Tahini Rice Krispie Treats

The two most important days
in your life
are the day you are born
and the day you find out why.
— Mark Twain

The other day, I was spinning. Not physically spinning, but mentally. Within the past six months I have studied for and passed my life/health insurance license, started a new job, moved into a new apartment, and countless other things. And with each task came a dozen small ones. For the past six months, I feel as I haven’t even taken a moment to breathe.

I haven’t been going to gym, I haven’t been eating very well, I haven’t been sleeping very well, and most of all, I haven’t been thinking very well. My mind feels like it is in a constant fog. I have been forgetful and confused. Things in my life changed and I couldn’t (or wouldn’t) keep up with it all.

I stopped going to the gym because I didn’t want to wake up at 4 am. I stopped eating as healthy I had been because it was easier to buy pre-made food. I slept less because I wasn’t used to my new schedule. All of these things had easy fixes but for whatever reason I was unwilling to adjust.

Jacob and I had a long talk about all of these things because it wasn’t just me who couldn’t adjust. We both struggled with all of the big changes and it was really starting to take a toll on our well being. After our talk we decided that we would start going to the gym again, start up a healthier diet, and overall take better care of ourselves. It’s easier for me to do it if Jake is doing it too because he is so encouraging and wonderful. I love him.

So, my next goal with this blog is to start sharing some healthier recipes on here. Whenever I make a dessert recipe, I test it at least two times and that’s TWO BATCHES of sweets that I have to taste test. I usually bring some over to my family members or even to work, but still! Trust me, there will still be PLENTY of sweet things to come, but I think a wholesome recipe every now and again won’t hurt anyone!

Aaaaand this weeks recipe is: Tahini Rice Krispie Treats! because I couldn’t help myself but share this recipe before I try out some healthier ones. These Tahini Rice Krispie Treats are so freaking good. They are chewy, slightly ‘krispie’, marshmallow-y, and yes, tahini-y.

To be honest, I never really liked rice krispie treats as a kid. I ate them if they were around because I was a kid but I always they were overly sweet and I wasn’t a big fan of marshmallows. But, if you know anything about me as a baker, you know that I will always try to recreate those old “hated” recipes into something I will like.

The idea for these Tahini Rice Krispie Treats came about because I love tahini. Tahini is sesame seed paste, like peanut butter but made with sesame seeds! It is slightly bitter which pairs perfectly with overly sweet desserts (cough cough rice krispie treats). This recipe uses tahini in both the marshmallow mixture that coats the rice cereal and in the caramel sauce that is slathered on top.

If you’ve never made rice krispie treats before, they are very easy to make. All you do is melt some butter, marshmallows, and tahini and then mix it into some rice krispie cereal. You then press it into a 9x13” pan and refrigerate until cool. While that’s cooling, you’ll prepare your tahini caramel sauce. If you’ve never made caramel before it can look a little intimidating. Trust me, I was scared my first time too but Bon Appetit has great video you can watch here. The recipe is a basic caramel sauce recipe and you just add a couple tablespoons of tahini in at the end. You then pour it on top of the rice krispie treats and put back in the fridge until it is completely set. The last thing you have to do is slice them into squares and enjoy!

These Tahini Rice Krispie Treats are the perfect balance of sweet, salty, and bitter. I brought the extras to work and well, SOME people may have referred to them as “the special rice krispie treats”. Needless to say, everyone loved them. Even Jake agreed that they were very good even though he, “hated them as a kid”.

So, if you need a quick treat to bring to your next event, these Tahini Rice Krispie Treats are it! If you try this recipe or any other recipes from A Common Kitchen, please share your photos and/or feedback. I’d love to hear from you! Happy baking everyone.


Tahini Rice Krispie Treats


For the Rice Krispie Treats

  • 6 Cups Rice Cereal (such as Rice Krispies)

  • 6 Tablespoons Butter (plus extra for buttering the pan)

  • 6 Tablespoons Tahini Paste

  • 6 Cups Mini Marshmallows

For the Tahini Caramel Sauce

  • 1 Cup Sugar

  • 3 Tablespoons Water

  • 1⁄8 Teaspoon Cream of Tartar

  • ½ Cup Heavy Cream

  • 4 Tablespoons Butter, cubed

  • 3 Tablespoons Tahini


Make the Rice Krispie Treats:

  1. Butter a 9x13” baking dish and line it with parchment paper, leaving a 2 inch over-hang above the long sides of the pan— this allows you to easily remove the rice krispies without having to tip the whole pan upside down.

  2. In a large bowl add the rice cereal and set aside.

  3. In a medium sized saucepan, add the butter and tahini and turn the heat to medium. Heat, stirring occasionally, until the butter is fully melted and evenly combined with the tahini. Add in the marshmallows and cook, stirring occasionally, until fully melted and no solid pieces of marshmallow remain, about 2 minutes.

  4. Dump the melted marshmallow mixture into the bowl with the rice cereal and mix using a rubbed spatula until each piece of rice cereal is coated in the tahini marshmallow mixture.

  5. Dump the rice krispie mixture into the baking dish and gently flatten it out into one even layer.

  6. Refrigerate until completely cooled, about 30 minutes. In the meantime, prepare the tahini caramel sauce.

Make the Tahini Caramel Sauce:

  1. Have your heavy cream, butter, and tahini next to the stove so its ready for you to use. In a medium sized heavy-bottomed sauce pan, combine the sugar, water, and cream of tartar. Give everything a good mix to fully combine. Turn the heat to medium and cook the mixture, stirring occasionally with a rubber spatula. 

    3. Once the mixture has started to rapidly bubble and most of the water has evaporated, lower the heat to medium-low and cook the caramel, swishing the pan around (don't stir it at this point) until the caramel has changed colors to a deep amber and you can start to smell the caramel notes, 3-4 minutes.

    4. Turn off the heat and remove the saucepan from the oven. Slowly and carefully drizzle in the heavy cream, whisking constantly. Be careful while adding the cream because the caramel tends to splatter. Add in the butter one tablespoon at a time and whisk fully in between each tablespoon. Next, add in the tahini and stir until fully combined.

  2. If the caramel seizes up slightly, don’t panic. Just return the pot to the stove and heat over medium-low until the caramel becomes loose again.

  3. Transfer the caramel to a bowl to cool down.

To Assemble:

  1. Remove the rice krispie treats from the fridge.

  2. Pour all of the tahini caramel sauce over the top of the rice krispie treats and use a small offset spatula to spread it all the way to the edges and to flatten it out.

