Friday, December 19, 2014

The Trouble With Truffles

There are SO many things wrong with Truffles...

Messy to make
Way too rich
Chocolate everywhere
Time consuming
Cocoa powder everywhere
Did I mention messy
Way off the diet
Chocolate covered fingers, clothes, spoons, bowl...

You get the idea... LOL

However, they are SO much fun to package up as gifts inside our wonderful boxes made with the Gift Box Punch Board (135863) and the Under the Tree Specialty Designer Series Paper (135825).  I made the 4" x 4" x 1.75" box and it holds four truffles perfectly.  You could probably put in more, but four is a good fit, and honestly, they are so rich you don't want to take on too many.  Oh and you definitely need a cup of hot coffee or tea to go with them!

Here's my box all wrapped up with Cherry Cobbler 1" Sheer Linen Ribbon (135839) and a tag I made earlier today.  I'll show you more of the tags tomorrow.

I just LOVE this ribbon.  It is so pretty and so easy to work with!

The recipe I used comes from the Christian Radio Station I listen to, Family Life Radio.  I just love listening to this station.  No commercials and wonderful music, DJ's and encouragement. 

Shannyn and Peter are on the morning show that's on every morning.  Shannyn shares this recipe every year and this year I decided to try it.  She warned it was messy and she wasn't kidding!!!  But I think they came out really fun and I even found little papers to put them in (like mini cup-cake papers).

Here is her recipe from the website.  Here's the link if you are interested, it's from Monday, December 15th.  Shannyn's Truffles

Chocolate Truffles
  • 8 ounces of semi-sweet or bittersweet chocolate (62% cacao or higher), chopped into small pieces
  • 1/2 cup of heavy whipping cream
  • 1 teaspoon of vanilla extract
Optional base flavorings:
  • Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
  • Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
  • Almond extract (1 teaspoon)
Truffle coatings
  • Cocoa powder
  • Finely chopped walnuts
  • Finely chopped almonds
  1. In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes). If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.
  2. Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)
  3. Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
  4. Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

Thank you for looking in today.  Christmas is almost here!  I love this time of year with family and friends and enjoy sharing the Reason for the Season!

Happy Friday!

~ Donna

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