than if I’d had a massage.
In my languid state, the thought of baking something for dessert sounded far too fussy, so I began wracking my brain for something elegant but easy. Chocolate truffles came quickly to mind — minimum ingredients, maximum flavor, and major shi-shi impact. Perfect. A touch of ACADÉMIE Blend #3 added a lush, berry tinge to the deep chocolate flavor and served with a small glass of port, this was a fun (and delicious!) City Mouse ending to our Country Mouse chicken soup.
You will have some ACADÉMIE Blend #3 left over when you’re done. Pour a glass or two and enjoy with your meal. The berry notes compliment the truffles perfectly!
Warning: Rolling truffles is a messy affair! You *will* have chocolate all over your hands and elsewhere if your’re not careful. Push up your sleeves, enjoy the process and rest assured that, yes, they *are* supposed to look like misshapen, knobby lumps! (Like truffles, silly.)
