Chocolate to go when you’re on the go

I’m not much of a baker. I’m more of a “roaster” and “chopper” when it comes to my kitchen therapy. The following recipes have saved my life more than once, because they don’t required any “baking” whatsoever and can be thrown together in one dish.

My friend, Kelly, has devised the most wonderful Chocolate Truffle recipe which is so easy, it’s ridiculous. I hope she doesn’t mind that I’m sharing it with you – in case you want something easy to fill your candy dishes this week. Your guests will think you worked for hours.

truffles

Kelly’s Chocolate Truffles

1/3 cup whipping cream

6 tablespoons butter (unsalted)

2 Ghirardelli 60 percent semi-sweet chocolate bars.

Crushed almonds.

Heat whipping cream to a simmer in a sauce pan. Toss in butter and let it melt in the shipping cream. Stir in chocolate broken into squares and stir until melted and well blended. Let cool for 10 minutes. Cover and refrigerate for two hours. Roll in cocoa and crushed almonds.

My editor, Brian Hawkins, also has a wonderful easy treat we named Rocky Road To Go. When I was working at the newspaper, he would often bring in the ingredients and we would mix it up in the microwave and nibble while we worked. On those days, I’m sure the Daily News was delivered with am ample supply of crumbs rolled up inside!

rocky road

Brian’s’ Rocky Road

23-ounce bag of milk chocolate morsels

12- ounces peanut butter chips

12-ounce jar of dry roasted peanut

one-half of a 10.5 ounce bag of mini marshmallows.

Combine the chocolate and peanut butter chips in a microwave safe bow. Microwave about three minutes and stir. Return to microwave if chips aren’t well melted and microwave a few more minutes. Stir and add peanuts and marshmallows. Drop by teaspoons onto a cookie sheet and place in refrigerator to harden (or you can put them into the freezer and they’ll be ready before you finish licking the bowl.) These should be stored in the fridge.

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