Violet Balsamic Dark Chocolate Truffles
8 1/2 oz dark chocolate, chopped
1/4 c cream
1/2 c cocoa powder
Melt the chocolate and cream on the stove in a double boiler over hot (not simmering) water. Place melted chocolate in a bowl and stir in balsamic. Cool in the refrigerator for an hour.
Remove from the refrigerator and allow to sit at room temperature for 2 hours. Should be firm but moldable.
Scoop with a teaspoon and mold into cherry-size balls. Set balls in rows on a tray lined with parchment or wax paper.
Place cocoa powder in a saucer. Roll chocolate balls in the cocoa powder to coat. Return balls to the tray.
Place on a serving dish or store in an air-tight container.
Drizzle’s Arugula Salad
2 bunches arugula, washed, dried, and torn
½ lemon, juiced
Salt and freshly ground black pepper
½ cup marcona almonds
½ cup golden raisins or currants
A chunk of Parmigano-Reggiano
In a serving bowl, drizzle the arugula with the olive oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Sprinkle salad with almonds and golden raisins. Use a vegetable peeler to shave thin pieces of Parmigano over the top. Place on serving dish. Serves 4.