Gifts from the kitchen are a pleasure for both the giver and receiver. At least in my world. With the bustle of the holidays in full force, I find solace in my kitchen late at night. Lucy goes to bed and I pull out my mixing bowls. These past few weeks, my kitchen has been dripping in chocolate. Stacks of semi-sweet, unsweetened, and white chocolate crowd out our usual over-abundance of fruits and vegetables. Because it is Christmas and because most of these chocolate treats go out my door, this is all well and good.
As I mentioned last week, Ryan and I are hosting a cookie exchange on Saturday. A batch of these holiday truffles will serve as the perfect sweet bite to greet my guests when they walk through the door. Even better, I’m boxing a second batch of these truffles up to give away as small gifts. A good book along with a box of these holiday truffles? I think I might have Santa beat.
These truffles celebrate the flavors of the season. I have had the privilege to work with McCormick over the past nine months, and I’m now quite attached to my collection of spices and extracts. Cinnamon and nutmeg add that quintessential Christmas spice and a dash of pure vanilla extract reminds me of how my grandmother smelled every Thanksgiving to New Year. They come together remarkably easy (especially on a cold day…baking with chocolate is so much easier in the winter than the summer!) and they’ll make you friends, I promise. If you don’t care for spice, feel free to omit the cinnamon and nutmeg and add a 1/2 teaspoon of pure peppermint extract. Another delicious variety of these holiday truffles.
And oh, did I mention today is my birthday? I don’t know if I could have had a better year…I can’t wait for the ones to come.
Holiday Truffles
6 ounces semi-sweet chocolate, coarsely chopped
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
3 tablespoons unsalted butter
2 teaspoons vanilla extract
1/2 teaspoon McCormick cinnamon
1/8 teaspoon McCormick nutmeg
1/8 teaspoon McCormick cloves
Place chocolate in a heatproof bowl. Set aside. Bring cream and butter just to boil in a small saucepan over medium heat. Pour liquid over chocolate in bowl. Allow to stand for two minutes before stirring until chocolate melts. Add vanilla and spices, stir well.
Refrigerator for 90 minutes, or until truffle mixture is firm enough to handle.
Shape truffles into one inch balls using a cookie scoop or melon baller. Place on parchment paper lined tray. Roll truffles into round balls using hands (if truffles begin to soften too much, return to refrigerator or freezer for 15 to 20 minutes or until firm). Sprinkle balls with confectioners’ sugar if desired. Store truffles in air-tight container in refrigerator.
Makes 2 dozen truffles