  3. Place the rice krispies back into the fridge and let cool completely, about 1-1.5 hours.

  4. Once the Tahini Rice Krispie Treats are fully set, remove them using the over hang of parchment paper and place them on to a large cutting board. Cut in to 2x2” squares, sprinkle a little bit of fleur de sel on top, and enjoy!

Heart-Shaped Strawberry Churros (with Bittersweet Chocolate Dipping Sauce)

The meeting of two personalities
is like the contact of two chemical substances:
if there is any reaction,
both are transformed.
— Carl Jung

Welcome back to A Common Kitchen this week everyone. I was absent for two weeks and I apologize. We were moving into a new apartment and one week all of my baking equipment was packed in boxes and the next week it was scattered all throughout my apartment and I couldn’t locate most of it. Now we are all settled in and the apartment is no longer a complete mess.

If you didn’t know, Jake and I got engaged one year ago (February 9, 2018) so I wanted to make him a special treat to celebrate. These Heart-Shaped Strawberry Churros with Bittersweet Chocolate Sauce are the perfect treat to make this year for Valentine’s Day!

They are fairly simple to make and they require just one tricky step: deep frying. A churros is basically just a simple pâte à choux dough, like what you would make an eclair or cream puff out of, that you pipe in to heart shapes, freeze, and then deep fry. Pâte à choux can seem hard to get right but I think this recipe is pretty full-proof. Just follow the directions closely and you’ll have perfect churros each time!

Instead of tossing the churros in your typical cinnamon sugar mixture, I decided to replace the cinnamon with crushed up freeze dried strawberries. I love this because your churros taste like strawberries and it makes them bright pink in color, perfect for Valentine’s Day! You can find freeze dried strawberries at almost every grocery store nowadays but I buy mine from Trader Joe’s or Whole Foods. I just take the whole bag and pulse it in a food processor until you have a fine powder and then I run it through a fine mesh sieve (to catch any big pieces) and mix that in with the sugar.

Like I mentioned earlier, the only ‘tricky’ step in this recipe is the deep frying. Not that deep frying in it of itself is hard, it’s just that having a big pot of hot oil right in front of you can be a little intimidating. I find that so long as you have a thermometer to test the oil with, you’ll be good. I went many years without using a thermometer and I did just fine but having one handy gives you peace of mind. You just want the oil to stay around 350℉ and you’ll be good.

Once you have deep fried each churro to be perfectly golden brown, I let them sit on a paper towel for a minute to get the excess oil off and then toss them in the strawberry sugar, coating every crevice! I decided to serve these with a warm Bittersweet Chocolate Sauce because it’s reminiscent of the classic Chocolate Covered Strawberries.

These Heart-Shaped Strawberry Churros with Bittersweet Chocolate Dipping Sauce were absolutely delicious. The churros were light, chewy, and perfectly sweetened. The strawberry sugar was a nice change from your typical cinnamon/sugar combo and I loved the color that it added to these. The bittersweet chocolate sauce was warm, decadent, and the bittersweet-ness of the chocolate was a perfect balance to the rich and sugary churros.

I hope you enjoyed this weeks' recipe. I was so excited to make these and they turned out perfect! If you try this recipe, or any recipe, please let me know how it turned out and share your photos with me on Instagram (@acommonkitchen). I would love to hear from you! Have a wonderful weekend and happy Valentine’s Day.


Heart-Shaped Strawberry Churros (with Bittersweet Chocolate Dipping Sauce)

Makes about 12 Churros


For the Churros

  • 1 Bag of Freeze Dried Strawberries

  • 1 ½ Cups + 1 Tablespoon White Granulated Sugar

  • ½ Cup Water

  • ½ Cup Milk (any percentage will do but I always use Whole)

  • 6 Tablespoons Unsalted Butter, cubed

  • ½ Teaspoon Kosher Salt

  • 1 Vanilla Bean, split in half lengthwise, seeds scraped out

  • 1 Cup All Purpose Flour

  • 3 Large Eggs, room temperature

  • Vegetable Oil for frying, I use about 4 cups but it will depend on the size of your pot

For the Bittersweet Chocolate Dipping Sauce

  • 4 Ounce Bar Bittersweet Dark Chocolate (at least 60%)

  • 1 Cup Heavy Cream

  • Pinch of Kosher Salt


For the Churros:

  1. In the bowl of a small food processor, add the freeze dried strawberries and pulse until they ground into a fine powder. Place a fine mesh sieve over a bowl and pour the powder to through it to catch any large lumps. Discard the large pieces.

  2. In a 9x13” inch baking dish, add the freeze dried strawberry powder and 1 ½ cups of sugar. Stir until fully combined. Set aside.

  3. In a medium sized saucepan, add the water, milk, butter, 1 tablespoon sugar, salt, and vanilla bean seeds and turn the heat to medium. Stir occasionally with a wooden spoon until the butter is melted and the mixture is just barely simmering.

  4. Add in the flour all at once, stirring constantly, until the mixture gathers into a ball. Continue to cook the dough for about one minute— you will start to see a “film” form on the bottom of the bottom of the pan, this means it’s ready.

  5. Transfer the dough to a large bowl and let it cool for 4-5 minutes (don’t add the eggs to the hot dough or else they will scramble and you’ll have to start over). Once the dough is slightly cooled, add the eggs one at time, incorporating each egg fully before adding the next. Note, the dough will look very wet and broken up when you first add the eggs but just keep stirring and it will come together. Transfer the dough to a large piping bag fitted with a large open-star piping tip (Wilton 6B).

  6. Line a large baking sheet with parchment paper. Holding the piping bag parallel to the baking sheet, pipe out heart shapes, starting at the bottom point, and connecting back at that same point. You can make them as big or small as you’d like, mine were about 4 inches from top to bottom.

  7. Once you have piped out all of the churros, put them into the freezer until they are solid enough that you pick them up off the parchment paper without them sticking or tearing, about 15 minutes.

  8. While the churros are chilling, add your oil to a large heavy-bottomed pot (I use my Le Creuset 5.5 Qt Dutch Oven). You want about 3 inches of oil. Turn the heat to medium/medium-high, adjusting as needed, until the oil reaches 350℉ on a thermometer.

