Now’s as good a time as any to tell you how simple it is to make a batch of truffles. At 4 sleeps until the Big Day, the last place you want to be is in a mall. If you have anyone left on your list, they will more than likely be thrilled with a batch of homemade chocolate truffles.
Here’s all you need to remember: 1 part cream to 3 parts chocolate – dark or semi-sweet is best.
Heat the cream, take it off the heat, add the chocolate and let it sit a few minutes. In less than five you can stir it until smooth, then pop it in the fridge. Once chilled, roll it into balls and roll the balls in cocoa, crushed candy canes, chopped nuts – you name it.
But the most fun part is the flavouring. As you heat the cream you can steep loose tea (a teaspoon or so of Earl Grey or spiced chai is nice), or ginger, or orange zest, or pepper… anything chunky can be scooped out or strained before you add the chocolate. Of course there’s always the option of adding extract (vanilla, peppermint) or swapping some of the cream for Bailey’s. Truffles are about as easy as it gets, which is a very good thing when you’ve spent the day painting Vanilla Custard over Ointment Pink (for real – that’s the name of the paint colour), the kitchen looks like someone picked it up and shook it, the kids need a hands-on project and Santa is coming very, very soon.