Kristi Lea

Wei and Brigitte’s Chocolate Truffles

1/2 pound bittersweet chocolate, chopped
1/2 cup heavy cream
1 teaspoon of Kahlua

Dutch cocoa (for coating)

1. In a small saucepan, mix cream and Kahlua. Warm the cream over medium until heated through.
2. Place chocolate in a bowl. Pour hot cream over the top, and stir until shiny, brown, and well blended with no streaks.
3. Place the chocolate in the refrigerator for two hours. As it cools, it should firm to the texture of cookie dough.
4. Scoop between a teaspoon and a tablespoon at a time of the chocolate and roll into balls. A small scoop or melon baller works well here. Roll the balls in cocoa powder to coat on all sides.
5. Refridgerate until firm.
6. Indulge!

Love, Las Vegas Style

He is a wildly successful chef who just can’t get the hang of making desserts.

She’s a showgirl and single mother with a serious sweet tooth.

Can he prove to her that he’s got what it takes–in the kitchen and out–to make her melt?

Available for sale everywhere e-books are sold!

Love, Las Vegas Style

He is a wildly successful chef who just can’t get the hang of making desserts.

She’s a showgirl and single mother with a serious sweet tooth.

Can he prove to her that he’s got what it takes–in the kitchen and out–to make her melt?

Available for Pre-Order everywhere e-books are sold!