  9. Once the churros are properly chilled, remove them from the freezer and very carefully add them one at a time to the hot oil (I like to use kitchen tongs to gently place them in the oil to avoid any burns), adding 3-4 churros at a time so you don’t overcrowd the pot. Cook the churros for 2-3 minutes or until golden brown, then carefully flip them over and cook until the other side is golden brown, about 2-3 minutes more. Carefully remove the churros from the oil with a spider whisk and place them on a paper towel lined plate. Repeat with the remaining raw churros.

  10. Once all of the churros are fried, working one at a time, place a churro into your strawberry sugar mixture and and gently toss it around to cover the entire churro. Transfer to a clean plate or serving dish and repeat with the remaining churros.

For the Bittersweet Chocolate Sauce

  1. Finely chop the chocolate bar with a sharp knife and transfer to a heat proof bowl.

  2. In a small saucepan, add the heavy cream and salt and turn the heat to medium-low, stirring occasionally, until the cream just begins to simmer— do NOT let it boil.

  3. Pour the hot cream over the chocolate, making sure to cover each piece, and let it sit for 1-2 minutes. Whisk the mixture until it’s evenly combined and smooth.

  4. Pour the warm bittersweet chocolate sauce into a serving bowl.

  5. Dip the churros into the warm chocolate sauce and enjoy!

    * These churros are best served fresh and the same day they are made.

Banana Cream "Pie" Tart

I saw
that my life
was a vast glowing empty page
and I could do anything
I wanted
— Jack Kerouac

Welcome back to A Common Kitchen this week everyone!

As you may (or may not) know if you’ve read some of my last couple posts, Jake and I are moving within the next couple weeks. So, to say the least, our lives have been a bit crazy. Our apartment is a mess, boxes everywhere, everything half packed or strewn about.

Everything is a mess, but a welcome one at that. I am excited for all of it. It means that we will be moving on to yet another apartment, and hopefully we will keep this one for a while (fingers crossed).

And whenever we move the last room that gets packed is, of course, the kitchen. And I mean it, I do not pack a single thing until the last day. All of my mixing bowls, piping bags, offset spatulas, and sprinkles. They all stay unpacked until the very day we move.

Because, you see, cooking and baking keep me sane. I can’t tell you why but it has always been cathartic to me. I get to think of a recipe and make it. I create it, myself. And then I get to share it with you. And each week when I hit the “publish” button I wait with anticipation, hoping that you will love each recipe I create.

Recently, I had a reader (it feels so weird saying that!) who made my Strawberry-not-so-short Cake and she took the time to comment on the recipe giving me feedback and suggestions and I was so giddy. It was such an odd feeling, knowing that someone saw my pictures somewhere, clicked the link to get to A Common Kitchen, liked the pictures and the recipe so much that they actually made it and shared it with people. There isn’t another emotion I can liken it to besides sheer happiness.

When I first started this blog, it was an empty page for me. I didn’t know where or what it would lead to. And now it’s been almost exactly a year since I posted my first recipe and I have seen so much improvement in both my recipe development and food photography. And on a much deeper level, I feel proud of myself. Proud for sticking with it, posting recipes (almost) consistently every week, and not stopping every time I was in a ‘creative block’.

You see, I want to make this blog my full time job because it is what I love to do. I can do anything I want with it, and it is all mine. So thank you for one year full of successes, fails, and good food.

Xx Bella

Banana Cream "Pie" Tart

Special Tools:


For the Crust

  • 1 ½ Cups Graham Cracker Crumbs

  • ⅓ Cup White Granulated Sugar

  • ¼ Teaspoon Kosher Salt

  • ¼ Ground Nutmeg (optional)

  • 6 Tablespoons Butter, melted

For the Vanilla Pastry Cream

  • ½ Cup White Granulated Sugar

  • ¼ Cup Cornstarch

  • ½ Teaspoon Kosher Salt

  • 2 Cups Whole Milk

  • 4 Egg Yolks

  • Seeds from ½ of a Vanilla Bean

  • 2 Tablespoons Butter, cut into ½ inch cubes

For the Vanilla Whipped Cream

  • 1 ½ Cups Heavy Cream, very cold

  • 2 Tablespoons Powdered Sugar

  • Seeds from ½ of a Vanilla Bean

Other Ingredients:

  • 2 Bananas, sliced to ¼ inch thickness


For the Crust

  1. In a bowl, combine the graham cracker crumbs, sugar, salt, and nutmeg and whisk to combine.

  2. Add the butter and mix until evenly combined.

  3. Dump all of the crust into the tart shell and use your fingers to press the crust into the bottom, corners, and up the sides of the tart tin.

  4. Place the crust into the freezer and chill until ready to use.

For the Vanilla Pastry Cream

  1. In a medium sized saucepan, add the sugar, cornstarch, and salt and whisk until there are no lumps of cornstarch.

  2. In a large measuring cup, whisk together the milk, egg yolks and vanilla bean seeds until fully combined. Pour the egg + milk mixture slowly into the sugar + cornstarch mixture, whisking constantly until you have a lump-free mixture.

  3. Turn the heat to medium-high and cook, whisking constantly, until the custard is thick like pudding. Take the custard off the heat and stir in the cubed butter until evenly combined.

  4. Place a fine mesh sieve over a bowl and pour the custard through the sieve and into the bowl— this will catch any lumps that may have formed during the cooking process.

  5. Cover the custard with plastic wrap, making sure that the plastic wrap touches the entire surface of the custard to prevent a ‘film’ from forming on the top of it.

  6. Refrigerate until completely chilled, about 2 hours.

For the Vanilla Whipped Cream

  1. Once the custard is completely chilled, start preparing the Vanilla Whipped Cream.

  2. In a large chilled bowl, add the heavy cream, powdered sugar, and vanilla bean seeds. Whisk the cream until you have medium-stiff peaks, about 4-5 minutes.

  3. Transfer the whipped cream to a piping bag fitted with a large open star tip and set aside.

To Assemble

  1. Take the chilled tart shell out of the freezer.

  2. Place a single flat layer of bananas on the bottom.

  3. Spoon the Vanilla Pastry Cream on top of the bananas and smooth it out with the back of the spoon so it’s flat on top.

  4. Pipe little ‘blobs’ of Vanilla Whipped Cream on top the pastry cream, using as much or as little as you prefer (I like to use it all!)

  5. Carefully place the tart in to the fridge and chill for at least two hours.

    * This Banana Cream Tart tastes best after it has chilled overnight but you can get away with chilling it for only two hours. If you have the time, assemble the tart without making or using the Vanilla Whipped Cream and chill it overnight. Then, about 30 minutes before you plan to serve it, make the whipped cream, pipe it onto the tart, and chill in the fridge for 15-20 minutes. Slice and enjoy!

