Chocolate aficionados will like these Triple Chocolate Truffle Cookies. Dahlias Bakery in Seattle makes this brownie-like cookie that is crisp on the exterior and gooey in the centre.
I’m already fighting back tears as I sit down to compose this piece. I simply keep reminding myself that someone up there must have wanted a little dessert in their afterlife, and I hope Joan has something tasty on the menu. While we celebrate National Chocolate Day, I am also grieving the death of a very precious individual. This piece is dedicated to Joan of Chocolate Chocolate and More, a popular blog.
Some of you may have heard that Joan died suddenly last week. She passed away quietly in her sleep as a result of a heart attack. I’m still in a state of shock and disbelief. How can someone so beautiful be snatched from us so suddenly? Unfortunately, this is something I’ve had to deal with many times in my life, especially with young people, and it’s never easy.
Grief is a tough emotion to cope with, and I struggle with it. My heart breaks for Joan’s three children, who are going through the most terrible period of their lives. I can’t even imagine what it’s like to lose a parent at such a young age. My heart hurts for Joan’s family and closest friends, who have grown to know her over the years and are now left with an unfillable vacuum.
If you are not a blogger, you may struggle to grasp how friendships begin and flourish online. We connect on our blogs and online social forums, and we follow each other on Instagram and Facebook to get a glimpse into their daily lives. If you’re lucky, you’ll get to meet in person. The blogging community is a close-knit, supportive one. Joan was a community fixture. While she was regarded as a Facebook specialist, she was also incredibly business smart and a storehouse of information, which she was more than willing to offer. More than that, she was so kind that it didn’t seem to matter how large or tiny your blog was to her. She was really warm and had a big impression on so many of us.
Joan and I met in person earlier this year at a blogging workshop I co-hosted, although I had gotten to know her online. I, like many others, was looking forward to meeting her in Chicago next week for BlogHer Food.
Joan had sneaked out during one of our meals out to see what was being offered for dessert. Joan was intrigued by the deconstructed chocolate truffle and wanted to speak with the chef about it. I was giggling at her as she ducked over the corner in the kitchen, trying not to be seen!
Joan was putting chocolate recipes to the test for my cookbook. She let me know a few days before she died that she had a recipe of mine in her fridge, just waiting for the final touches. I hope she got to enjoy herself. I just recently began contributing to Joan’s blog, and my first piece went public only a few days before she died. I am very grateful that she accepted me into her home with my Black Forest Cookie Cups.
Joan’s family wrote about her death on her Facebook page, which rapidly filled up with messages of love and support, demonstrating how genuinely special Joan was. Comments on her Facebook page express how much her readers enjoyed her recipes and how she made them feel as though they were baking with her.
I’d like to explain why I selected to bake this Triple Chocolate Truffle Cookie. If there is one thing we all know about Joan, it is that she adored chocolate and felt that it could make everything better. Even merely going through her webpage reveals that practically every dish involves chocolate. I liked how she pronounced chocolate.
I visited Seattle a few weeks ago. The first part of my vacation was spent meeting a new customer, and the second half was spent seeing the city with my boyfriend. We had the best time ever. Joan had been in Seattle the week before for another blogging event with a couple of her pals. Joan did a Chocolate Tour during her vacation, which was perfect for her.
I noticed Joan’s article for Dark Chocolate Truffle Cookies from Dahlias Bakery in Seattle a few days before I departed for my vacation. I knew if Joan thought it was good enough to cook at home, I had to try it. Dahlias was the first bakery I visited (I had previously read about their incredible Coconut Cream Pie), and I purchased two bite-sized pies and a chocolate truffle cookie. The cookie was very excellent. I set aside half for my boyfriend, who was due to arrive the following day. We both agreed it was incredible.
Dahlias ended up being my favorite site in Seattle. We went back the next day for a breakfast sandwich that I saw on Yelp and had to try, and I kid you not, it was the finest breakfast sandwich Ive ever had (so much so that I went back the NEXT day for a third time and had it again). I bought a chocolate truffle cookie every time I went into Dahlias and even ate one on the plane journey home.
It felt like the ideal dessert to prepare in Joan’s honor this past weekend. And guess what? My partner ate about half of the batch. He would have eaten the other half if I hadn’t given them to his father, who also enjoyed them. Who wouldn’t adore them after viewing the recipe? It’s created with three bags of chocolate chips!!
Now I have a request of you. I recently noted that a number of individuals are attempting to keep Joan’s legacy alive via her blog and Facebook page. So, if you’re seeking for a fantastic chocolate dish, check out her Pinterest page or browse her recipe index. You may not realize it, but every time you share her recipes or visit her website, you are not only supporting her passion, but also her family. Joan’s website will remain operational, and the advertising revenue will benefit her children. Thank you so much for assisting her family.
May you rest in peace my friend. Hugs.
The recipe may be found at Joans Chocolate Truffle Cookie.
I particularly like her Ding Dong Cake, with its rich layer of cream in the center.
She also has a Devil Food Cake made from scratch that looks crazy.
Joan produced a Coffee Ice Cream with dark chocolate specks after returning home from the SB Foodie Escape. I liked how she stated she wishes her children didn’t enjoy ice cream so she could have it all to herself!
Her Triple Chocolate Cheesecake Bars have always piqued my interest since they have the right swirl of chocolate on top.
As I previously said, if you’re seeking for a chocolate treat, Joan has a terrific round up of 50 Chocolate Treats. You should believe me when I tell that the lady knew her chocolate.
- 20 ounces chopped dark chocolate (I used dark chocolate chips)
- 1 14 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 12 teaspoon baking powder
- 12 teaspoon salt
- 10 Tablespoons butter, softened
- 2 14 cups sugar
- 6 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- Generous 2 cups dark chocolate chips
- Place 20 ounces dark chocolate in a large microwave-safe dish and cook for 1 minute on high. Allow chocolate to sit for a minute before stirring. If necessary, heat for another 30 seconds until the chocolate is totally melted and smooth. Place aside to cool.
- Please see Chocolate Chocolate and More for the remainder of the instructions.
Just a little word about these cookies. They do spread rather thinly. I discovered that baking them on parchment paper rather than a silicone baking sheet works best, as does chilling the dough in 10-15 minute intervals. If you refrigerate the dough for too long, it will become difficult to scoop.