So I got up this morning feeling ok only to discover that December has officially descended. That means I’m even further behind on my holiday shopping than I thought I was (never mind baking, decorating and all the rest of the baggage that comes with the season to be merry) so panic is near at hand. The days of me trying to outdo Martha are so yesterday, now I spend more time plotting and scheming how little I can get away with!
Yes, time for major strategizing. Fill the pots on the porch with bunches of greenery and hang a wreath on the door. Check. Create a basket filled with treats to get the parents to Florida. Easy. Youth exchange $$$ for the youngest (Europe is darned expensive these days!); driver’s ed for the middle one, and some Macbook bling and a back-to-U care package for the oldest. Check. Purchase really cool Christmas kitsch for Christmas-crazy colleague (office Secret Santa!) Check. Christmas tree from nice guys who set up a temporary lot by the Dairy Delite and a handful of extra greenery for the fireplace mantel. Living room done.
Baking? FInd that phenomenal recipe for truffles I made last year, buy a couple bottles of really nice wine and invite the girls over for an evening of chocolate making extravagance. Check mate!
Oh, and the truffles?
Ganache Filling:
1 cup whipping cream
1/2 lb bittersweet chocolate, chopped
2 tlsp Starbucks liqueur
Icing sugar
In a small saucepan heat cream just until bubbles form around edge of pan; remove from heat. Stir in chocolate until smooth; stir in liqueur. Transfer to bowl; cover and refrigerate for 1 hours until thickened and cold.
Using a whisk (not electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate.
Using pastry bag fitted with 1/2 inch plain tip (or plastic bag with corner cut out); pipe filling into 1 inch diameter rounds on two waxed paper-lined baking sheets. Cover and refrigerate for 30 minutes or until firm
Working with rounds of filling from one baking sheet at a time, lightly roll in icing sugar. Gently roll each round between fingertips to round off tips. Return to waxed paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
COATING:
3/4 lb bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
In top of double boiler over hot (not boiling) water, melt chocolate. Remove from heat and let cool slightly. Sift cocoa powder into pie plate. Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens, rewarm gently over hot water). Place ball in cocoa.
Using 2 clean forks, roll truffles in cocoa; refrigerate on waxed paper-lined baking sheet until hardened. Place truffles in candy cups and store in airtight container in refrigerator until just before serving. (Truffles can be refrigerated for up to 1 week or frozen for up to 3 months) Makes about 50 truffles.
(Thanks to Elizabeth Baird and Anna Hobbs, Canadian Living Christmas Book, 1993)
ENJOY!
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