Liege Waffles

When you arise in the morning
think of what a precious privilege
it is to be alive— to breathe,
to think, to enjoy, to love.
— Marcus Aurelius

Welcome back to A Common Kitchen everyone! I hope 2019 has been treating you well. So far, I have been very busy with a position change at my job as well as packing for our move happening within the next couple of weeks. Since I’ve been so busy lately, I like to take one Sunday morning a month and make a good, fancy breakfast. It always calms me down and makes life feel a little less messy. A good, fancy breakfast doesn’t have to cost an arm and leg either. This weeks recipe, Liege Waffles, are extremely decadent and fairly inexpensive.

A Liege Waffle is essentially a modified brioche dough with chunks of Belgian sugar pearls that caramelize as the waffles cook. In America, most of our waffles are made using a thin wet batter, resulting in a very dense waffles that gets topped with butter, syrup, and various other toppings. These Liege Waffles are different in that they are made using a yeasted dough. This results in a buttery, dense, chewy, and sweet dough. The Belgian Pearl Sugar is incorporated into the dough, sweetening it and caramelizing on the surface as they cook, creating a slight crispiness to the waffles. These Liege Waffles are so good that you don’t even need to serve them with maple syrup.

I first had a Liege Waffle when a popular food truck, Waffle Luv, came to my high school. They served up fresh cooked Liege Waffles slathered in biscoff, nutella, strawberries, or just a big dollop of fresh whipped cream. My personal favorite every time the food truck came around was the one with nutella, strawberries, and whipped cream. The waffles were warm, dense, and perfectly sweet. The whipped cream and slightly tart strawberries balanced out the sweetness from the waffles and nutella perfectly.

It took me four years but I finally made them myself!

This recipe is basically just a simple Brioche recipe and all you need is flour, yeast, butter, milk, and salt. The only ‘weird’ ingredient is the Belgian Pearl Sugar. You can buy these at most specialty grocery stores, kitchen supply stores, or on Amazon. I bought the Lars’ Own Belgian Pearl Sugar from Amazon and you get two (8 ounce) boxes for under $11! For this recipe, you will only use one box, so you’ll have one on hand for your next fancy Sunday breakfast!

If you want to made a fancy breakfast to reward yourself for all of the hard work you’ve already done this year, this recipe is for you! If you try this recipe please let me know how it turned out and share your photos with me, I would love to hear from you. Thanks for visiting A Common Kitchen this week. Xx

Liege Waffles

Recipe adapted from Baking with Julia.


The Sponge

  • ⅓ Cup Whole Milk, lukewarm

  • 2 ¼ Teaspoons Active Dry Yeast (about one packet)

  • 1 Large Egg

  • 2 Cups All Purpose Flour

For the Dough

  • 1 ½ Teaspoons Kosher Salt

  • 4 Large Eggs, lightly whisked

  • 1 ½ Cups All Purpose Flour, plus more for dusting

  • 12 Tablespoons Butter, softened and cut into ½” cubes

  • One (8 ounce) Package of Lars’ Own Belgian Pearl Sugar


Make the Sponge:

  1. In the bowl of a stand mixer, add the the milk, yeast, egg, and 1 cup of the flour and mix with a rubber spatula just until everything is evenly combined. Sprinkle the remaining 1 cup of flour over the dough and let rest, uncovered, for 30 minutes. You will see the the flour on top start to ‘crack’, which means that everything is working perfectly!

Make the Dough:

  1. Add the salt, whisked eggs, and 1 cup of flour to the bowl. Attach the dough hook and mix on low speed until the dough comes together. Stop the mixer and add in the remaining ½ cup flour. Turn the mixer back on to low speed and once the flour is incorporated turn the speed up to medium and allow the dough to knead for 10-15 minutes. You’ll know the dough is ready when it comes together into one ball and ‘slaps’ around the sides of the bowl.

  2. After the dough is properly kneaded, turn the mixer down to low speed and add the softened butter, a few cubes at time, mixing for 30 seconds in between each addition. (At this point the dough will look very greasy and like it’s falling apart, don’t worry! It will come together.) Once you have added all of the butter, turn the mixer speed to medium and mix for another five minutes, or until the dough forms back into a solid ball again. If after five minutes the dough doesn’t come together, add a tablespoon of flour to dough and mix for a couple more minutes until it does together.

  3. Now, transfer the dough to a very large lightly buttered bowl. Cover the bowl tightly with plastic wrap and let the dough rise for 2 hours in a warm spot in your kitchen. This is the doughs first rise.

  4. After the first rise, deflate the dough with your fist. Place the dough on a clean work surface dusted with flour. Roll out the dough into a rectangle that is roughly 12x12 inches. Sprinkle the Belgian Pearl Sugar over the dough. Roll the dough into a log and begin kneading the dough into itself, evenly distributing the pearl sugar throughout.

  5. Return the dough to the bowl and cover tightly with plastic wrap and place in the fridge for at least 6 hours but preferably overnight. This is the second rise.

  6. After the dough has chilled, take it out of the bowl and place on a lightly floured work surface. Cut the dough into 16 equal pieces, shaping each piece into a ball and placing them on a sheet of parchment paper.

  7. Preheat your waffle iron to the medium-high setting (Note: All waffle irons are different so you might have to mess around with the setting a bit— you want the waffles to cook but you don’t want the sugar pearls to burn) and cook each waffle for 3-4 minutes. Carefully remove the waffle from the waffle iron, taking great care not to let the waffle touch your skin as the sugar will be very hot. Repeat with the remaining dough balls.

  8. Top the waffles with any toppings you prefer, my favorite is a large dollop of fresh whipped cream, but it’s up to you. Nutella, Biscoff, and strawberries, are all good options.

  9. These Liege Waffles are best served the day they are made. You can also portion out the dough into balls and freeze in a large ziplock bag for up to three months.

Lemon Meringue Tarts

I have been bent
and broken, but —
I hope — into a
better shape.
— Emily Dickinson

Happy New Year everyone and welcome back to A Common Kitchen!

I hope you had a wonderful holiday season and I hope that you are looking forward to what 2019 has to come. 2018 was an amazing, albeit crazy, year for me. Jake and I got engaged… and married exactly two weeks later! My little brother graduated high school, we moved into a new apartment (and will be moving again soon, yikes!), and I also started this blog almost a year ago. 2018 was a hard and trying year but a lot of good things came of it. I am thrilled to see what 2019 brings!

