With all the chocolate recipes, I will be needing real great weight loss Austin procedure to not gain weight this Holiday season!

Ingredients:

* 1/2 pound quality semisweet chocolate, finely chopped
* 1/3 cup heavy cream
* 2 tablespoons quality honey (recommended: Tasmanian)
* 2 tablespoons unsalted butter, at room temperature
* 1/4 to 1/2 cup turbinado sugar or raw sugar, for garnish

Directions:

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more.)

Meanwhile, bring the cream and honey to a simmer in a small saucepan over medium heat (or in the microwave). Gradually whisk the cream into the chocolate until smooth and shiny. Whisk in the butter until very smooth. If possible, switch to an immersion blender and blend for about 1 minute for a lovely satiny texture. Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour.

Line a baking sheet or large plate very, very tightly with plastic wrap (the wrap will be slightly suspended over the surface of the pan). Transfer the truffle mixture to a piping bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the surface of the plastic wrap, pipe about 25 (3/4-inch) cones or truffles. Sprinkle the truffle tops lightly with sugar. Refrigerate until set, about 15 minutes.

Once set, the truffles can be held in a cool spot, out of the refrigerator for up to 2 hours. Otherwise, refrigerate the truffles covered, for up to 5 days. Truffles taste best if served room temperature not straight from the refrigerator.

Recipe grabbed here.

Chocolates are sweeter during Christmas, I don’t have a sweet tooth but during this Season I just find chocolates a must have. This year, we are introducing Santa to the kids. We will be asking them to prepare milk and cookies for Santa, I am thinking of a better idea to give “Santa”.

I bet Santa will agree that Fudge Brownies with Espresso Frosting is better than a chocolate chip cookie.

Ingredients:

1 box fudge brownie mix
1/2-cup vegetable oil
1/4-cup water
2 large eggs
1 Tbs. instant coffee powder
1/2-cup semisweet chocolate chips
1 can cream cheese frosting
1 shot strongly brewed espresso coffee, cooled or coffee-flavored liqueur accompaniments, coffee ice cream or chocolate covered espresso beans

Directions:

1. Preheat the oven to 350 degrees F.
2. Coat the bottom of a 13 x 9 baking pan with non-stick spray and set aside.
3. In large bowl, combine the brownie mix with the oil, water, eggs, and espresso. Stir vigorously with a wooden spoon until well combined.
4. Fold in the chips into the batter.
5. Spread the brownie batter in the greased pan and bake for 30 minutes.
6. Remove from oven and allow to cool completely.

To make the frosting: Combine the cream cheese frosting and espresso in a bowl and stir with a wooden spoon until smooth. Spread the frosting over the cooled brownies, chill until set, and cut into squares. Serve with coffee ice cream and/or chocolate covered espresso beans.