The most wonderful time of the year.

December 22 2015 Categories: Truffles oh my!

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Yes, it is indeed wonderful, and crazy busy! Every year I vow to be more organized for the following year but, no, it never happens. Baking is the last thing I want to do, but I do want to serve up something simple and tasty. If you can boil cream and find great quality chocolate you can whip up some very impressive numbers. Fondue, chocolate tarts, truffles, hot chocolate drinks and all with one easy recipe, just with a few tweaks here and there.

Fondue recipe:
1 cup cream
350 g semi sweet chocolate

Place the chocolate in a medium-size metal bowl.
Boil the cream and pour over the chocolate chips. Stir until smooth. Serve with fruits such as pineapple, strawberries, apples and bananas. Try with marshmallows, cookies, biscotti, rice krispy cubes, lady fingers and dried fruits like figs and apricots. Done!

Truffles

Almost exactly the same recipe as above, but less cream and some butter added instead. Try flavoring them with orange rind or fresh ginger. Simply add about a 1″ piece of fresh ginger or the rind of an orange to the cream when boiling. Discard right before pouring over the chocolate.

Recipe:

1/2 cup heavy cream
350 g semi sweet chocolate. I love Callebaut
1/4 cup unsalted butter

Place the chocolate chips in a bowl.
Bring the cream and butter to a boil. Remove from the heat and pour over the chips. Stir for about 20 seconds in a zig-zag pattern. Cover for about one minute and then stir again until homogenized.
The mix can be left at room temperature overnight or for up to 3 days, but it is easiest to work with when it is the consistency of butter. The mix can be piped or scooped with a melon baller when hard to create little balls. Roll in cocoa powder.

Hot Chocolate Drinks

Don’t get me started on powdered mixes out there with ingredients that my six year old can’t pronounce!
Here’s a fast and great way to make 6-7 cups of delicious hot chocolate.

In a food precessor with an S-blade, chop 200 g semi sweet chocolate and 2 tbsp. cocoa powder. Store in an airtight container. Boil or steam 1/2 cup milk, you can use whole, coconut, almond or even half and half, and stir in 2-3 tbsp. of the chocolate mix. Whisk until smooth. For something a little different add a dash of cinnamon and ancho chili for the adults. Chili is amazing with hot chocolate!

Ganache

A fancy word for a chocolate cream that is great for pouring over fruit laid out in a well baked tart shell, on top of cupcakes and if you thin it out a little you have a great chocolate sauce for dipping donuts. I love a touch of lemon or orange rind when I boil the cream. Yes, lemon is great and refreshing with dark chocolate in a sauce.

Recipe:
200 g semi sweet chocolate chips
1 cup cream
1/4 cup glucose or corn syrup

Place the chocolate chips in a bowl. Boil the cream with the glucose or corn syrup and pour over the chips. Stir for about 20 seconds until it is smooth and creamy. While still warm pour over fully baked tart shells lined with jam or preserves or fresh berries. Fill the shells with the chocolate cream and allow to set. (At this time of year I buy pre-made tart shells, bake them really well, brush the sides with apricot jam, or any jam really, and then stick toasted coconut or almonds to the sides for decor. This can be a great quick dessert and rustled up in about 25 minutes. Last year I placed about half a teaspoon of orange marmalade on the base of the baked tart shell, poured over the ganache and topped with toasted almonds. It was delish!