Now onto this weeks recipe. Lemon Meringue Tarts. Before starting this blog I never really baked anything besides Chocolate Cake, Boston Cream Pie, and French Silk Pie. I always stuck to the same 4-5 recipes that Jake and I enjoyed time and time again. And I still make those same recipes here and there but this blog made me expand what I had to bake. Enter in, Lemon Meringue Tarts.

In all honesty, I have never had a Lemon Meringue Pie. Anytime I go to dinner, a cafe, or a patisserie I always opt for a buttery flaky pastry or something chocolate. Very rarely will I get a fruit based dessert, except for the occassional Apple Pie from my favorite cafe. However, I have always loved citrus fruits and now that it is citrus season I thought I would try making homemade Lemon Meringue Pie with my own twist, of course.

I decided to take a classic Lemon Meringue Pie and make it into mini tarts. The recipe is essentially the same just in mini-form. I used these 5 inch tart tins that I purchased on Amazon and they make the perfect sized dessert for one person. These little tins are nonstick and have removable bottoms which is much easier than other alternatives. They are pretty inexpensive to and have so many uses (individual quiches anyone?).

The tart dough is very basic and simple recipe. The best part about it too is that it is made in the food processor. One bowl, no mess. Need I say more? All you do is pulse the dry ingredients together, add the butter and pulse, add the buttermilk + egg yolk mixture and mix just until the dough comes together. Then you wrap the dough in plastic wrap and let it chill in the fridge for one hour. Then you will roll it out, fit it into the tart tins, and bake them. That’s all! t makes a super flaky all butter tart dough that can be used for any recipe.

Now let’s talk about the Meyer Lemon Curd Filling. This filling is a one pot recipe. Yes, one pot. All you do is dump all of the ingredients into a saucepan and cook it. No heating of the milk mixture and risking the chance of scorching it. No tempering of the eggs. Just dump and stir, need I say more? This Meyer Lemon Curd filling is smooth, silky, and oh-so lemony. It has the perfect balance of sweet and tart and the addition of vanilla bean seeds makes the curd absolutely delicious. If you can’t find Meyer Lemons don’t worry, regular lemons will work too. This curd is perfect for these Lemon Meringue Tarts but you could also use this curd to spread on toast, fill cakes with, or even spoon over some yogurt.

The Swiss Meringue topping is a recipe that I use all of the time. I used it for my Mini S’mores Cookies, Christmas Tree Cookies, and as a base for all of my Swiss Meringue Buttercream recipes. It’s a slightly more technical recipe but if you read the instructions it will be very easy to make. The one thing that you absolutely need for the recipe is a digital kitchen scale. I cannot tell you enough how important it is to have one these in your kitchen, especially if you’re a baker. With a recipe as finicky as meringue, a kitchen scale is a must have. Once you have a kitchen scale, you will make the most perfect Swiss Meringue (almost) every time! The meringue in this recipe balances out the entire dessert and the fact that it’s toasted is just an added bonus.

These Lemon Meringue Tarts are beautiful, delicious, and perfect for using up all of your in season lemons. I will be serving these at my next family party because who doesn’t love getting their own personal little dessert? If you try this recipe please let me know how it turned out and share any of your pictures with me on Instagram (@acommonkitchen). Thanks for visiting the blog this week everyone and happy new year!


Lemon Meringue Tarts

Makes 6 (5 inch) Lemon Meringue Tarts


For the Tart Dough

  • 1 ¼ Cup All Purpose Flour

  • 1 Tablespoon White Granulated Sugar

  • ¼ Teaspoon Kosher Salt

  • 8 Tablespoons Unsalted Butter, cold

  • 1 Egg Yolk

  • 2-3 Tablespoons Buttermilk

    For the Lemon Curd

  • 8 Large Egg Yolks

  • 1 Cup White Granulated Sugar

  • ¼ Teaspoon Kosher Salt

  • ½ Vanilla Bean, seeds scraped out

  • ⅔ Cup Fresh Squeezed Meyer Lemon Juice (from about 8 lemons)

  • Zest from 3 Meyer Lemons, about 2 Tablespoons

  • 10 Tablespoons Butter, cubed

    For the Swiss Meringue

  • 6 Ounces (about ⅔ Cup) Egg Whites

  • 9 Ounces (about 1 ¼ Cup) White Granulated Sugar

  • ½ Teaspoon Kosher Salt

  • ¼ Teaspoon Cream of Tartar

  • ½ of a Vanilla Bean, split in half and seeds scraped out


Make the tart dough:

  1. In the bowl of a food processor add the flour, sugar, and kosher salt. Pulse a few times to evenly combine. Add the butter and pulse a couple more times, until the butter pieces are roughly ½” cubes. Whisk the egg yolk and buttermilk together and pour it evenly around the dry ingredients and pulse just until the dough holds together, adding more buttermilk if needed, one tablespoon at a time.

  2. Dump the dough onto a large piece of plastic wrap and wrap it tightly. Refrigerate for at least one hour or overnight.

  3. Once the dough is chilled, lightly dust a work surface and roll the dough out so it is ⅛” thick. Use your mini tart pans as a guide to cut out circles that have an extra ½” around the pan. Use your fingers to gently press the tart dough in to bottom, sides, and corners of the tins. Use a paring knife to cut the excess dough off.

  4. Prick the bottoms of the dough with a fork a few times. Place all of the tart tins on a sheet pan and freeze for 20 minutes.

  5. Once the tart shells have been in the freezer for 15 minutes, preheat the oven to 350℉. Once the 20 minutes has passed, remove the tart shells from the freezer. Place a piece of parchment paper large enough to have a 1-2” overhang inside each tart, pressing it gently to fit the insides. Fill with pie weights or dried beans or rice.

  6. Bake the tarts for 15 minutes. After 15 minutes, take the tart shells out of the oven and remove the pie weights and parchment. Place the shells back into the oven and bake for another 5-7 minutes or until the shells are light golden brown.

  7. Remove the tart shells from the oven and let cool completely. (*Make the Meyer Lemon Curd once your tart shells are completely cooled.)

Make the Meyer Lemon Curd:

  1. In a medium-sized saucepan, add the egg yolks, sugar, kosher salt, and vanilla bean seeds and whisk until pale in color, about 2 minutes.

  2. Add in the lemon juice and lemon zest and whisk to combine. Toss in the cubed butter and and place the pan on the stove and turn the heat to medium-low. Cook the mixture, stirring frequently, until the mixture is thick enough to coat the back of a spoon. Pour the curd through a fine mesh sieve (to catch any lumps) into a large measuring cup.

