Monday, December 20, 2010

Effing busy...(and Happy Holidays!)


That about sums it up! The month of December has been absolutely bonkers...tshirt selling, baking, craziness at my 9-5, holiday shopping, general merrymaking...whew.

My New Year's resolution is to make more time for writing and photography, so as a result I'll hopefully be posting here more. Realistically this is probably my last post of 2010 (and my 45th since I started the blog, hard to believe!) and I thought I'd share one of the lifesaving recipes of my holiday season thus far - Martha Stewart's Easy Chocolate Truffles.  They really truly are easy. On a day when I was baking for 8 hours to prepare for an epic culinary holiday party, focused on egg bread banana's foster pudding and delicate shortbread Argentinian sandwich cookies, making these truffles was a breeze...almost relaxing. I mean it was no nap, but these lovely dollops of indulgent goodness could not be easier to make, and come with a huge payoff.  You can assemble the chocolate cream easily and quickly, then address other things for the 3 hours that it is chilling out in the fridge. I made straight up semisweet chocolate ones, and added some Nutella to part of the batch as well. They can be rolled in cocoa, toasted chopped nuts, sprinkles, whatever.  

Christmas is about 5 seconds away, so let these tasty truffles come to your rescue if you're in need! They make excellent gifts too - just remind the receivers to refrigerate!

Happy Holidays dear readers, and Happy 2011...See you then!

Easy Chocolate Truffles
from M-Stew's Everyday Food

16 ounces dark or semisweet chocolate, or a combo, finely chopped (I used semisweet Ghirardelli)
1 2/3 cups heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
Unsweetened cocoa powder, for rolling
Desired coating (I used the cocoa powder mixed with a bit of sweetened cocoa powder, as well as a couple of kinds of sprinkles...you could also use chopped nuts, etc)

Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer. Pour over chocolate. Cover bowl with plastic wrap and let stand for 10 minutes. Uncover and whisk chocolate mixture until smooth. Mix in vanilla and salt. Pour into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours.

With a melon baller, 1-inch scoop or a teaspoon, scoop out chocolate mixture and place on parchment paper or foil. Coat hands with cocoa and roll truffles into balls. Place on parchment-lined baking sheet. Refrigerate until set, about 15 minutes.  Roll in desired coating before serving or packing.

To store, cover with plastic and refrigerate, up to 2 weeks.

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