Today I got re-acquainted with my sewing machine! I'm sure it was wondering who I was.. it's been so long... the machine felt like a long lost friend- I wanted to hug it! lol Actually, truth be told, our time together was way too short, but I have made a solemn promise that we'll be spending alot more time together, on a daily basis.
I spent most of the afternoon answering questions via email AND phone, from my two kids - Laura was having major laundry difficulties and Mark was trying to cook a meal... (I'm just biting my tongue and smilin' to myself...) but I eventually did make my way to the studio and got down to working on a small project.. the first of many which are patiently awaiting my return. Can't show you what it is, as it's a gift for someone, but I promise a CQ pic very soon!
I did promise last week to share the Truffle recipe with you, so here goes:
1 pound good quality semi-sweet chocolate (16 oz. or 455 grams)*
1 cup butter, melted
6 egg yolks
6 tablespoons flavoring such as dark rum, amaretto, peppermint schnapps etc.
OR 2 teaspoons extract - vanilla, almond, peppermint, etc.
finely chopped and toasted almonds or other nuts, chocolate sprinkles or cocoa (alone or mixed with icing sugar) for rolling
In a double boiler, melt chocolate and butter together, stirring often. Remove from heat. Add some of warm mixture to the egg yolks to warm them up, then stir egg yolks into chocolate mixture. Add flavoring, stir well with a wire whisk until smooth. Refrigerate for about an hour or so, until stiff enough to roll. Roll into small balls, and coat in nuts, cocoa or sprinkles. Refrigerate to set firm. I've been told these will freeze well in a tightly covered container. Makes 50-60, depending on how large you make them. Thanks to Susan Tilsley Manley for this recipe.
*I used Lindt dark chocolate for my first "trial" batch and they were yummy.... Susan told me she uses Cadbury Premium Dark (purple wrapper with 1842 in a gold circle). Just make sure you use a good quality chocolate. Note: You will have to buy enough bars to give you 455 grams...
Another suggestion I would make - if you have another pair of hands "available", I think it would be easier to have one person rolling the balls, and a second person doing the "coating" in cocoa, nuts or whatever. Your hands tend to get pretty chocolate-y as the warmth of your hands softens the cold mixture, and then it's hard to do both jobs - gets kind of messy! Not that I would EVER complain about being covered in chocolate ..oh bliss!
See a photo of my Truffles here
A nice box of chocolates provides your total daily intake of calories in one place. Isn't that handy?