  3. Pour the lemon curd into the cooled tart shells, filling them about ¾ of the way full.

  4. Place the filled tarts into the fridge and let cool until completely chilled, at least 2 hours but preferably overnight.

Make the Swiss Meringue:

  1. In a medium-large bowl, add the egg whites, sugar, salt, and cream of tartar. Whisk the mixture until evenly combined. Place the bowl over a pot of water— make sure the water is not touching the bottom of the bowl— creating a double boiler!

  2. Turn the heat to medium-low and cook the egg white mixture, whisking constantly, until the mixture is no longer grainy (test by rubbing a small amount between two fingers) and its about 185℉, about 10-12 minutes.

  3. Once the mixture is up to temp, transfer it to the bowl of a stand mixer fitted with the balloon whisk attachment. Turn the mixer on to high speed (speed setting 8 on my KitchenAid) and whisk until the meringue holds stiff peaks, is glossy, and is room temperature.

  4. Transfer the meringue to a large piping bag fitted with an open star tip.

To Decorate:

  1. Pipe as many or as little dollops of meringue on the tops of the tarts as you would like.

  2. Use a kitchen torch to lightly toast the meringue, being careful not to burn it. You can also do this step by using the broiler in your oven but make sure to keep a close eye on it, I have burned my fair share of desserts using this method.

  3. I suggest eating these tarts immediately but you can make the recipe up to the meringue steps and make the meringue as close to serve time as possible.

Spiced Apple Cider Pop Tarts

Merry Christmas (almost) everyone and welcome back to A Common Kitchen! I don’t know about you but I have been extremely busy the last few weeks. Christmas time is the time to bake but honestly, I haven’t had much time to do it! That’s why this week I am sharing a quick and easy recipe that you can fit into your busy holiday schedules. I am sharing my recipe for Spiced Apple Cider Pop Tarts! My mother always used to buy donuts or some kind of pastry for us to eat on Christmas morning so this year I thought I’d make my own to bring to my families house to keep up the tradition.

I decided to make these Spiced Apple Cider Pop Tarts with store bought puff pastry and Apple Cider Jam. Here’s the thing, I rarely buy/use store bought anything, but to make these pastries super easy for myself and you guys, I opted to try it. And the results were amazing! If you’ve ever tried making homemade puff pastry you know that it can be a nightmare trying to create all of those layers, keep the butter cold, etc. Not to mention it takes almost a whole day to make it…

That’s why I used the Trader Joe’s puff pastry sheets. You can find pre-made puff pastry at almost every grocery store today and it’s actually a great alternative to making it at home. It’s not as ‘puffy’ and ‘layer-y’ as the homemade stuff but for these pop tarts it works like a gem. It’s still buttery and delicious which is all that matters!

Now for the Apple Cider Jam. I got this at Trader Joe’s and had had my eyes on it since they put it on the shelf back in October. This is what it says on the bottle:

We combined chunks of sweet apples, tart apple cider, and the perfect amount of fall spices to create this delicious Apple Cider Jam".

And it is delicious! It isn’t overly sweet so when you get a bite of the entire pop tart you taste the buttery pastry, the sweet glaze, and the slightly tart Apple Cider Jam. It all pairs so well together and I can’t wait for my family to try them! Jake may have eaten three of them the first day I made them… I may have also eaten two… but who is counting?

These Spiced Apple Cider Pop Tarts are the perfect quick and easy pastry to make for Christmas morning! I promise they will not last more than 10 minutes once you put them out. I hope you enjoyed this weeks recipe and thank you so much for visiting A Common Kitchen this week everyone. I hope you have a joyful and wonderful Christmas everyone.

Merry Christmas, Bell.

Spiced Apple Cider Pop Tarts

Makes 6-8 Pop Tarts


For the Pop Tarts

  • 2 Sheets Store Bought Puff Pastry, thawed

  • ½-1 Cup Apple Cider Jam *See Note

  • 1 Egg + 1 Teaspoon Heavy Cream (milk or half & half works too), for egg wash

    For the Spiced Glaze

  • 1 ¼ Cup Powdered Sugar, sifted

  • 2-3 Teaspoons Heavy Cream or Half and Half

  • 1 Teaspoon Ground Cinnamon

  • ¼ Teaspoon Ground Nutmeg

  • 1⁄8 Teaspoon Ground Cardamom

  • 1⁄8 Teaspoon Ground Cloves

  • ¼ Teaspoon Kosher Salt


  1. Preheat oven to 425℉ and line a large baking sheet with parchment paper.

  2. On a clean work surface dusted with flour, roll out a sheet of puff pastry to a rectangle that is 12x9 inches (use a ruler to get exact measurements). Once rolled out, use the ruler to cut 9 smaller rectangles that are 3x4 inches each. Repeat with the second piece of puff pastry.

  3. Place half of the puff pastry rectangles onto a parchment lined baking sheet, leaving about 1 ½ inches in between them.

  4. Place about 1 ½ tablespoons of the Apple Cider Jam into the center of the pastry and use an offset spatula to spread it out, leaving a ½” border around the edges. Top with a piece of puff pastry and use a fork to crimp the edges together. In a small bowl, whisk together the egg and heavy cream and brush the tops of each pop tart with the egg wash. Place the baking sheet with the pop tarts into the freezer for five minutes.

  5. Once the pop tarts have chilled for five minutes and the oven is preheated, bake the pop tarts for 14-16 minutes or until they are golden brown. Remove from the oven and let cool slightly before transferring to a cooling rack to cool completely.

  6. Once the pop tarts are fully cooled, make the glaze. In a medium sized bowl, sift in the flour, spices, and salt. Whisk to evenly combine. Add in 2 teaspoons of heavy cream and whisk until no lumps remain. Add another teaspoon or so of milk if the glaze is too thick.

  7. Use a spoon to spread about 2 teaspoons on top of each pop tart. Leave the pop tarts like that or top with sprinkles, a dusting of cinnamon, or anything you’d like.

  8. These are best served the day they are made but can be kept in an airtight container at room temperature for two days or in the fridge for up to 3. Enjoy!


  1. You can find Apple Cider Jam in a variety of grocery stores (Trader Joe’s and Whole Foods) as well as online. I will list a few links below on where to get it.




Chocolate Peppermint Cookies

I’m going to
make everything around me
that will be
my life.
— Elsie de Wolfe

Every single week when I bake something new, I hate it.

