These dark chocolate truffle squares are smooth and intensely chocolatey.
Pure deliciousness, that’s what these little squares are.
Now if you’ve been reading this blog for any length of time you’re probably already familiar with my penchant towards the dark stuff.
I’ll admit it, I’m a sucker for a good chocolate tart, a silky pot de crème, a rich chocolate fudge slice, and I’d give everything a good dip in it if given a chance. So I suppose it comes as no surprise that I’d be swooning over chocolate truffles, but let me tell you, these are no ordinary truffles!
Thick wedges of roasted acorn squash tossed with Chermoula sauce makes a simple but flavorful side.
It’s hard to miss the piles of squash filling up the market stands at the moment and that can only mean one thing … fall is officially upon us.
If you asked me to pick a flavor to define the season I’d say squash and pumpkin win hands down. The orange-hued beauties transition us from the last days of summer to early fall right through the holidays and into the new year. Not only are there endless ways to serve them (as a side, in soups, or salads, for dessert, etc…) but they play well with so many different flavors and cuisines, making them incredibly versatile.