+[a little bit of chocolate]+

When Savannah was about 5 she loved to come and sit on our bed at night before being tucked into her own.  She would ask us questions and just "be big" for a minute before kissing the day goodbye.

One night, just after we had returned from a trip to Paris, she came in for our nightly talk with a glum face.  We oohed and aahed over her for a bit and then began to ask what was wrong.

She was quiet for awhile then told us of her troubles.  After consoling her for a time with words of affirmation and understanding we thought she was ready to head to her bed.  She wasn't.

She looked her daddy firmly in the eye and said, "Daddy, I think it might be all better if I had a little bit of chocolate."  We both bit the insides of our mouth so as not to laugh.  Her eyes had wandered to the La Maison du Chocolat package of truffles which was sitting bedside.  

He, of course shared with her and from that day forward, when she has had a hard day, she will refer to her "little bit of chocolate" remedy.

Well, this last night and this morning held hard lessons for her. Mirrors of things she does not like about herself, her character, reflected their painful light.  She was downtrodden, weary.

So...momma made truffles and we sat and talked once again about the burden of condemnation.  And life has returned!  Afterall, everything IS better with a little bit of chocolate!

Perhaps someone in your life could use truffles.  They will take a total of 10 minutes of your time and are guaranteed to bring smiles.  Oh, and yes, they are GFSF too!


Savannahs Dark Chocolate Fruited  Truffles

About 30 small truffles 
Truffle
16 oz bittersweet chocolate, chopped (I use Ghirardelli 60%  cacao bittersweet chips)

16 oz semisweet chocolate, chopped
1 cup heavy cream
5-6 strawberries or 3/4 cup raspberries pureed
Outer layer
Unsweetened Chocolate Cocoa
Place both chocolates in a glass bowl.  Heat the cream stovetop to almost a simmer. Remove cream from heat and slowly pour over the chocolates, whisking them together.  Allow to cool for 5 minutes. Add the fruit and whip until just combined. Pour into an 8×8 pan, cover and refrigerate for at least 2 hours or overnight.
With a spoon, scrape chocolate into 1.5 inch balls.  Roll balls in cocoa. Refrigerate for another hour  then they are ready to serve.    Store in refrigerator but serve at room temp for best flavor.

KA...I see you.