Wishing you a joyful holiday season, even if things are quieter than you’d like and different than you’d hoped for. It’s a good time to celebrate those simple but incredibly important things: health, peace, and the family and friends who make our lives worth living. They may not be able to join us at the table this year, but they can be with us in spirit or perhaps virtually. It’s also a good time to indulge just a little. For those whose indulgence is chocolate, here’s my easy and go-to recipe for chocolate truffles. See you in January!
8 ounces/227 grams bittersweet chocolate (Bakers or a high quality bar)
3/4 cup/180 mL whipping cream
2 tablespoons/30 mL butter
2 – 3 tablespoons/30 – 45 mL orange or almond liqueur (or substitute your favorite)
Combine cream and butter, and bring to a boil over medium heat. Remove from heat; add liqueur and chocolate. Stir until chocolate is entirely melted. Chill the mixture until it’s firm enough to handle, but not rock-solid, about 3 hours. Using a teaspoon, form and roll mixture into small balls. Roll each truffle in cocoa powder or ground nuts. Store in the fridge for several weeks or freeze for up to three months.