When the weather takes a frosty turn with falling snow and Christmas lights brighten the night sky, the sweep of holiday festivities begin to descend. But, since I live in the desert, I have been missing out on that scene. I always talk about my need to recreate that whole mood for the sake of my mental and emotional state. I have somehow transformed into an overly attached person, I find it hard to detach myself from memories, scents, feelings, glimpses of an idea that once came up in my mind. At one point, I became a bitter person, with so much hate and anger at the world that it led me to seclude myself from all the people who once cared. But I managed to get over that, willingly, but difficultly.
That has transformed me, and somehow brought me one step (as tiny as it is) closer to trying to figure out where I stand.
It’s a bittersweet journey really. One with a million ups, only to be answered by a few other downs. But it’s all in the name of the journey.
Before you get bored by all this sappy talk, I promise, I have a point.
Chocolate truffles represent much of my current emotions. Though truffles are undeniably decadent, they hold a bittersweet quality. You must break through the bitter, unsweetened cocoa exterior before you can reach the smooth, sweet chocolate interior. I won’t claim that I have reached that interior, I’m still far from getting there. But it’s a journey, and it’s one worth taking.
So, here it is. Day 4 of my 12 days of baking; Chocolate Truffles.
Yields: 15 mini truffles.
- 1 Tbsp white sugar
- 1/4 cup whipping cream
- 2 Tbsp unsalted butter
- 170 grams semi-sweet chocolate (chopped)
- 2 Tbsp of desired flavoring (I used rum, but you can use anything from brandy, amaretto, kahlua, or just vanilla extract, mint, raspberry.)
- 1/2 cup chopped nuts. (I used almonds)
- 1/2 cup cocoa powder
- Combine sugar, whipping cream, and butter in a saucepan over medium heat. Cook and stir until butter is melted. careful not to burn the mixture.
- Remove from heat, stir in chopped chocolate until well blended and smooth.
- Stir in flavoring. (you can even halve the batch and do two different flavorings)
- Chill in the fridge until completely cooled. Then shape into truffles of desired sizes. I used a teaspoon to make mini sized truffles. Let chill in the fridge again until firm.
- Roll balls into nuts or cocoa powder (You can use coconut shavings, sprinkles, powdered sugar or even melted white chocolate.)
- Store in a cool place.
Bon Appetit 🙂