Holiday Cooking
This week I attended two Christmas potlucks, had a birthday coffee for my Mom, Monday. I am hosting a bridal shower and Tuesday. I’m helping with the Lakeview annual cookie/goodie bake sale. I am on the verge of being cooked out. Hopefully I will get my second wind before the actual holiday! For three of these events I took a new recipe for chocolate truffles, which if I do say so myself are melt in your mouth good! Everyone wanted the recipe so I told them I would put it in the paper this week. Hope you have good luck with them and enjoy them too!
Chocolate Truffles:
12 oz Bittersweet chocolate chips
12 oz semi sweet chocolate chips
1 1/2 cups whipping cream
3 Tablespoons Grand Mariner liquor
1 tsp vanilla
Place chips in a bowl. Heat cream in a small sauce pan until it boils, pour over chips, cover bowl for 5 minutes then whisk until smooth and melted, whisk in flavorings.
Let cool at room temperature for 1 hour, then spoon chocolate by teaspoonfuls in small mounds on a parchment lined baking sheet.
Refrigerate for 30 minutes then roll into balls, roll in finely chopped nuts or a mixture of sifted powder sugar and cocoa. I placed them in mini tinfoil cups.
Store in Refrigerator.
I buy Ghirardelli brand chips, they are by far the best for this recipe! Enjoy and have a great week!
This week I attended two Christmas potlucks, had a birthday coffee for my Mom, Monday. I am hosting a bridal shower and Tuesday. I’m helping with the Lakeview annual cookie/goodie bake sale. I am on the verge of being cooked out. Hopefully I will get my second wind before the actual holiday! For three of these events I took a new recipe for chocolate truffles, which if I do say so myself are melt in your mouth good! Everyone wanted the recipe so I told them I would put it in the paper this week. Hope you have good luck with them and enjoy them too!
Chocolate Truffles:
12 oz Bittersweet chocolate chips
12 oz semi sweet chocolate chips
1 1/2 cups whipping cream
3 Tablespoons Grand Mariner liquor
1 tsp vanilla
Place chips in a bowl. Heat cream in a small sauce pan until it boils, pour over chips, cover bowl for 5 minutes then whisk until smooth and melted, whisk in flavorings.
Let cool at room temperature for 1 hour, then spoon chocolate by teaspoonfuls in small mounds on a parchment lined baking sheet.
Refrigerate for 30 minutes then roll into balls, roll in finely chopped nuts or a mixture of sifted powder sugar and cocoa. I placed them in mini tinfoil cups.
Store in Refrigerator.
I buy Ghirardelli brand chips, they are by far the best for this recipe! Enjoy and have a great week!
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