Okay, ‘hate’ may be a strong word to use. Let me explain it this way: I am never fully satisfied with anything I create.

Either the texture is wrong, the flavors don’t work well together, too much salt, or the aesthetic is wrong. Usually it’s the latter. I want the things I make to look beautiful. So beautiful that it makes other people want to recreate it. And share it.

The pressure of making everything I create beautiful often times ends up being a hindrance. I psych myself out and that’s when I stumble.

My inner monologue usually sounds something like this:

“Okay. How should I decorate these cookies? I’ll drizzle the chocolate on. No no no. Dip them in the chocolate… will the dip look sloppy or lazy? No. Oh wait… yes the dip looks sloppy. Okay okay, I can fix them. Cover them in sprinkles. *Sighs* The sprinkles don’t match the aesthetic I’m going for. Great. One batch of cookies ruined. Time to start over.”

I don’t know why I do this to myself, nor do I know where it stems from. All I know is that I want everything I create to be beautiful.

I still haven’t made a truly beautiful thing, but it is my life journey to accomplish that. So here’s to creating beauty.

This week on the blog I am sharing this recipe for these absolutely delicious Chocolate Peppermint Cookies. They are a simple chocolate shortbread cookie with pure peppermint extract to make them taste as good as a classic “Thin Mint”. To be honest, these are better than Thin Mints!

Shortbread cookies are basically just sugar, butter, and flour. They are buttery and perfectly sweet. The dutch processed cocoa powder adds a depth of chocolatey flavor that pairs perfectly with the peppermint extract and the dark chocolate chips are just extra deliciousness.

As for decorating these beauts, I just melted some chocolate and used a spoon to drizzle it across the cookies. I like the simple dark chocolate on dark chocolate look for these cookies but you certainly could decorate these however you would like. Crushed peppermint candies would look fantastic! I shared these cookies with my coworkers and they were a big hit. Bring these to your next work or family holiday party and you will be the “cookie master” for years to come!

I hope you enjoyed this weeks recipe. It’s one of my new go-to Christmas cookie recipes now and I am so excited to share it with you. I hope you have a wonderful week and good luck with all of your holiday baking!


Chocolate Peppermint Cookies


  • 2 ½ Cups All Purpose Flour

  • ⅔ Cup Dutch Process Cocoa Powder

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Kosher Salt, plus more for sprinkling

  • 24 Tablespoons Butter, softened

  • 1 ⅓ Cup Brown Sugar, tightly packed

  • ½ Cup White Sugar

  • 4 Teaspoons Pure Peppermint Extract

  • 2 (10 oz) Bags Dark Chocolate Chips (at least 60%)

  • 1 Tablespoon Coconut Oil


  1. In a large bowl, add the flour, cocoa powder, baking soda, and kosher salt and whisk until fully combined. Set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar on medium-high speed until pale and fluffy, a full five minutes. Stop the mixer and scrape down the sides and bottom of the bowl. Add in the peppermint extract and mix again until combined.

  3. Stop the mixer and add in the dry ingredients and roughly mix everything together with a rubber spatula so you don’t have flour flying all over your kitchen. Place the bowl back on the stand mixer and mix on the lowest speed just until the dough starts to come together. Add in one bag (10 oz) of dark chocolate chips and mix on low until evenly combined.

  4. Dump the dough out onto a clean work surface that is dusted with flour and knead a few times to bring it together. Split the dough in half and form each half into a flat disc about 1 inch thick. Wrap tightly in plastic wrap and chill for 2 hours.

  5. After the dough has chilled, preheat the oven to 325ºf and line two baking sheets with parchment paper.

  6. Generously flour your work surface and place one of the dough ‘discs’ in the center, flour the top of the dough as well as your rolling pin. Roll the dough out so it is about ¼ inch thick. Use a 2 inch round cookie cutter to cut out as many cookies as possible. You can gather and re-roll the dough once more (don’t do it more than once) and cut out more cookies. Repeat the second ‘disc’ of dough. Place the cookies onto the baking sheets spacing them out about 1 inch apart.

  7. Bake the cookies for 14-15 minutes. Remove from the oven and let cool slightly before transferring to a cooling rack to cool completely.

  8. In a heat proof bowl, add about half (5 oz) of the bag of dark chocolate chips and the 1 tablespoon coconut oil. Microwave in 30 second increments, mixing well in between each, until the chocolate is silky smooth.

  9. Using a spoon, scoop up a small portion of chocolate and drizzle each cookie generously with it, using as much or as little as you prefer. Top with a sprinkling of kosher salt. Enjoy!

These cookies can be kept in an airtight container at room temp for 2-3 days or in the fridge for up to 5. Also, you can tightly wrap the dough and freeze it for up to 6 months.

Pink Peppercorn and Strawberry Linzer Cookies

I wish you a kinder sea.
— Emily Dickinson

Welcome back to A Common Kitchen this week everyone! The last few weeks have been craaaaaazy for me. I work in the health insurance industry and it’s currently open enrollment so I have been working a ton. So whenever I have a stressful week, I go into my kitchen on one of my days off and bake something sweet.

This week, I tried recreating a classic recipe but adding something unique to it. The result? These Pink Peppercorn and Strawberry Linzer Cookies.

I originally found these Pink Peppercorns on sale for $1 at my local grocery store. I was intrigued by these little pink gems. I did some research and found out that pink peppercorns aren’t actually peppercorns, but a berry. They have a fruity, citrusy, and peppery bite to them that made me immediately think to use them in a cookie.

I used one of my go to classic recipe bases for shortbread cookies. I used this base in my recipe for my One-Bowl Raspberry and White Chocolate Shortbread Cookies and my Triple Chocolate Shortbread Cookies. I love this base recipe because you can add all sorts of mix-ins to create different flavor combinations. It’s just a simple recipe containing butter, sugar, flour, salt, and baking powder. That’s it! It’s a no fuss recipe that I always go back to.

As for the strawberry preserves, I always use Bonne Maman. This isn’t sponsored or anything like that, I just have been buying their jams, jellies, and preserves because they are the best. I used their Strawberry Preserves for this recipe but if you can’t find Bonne Maman you can use any other good quality strawberry preserves.

These cookies turned out beautifully and I love the classic Linzer cookie look. I shared them with quite a few family members and they all really liked them and thought the pink peppercorns were an interesting addition that paired perfectly with the strawberry preserves. Jake wasn’t too fond of the more peppery bites but overall he liked them! You certainly can add more or less pepper depending on your personal preferences.

