With the hustle and bustle of the Holidays finding effortless recipes is essential; actually essential is probably an understatement!
Truffles are wonderful festive treats to send to our loved ones; although they tend to need a candy thermometer and a little patience. I made a couple of batches of these orange infused truffles by doubling the recipe and within 30 minutes (most inactive time), gorgeous truffles!
They create wonderful homemade gifts everyone will love. I know I adore homemade goods, especially when they are miniature, sightly less guilt.
I bought the cute boxes, ribbon, candy cups (cupcake liners but extra small) and tags at Michaels. Extremely simple to put together and lovely.
I hope everyone has a wonderful weekend! I'm going to be visiting my sisters, niece and nephew for a few days. Sadly this will be my last post for close to a week, but (happily!) I have some very talented food bloggers that will be taking my place and guest blogging on Epicurean Mom! I'm sure you all will enjoy them as much as I do!
Easy Chocolate Truffles
Recipe adapted from Martha Stewart
Yields: 12 truffles (I made 24 by doubling the recipe)
1/2 cup plus 2 tablespoons heavy cream
1/8 teaspoon ground cardamom
Five strips 1-inch wide orange peel, pith removed
8 ounces semisweet chocolate, finely chopped
1/4 cup confectioners' sugar
1/4 cup sifted cocoa powder
1/2 cup finely chopped pistachios, walnuts, candy cane etc (each in a separate bowls)
In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
Return cream mixture to heat; bring to boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15-20 minutes.
Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped ball (1-inch), if need be shape with hands. The truffles do not need to be perfect, be careful to overwork the chocolate or it will melt. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator for 10 minutes.
Place the coatings in separate bowls and roll each truffle in the desired coating.