Honey, our purebred Somali
Born December 25, 2000
Died December 13, 2013
a place for paper crafts
Monday, December 16, 2013
Saturday, December 7, 2013
Christmas Boxes for my peeps!
Merry Christmas to all and to all a good BITE! Of Intoxicating Truffles, that is! My crew received their Christmas boxes already this year - I'm so bad at waiting.
This is the second time I've made truffles for gifts - hence Intoxicating Truffles Two.
1 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 ounces Kahlua Cinnamon Spice
1/2 cup powdered sugar
1 teaspoon ground cinnamon
Place chocolate chips in large glass bowl. Microwave on high 60 to 90 seconds, remove from microwave and stir until all the chips have melted. Add 1t cinnamon, ginger, cardamom and nutmeg to cream and simmer until very warm. Add to chocolate along with the Kahlua and stir with a spoon to incorporate. It takes quite a bit of stirring. Refrigerate chocolate for 2 to 4 hours until chocolate is firm. Mix powdered sugar with 1t cinnamon. Scoop chocolate into balls with a 1 ounce disher (small ice cream scoop with sweep). Drop into powdered sugar mix and roll around until coated. Place in small muffin papers. Chill before serving. Makes 25 to 30 truffles
Nutty Salted Caramel Truffles
2 cups chocolate chips
1/2 cup heavy cream
1/2 cup caramel ice cream topping
2 ounces Amaretto
1 cup chopped salted roasted peanuts
Place chocolate chips in large glass bowl. Microwave on high 60 to 90 seconds, remove from microwave and stir until all the chips have melted. Add warmed cream and Amaretto, stir until well incorporated. Refrigerate 2 to 4 hours until firm. Scoop chocolate with 1 ounce disher. Drop into shallow dish with chopped peanuts and roll to coat. Chill before serving. Makes 25 to 30 truffles.
Coco Loco Truffles
1 cups chocolate chips
1 cup canned coconut milk
2 ounces Crème de Coconut
1 cup flaked unsweetened coconut
Place chocolate chips in large glass bowl. Microwave on high 60 to 90 seconds, remove from microwave and stir until all the chips have melted. Add warmed cream and Crème de Coconut, stir until well incorporated. Refrigerate 2 to 4 hours until firm. Scoop chocolate with 1 ounce disher. Drop into shallow dish with flaked coconut and roll to coat. Chill before serving. Makes 25 to 30 truffles.
Tiramisu Truffles
1 cups chocolate chips
8 ounces softened cream cheese
2 ounces Amaretto
3 tablespoons instant espresso powder
1/2 cup cocoa powder
1 teaspoon ground cinnamon
1/2 cup granulated sugar
Place chocolate chips in large glass bowl. Microwave on high 60 to 90 seconds, remove from microwave and stir until all the chips have melted. Add warmed cream cheese and Amaretto, stir until well incorporated. Refrigerate 2 to 4 hours until firm. Mix espresso powder, cocoa, cinnamon and sugar in a shallow dish. Scoop chocolate with 1 ounce disher. Drop into shallow dish and roll to coat. Chill before serving. Makes 25 to 30 truffles.
Cherry Covered Chocolate Truffles
1 cups chocolate chips
1 cup heavy cream
2 ounces Cherry Brandy
2 cups dried cherries, chopped
Place chocolate chips in large glass bowl. Microwave on high 60 to 90 seconds, remove from microwave and stir until all the chips have melted. Add warmed cream and cherry brandy, stir until well incorporated. Refrigerate 2 to 4 hours until firm. Place cherries in microwave safe dish with a little extra cherry brandy and nuke for 30 to 60 seconds. Scoop chocolate with 1 ounce disher. Top with a dollop of chopped cherries. Chill before serving. Makes 25 to 30 truffles.
If you're lucky, the Truffles will last in the refrigerator 2 to 3 weeks, so you can make them ahead. You might want to disguise them as liver spread or some other disgusting foodstuff to prevent thievery! Enjoy and happy crafting!
