i am a complete slacker. this is the first year in a long time that i did not send out a christmas card. with the passing of our sweet dog and b’s little tonsil removal, christmas came fast and the season sort of passed me by. all my holiday cheer has gone into injecting some happy sparkle into my bubs’ everyday. so i am using my bliss to create a quiet little holiday greeting for all of you.
i am definitely not an in-your-face kind of gal when it comes to the holidays. sometimes a little quiet reflection this time of year is nice…goodness, i adore pinterest.
(tap the wee stars friend, to pin these lovelies for yourself)…
Christmas is right around the corner but there is still time for some sweet treats! Baking is such a wonderful tradition to share with family, I have fond memories of the cookie tray on Christmas eve full of all my favorite sugary sweets. I still have lots of shopping to do, and I haven’t even started the wrapping but I have managed to sneak into the kitchen and bake up some gifts to share. I love to gift homemade treats, it’s so much more personal than a gift certificate and really says that you cared to take the time to make something.
Truffles make the perfect addition to a holiday table.Rich, decadent and a little bit naughty, they are easy to flavor to your taste and preference.Add a little liquor, a pinch of spice, swap out the hazelnuts with pistachios or almonds and you can have a box of chocolates that will satisfy every taste.I did find all the scooping and rolling a little bit messy, next time I think I might try to pipe the truffles with a pastry tip after the mixture has chilled for an hour.
Makes about four dozen
12 ounces bittersweet chocolate, roughly chopped
½ cup heavy cream
2 tablespoons light corn syrup
½ teaspoon vanilla extract
pinch of salt
1 ½ tablespoons unsalted butter, cut into 8 pieces and softened
1 cup dutch processed cocoa
¼ cup confectioners sugar
1 cup finely chopped toasted hazelnuts (optional)
Coat an 8 inch baking dish with cooking spray and line with parchment.
Microwave chocolate in medium bowl at 50 percent power, stirring occasionally, until mostly melted, 2 to 3 minutes and set aside. Meanwhile microwave cream in a measuring cup until warm to the touch, about 30 seconds. Stir corn syrup, vanilla, and salt into cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes and then stir with a wooden spoon to combine. Stir in buter, one piece at a time, until fully incorporated.
Refrigerate mixture until firm about 2 hours. Sift cocoa and sugar through a strainer into a large bowl. Using a spoon scoop out a teaspoon of the chocolate mixture and roll into 1 inch balls. Roll the truffles in the cocoa mixture or the hazelnuts.
Here are some other recipes you might like to consider for your holiday celebrations. Click on the links for the recipes:
maybe it’s because the little ones are so darn cute, maybe it’s because the colors and photos compliment my blog in just the right day or maybe because, at the moment, i want to dress my children in nothing else. Regardless the reason, i absolutely adore the frocks for wee ones by mabo…
a little line in the usa that totally melts my heart. in my opinion, how little ones should dress. xo mrs. french
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