The big stuff…
How much I love and appreciate my family and friends.
The realization of how much I could be affecting my client’s lives.
The realization of how much my clients are affecting my life.
Trying to figure out what I REALLY want to do with my life.
My attempt at trying to find a level of compassion and understanding with each person I meet
The small stuff…
I really want to cut my hair.
I really don’t want to clean the house.
I wonder what I should make for dinner?
Could I blog about what I decide to make for dinner?
We should just go out to eat.
The big and small stuff…
These mini tortes.
Big big flavor hidden in a small little package.
They are so rich and fudgy that one is definitely plenty to satisfy a sweet craving without packing on tons of calories!
Ingredients 12 oz semi sweet chocolate 6 TBSP unsalted butter 1/4 tsp kosher salt 3 TBSP arrowroot powder (or cornstarch) 4 eggs raspberries (optional) 4 oz semi-sweet or bittersweet chocolate 1/4 cup milk pinch of salt Instructions For the Tortes Preheat oven to 325. Grease a mini muffin pan and set aside. In a medium glass bowl melt chocolate and butter over a double boiler stirring frequently until smooth. Set aside to cool slightly. Crack eggs into the bowl of a stand mixer and beat on high until pale yellow and frothy. About 3-4 minutes. Stir in the salt and arrowroot powder into the melted chocolate until well combined. Pour 1/3 of the egg mixture into the chocolate and stir gently until combined. Continue 2 more times until all of the egg is combined. Fill the muffin tins half full with the chocolate mixture. Bake at 325 for 7-10 minutes. Mine were perfect at 9 minutes. Allow to cool and top with ganache and a raspberry. For the Ganache Melt chocolate in a glass bowl over a double boiler. Stir in milk and a pinch of salt. Set aside to cool slightly. Nutrition Information: Amount Per Serving: Calories: 363