These were so fun to make. I used the pyramid box from the Pazzles Projects for the main body and the hot air balloon for the head. Then I just had to decorate them.
The boxes all have a secret opening in the back. I created a tray for my delectable Intoxicating Truffles.
This is the second time I've made truffles for gifts - hence Intoxicating Truffles Two.
This year's flavors include, pictured above, from the upper left clockwise - Choco Chai, Nutty Salted Caramel, Coco Loco and Tiramisu. Cherry Covered Chocolate is not pictured.
Choco Chai Truffles
2 cups chocolate chips1 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 ounces Kahlua Cinnamon Spice
1/2 cup powdered sugar
1 teaspoon ground cinnamon
Place chocolate chips in large glass bowl. Microwave on high 60 to 90 seconds, remove from microwave and stir until all the chips have melted. Add 1t cinnamon, ginger, cardamom and nutmeg to cream and simmer until very warm. Add to chocolate along with the Kahlua and stir with a spoon to incorporate. It takes quite a bit of stirring. Refrigerate chocolate for 2 to 4 hours until chocolate is firm. Mix powdered sugar with 1t cinnamon. Scoop chocolate into balls with a 1 ounce disher (small ice cream scoop with sweep). Drop into powdered sugar mix and roll around until coated. Place in small muffin papers. Chill before serving. Makes 25 to 30 truffles
Nutty Salted Caramel Truffles
2 cups chocolate chips
1/2 cup heavy cream
1/2 cup caramel ice cream topping
2 ounces Amaretto
1 cup chopped salted roasted peanuts
Place chocolate chips in large glass bowl. Microwave on high 60 to 90 seconds, remove from microwave and stir until all the chips have melted. Add warmed cream and Amaretto, stir until well incorporated. Refrigerate 2 to 4 hours until firm. Scoop chocolate with 1 ounce disher. Drop into shallow dish with chopped peanuts and roll to coat. Chill before serving. Makes 25 to 30 truffles.
Coco Loco Truffles
1 cups chocolate chips
1 cup canned coconut milk
2 ounces Crème de Coconut
1 cup flaked unsweetened coconut
Place chocolate chips in large glass bowl. Microwave on high 60 to 90 seconds, remove from microwave and stir until all the chips have melted. Add warmed cream and Crème de Coconut, stir until well incorporated. Refrigerate 2 to 4 hours until firm. Scoop chocolate with 1 ounce disher. Drop into shallow dish with flaked coconut and roll to coat. Chill before serving. Makes 25 to 30 truffles.
Tiramisu Truffles
1 cups chocolate chips
8 ounces softened cream cheese
2 ounces Amaretto
3 tablespoons instant espresso powder
1/2 cup cocoa powder
1 teaspoon ground cinnamon
1/2 cup granulated sugar
Place chocolate chips in large glass bowl. Microwave on high 60 to 90 seconds, remove from microwave and stir until all the chips have melted. Add warmed cream cheese and Amaretto, stir until well incorporated. Refrigerate 2 to 4 hours until firm. Mix espresso powder, cocoa, cinnamon and sugar in a shallow dish. Scoop chocolate with 1 ounce disher. Drop into shallow dish and roll to coat. Chill before serving. Makes 25 to 30 truffles.
Cherry Covered Chocolate Truffles
1 cups chocolate chips
1 cup heavy cream
2 ounces Cherry Brandy
2 cups dried cherries, chopped
Place chocolate chips in large glass bowl. Microwave on high 60 to 90 seconds, remove from microwave and stir until all the chips have melted. Add warmed cream and cherry brandy, stir until well incorporated. Refrigerate 2 to 4 hours until firm. Place cherries in microwave safe dish with a little extra cherry brandy and nuke for 30 to 60 seconds. Scoop chocolate with 1 ounce disher. Top with a dollop of chopped cherries. Chill before serving. Makes 25 to 30 truffles.
If you're lucky, the Truffles will last in the refrigerator 2 to 3 weeks, so you can make them ahead. You might want to disguise them as liver spread or some other disgusting foodstuff to prevent thievery! Enjoy and happy crafting!
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