I hope you enjoyed this weeks recipe and if you try this recipe, or any other recipe from A Common Kitchen please share your photos with me. I would love to hear from you! Happy baking everyone!


Pink Peppercorn and Strawberry Linzer Cookies


  • 12 Tablespoons Butter, room temperature

  • ⅔ Cup Brown Sugar, tightly packed 

  • ¼ Cup White Granulated Sugar

  • ½ Teaspoons Kosher Salt

  • 1 ¼ Cups All Purpose Flour 

  • ½ Teaspoon Baking Soda

  • 1 Teaspoon Pink Peppercorns

  • ½ Cup Strawberry Preserves (you might use slightly less than ½ cup)

  • Powdered Sugar, for dusting


  1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, white sugar, and kosher salt on medium-high speed until light and fluffy, 4-5 minutes. 

  2. Add in the flour and baking soda and mix on medium speed until fully combined. Stop the mixer and scrape down the bottom and sides of the bowl. Mix on medium speed for another 30 seconds. 

  3. Add in the pink peppercorns and mix on the lowest speed just until combined. 

  4. Lay out a large piece of plastic wrap and dump the dough on top of it. Gather the dough and form a ball. Knead the dough for 15-20 seconds or just until it comes together. Form the dough into a disc that is about 1/2 inch thick. Wrap the dough tightly and refrigerate for 2 hours. 

  5. Once the dough has chilled, preheat the oven to 325ºf and line two baking sheets with parchment paper.

  6. On a floured work surface, roll out the dough until it is ½ inch thick. Using a 2.5” round scalloped cookie cutter, cut out as many cookies as possible. Gather the dough into a ball and re-roll it and cut out more cookies. On half of the cookies, use a ½” round cookie cutter to cut out the center of the cookies.

  7. Place the cookies on the baking sheets and chill in the fridge for five minutes. Place the baking sheets in the oven and bake 14-15 minutes or until golden brown around the edges.

  8. Remove the cookies from the oven and let cool completely on a cooling rack.

  9. Place all of the cookies with the hole cut-outs in the centers on one cooling rack and dust liberally with powdered sugar. Set aside.

  10. On the other half of the cookies (without the cut-outs) spread and even layer of strawberry preserves— about 1 teaspoon per cookie. Top the bottom cookies with the powdered sugared cookies.

    — These cookies can be kept in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.

Campari Chocolate Truffles

I was waiting for something extraordinary to happen but as the years wasted on nothing ever did unless I caused it
— Charles Bukowski

Welcome back to A Common Kitchen this week everyone. In celebration of it officially being the holiday season I am kicking it off with a very easy but extremely delicious treat! This week I am sharing my recipe for Campari Chocolate Truffles. This recipe if perfect because it requires only five ingredients and take under and hour to make!

If you have never had chocolate truffles, they are those little melt-in-your-mouth chocolate candies that you get at Godiva or other specialty chocolate shops. However, some of these shops charge $3-4 for ONE chocolate truffle. My solution? Make my own at home. And to do this all you need to know is that they are extremely easy to make and require only four ingredients: good quality dark chocolate, heavy cream, kosher salt, and in this specific recipe, Campari. A chocolate truffle is basically just a very thick chocolate ganache enrobed in tempered chocolate, cocoa powder, and various other coatings. They are melt-in-your-mouth delicious and are super easy to make and no one will guess that they took you less than an hour to make! 

These Campari Chocolate Truffles are unique in that they use and ingredient you may not be familiar with: Campari. If you have never had it, Campari is a liqueur, more specifically, it is what's known as an apértif, and is made by infusing fruits and herbs in alcohol. I was introduced to this liqueur by my wonderful husband, Jacob. He has liked Campari for years and after two years of dating, he finally bought a bottle. I admittedly cannot drink more than half an ounce of liqueur without feeling sick so it's not something I drink often, however, Campari has such a unique taste so I have wanted to use it in a dessert recipe for a long time now. 

As I was developing recipes using Campari, I knew that I wanted to pair it with dark chocolate. I thought that the bitterness of the chocolate would pair perfectly with the fruity and herby notes and I was right! These Campari Chocolate Truffles are rich and decadent and the Campari flavor is subtle. 

I didn't want to overwhelm the truffles with the Camapari so after a bit of testing I found that two tablespoons is the perfect amount. You taste the Campari once the chocolate starts to melt and it is subtle but not lost completely. You certainly can add or remove one tablespoon if you wish to do so but I highly recommend sticking with two tablespoons. 

As for decorating these little treats, I decided to toss the truffles in a good quality dutch processed cocoa powder. I didn't want to worry about tempering chocolate and dipping all of the truffles in it because, come on, who has time to temper chocolate? The great thing about"technique" is that they still look very elegant. This may be my new favorite way to decorate my chocolate truffles because of the ease and simplicity.

I hope you enjoyed this weeks recipe for Campari Chocolate Truffles. This simple, delicious, and elegant dessert is one that will become a staple in my household. I also plan on giving these out as Christmas gifts because everyone loves a homemade eatable gift! If you try this recipe please share your photos with me, I would love to hear from you. Thanks for visiting A Common Kitchen this week everyone! Xx

Campari Chocolate Truffles


  • 8 Ounces Good Quality Dark Chocolate— at least 60%, finely chopped

  • ½ Cup Heavy Cream

  • 2 Tablespoons Campari

  • ¼ Teaspoon Kosher Salt

  • ½ Cup Dutch Processed Cocoa Powder


  1. In a heat proof bowl, add the chopped chocolate and set aside.

  2. In a small saucepan, whisk together the heavy cream, Campari, salt. Heat the cream over medium-low, stirring occasionally, until simmering— not boiling.

  3. Pour the hot cream over the chocolate, making sure to completely cover each piece of chocolate. Let sit for two full minutes— this allows to chocolate to warm up. Whisk   until fully combined and smooth.

  4. Pour the ganache into a loaf pan and put in the refrigerator to cool for 30 minutes.

  5. Once cooled, scoop rounded ½ tablespoons onto a parchment lined baking sheet. With (or without) disposable gloves on, roll each piece of ganache in between your hands into spheres.

  6. Place the dutch cocoa powder into a shallow bowl. Toss each truffle in the cocoa powder until fully coated and place back onto the baking sheet. Repeat with the remaining truffles. Place the baking sheet back into the fridge and let cool for 15 minutes before enjoying.