Over the years, I've slowly come to realize that when it comes to making holiday treats, I need to simplify things. As much as I'd love to make all my favorite desserts for everyone, it's physically impossible for me to do it. I've tried! Oh boy, have I tried! And it was not pretty. All those late nights baking all sorts of cookies and making two or three or four different candies. Not sleeping! It was crazy! And I was crazy for putting myself through it!
So this year, I'm gonna try to be good to myself and maybe get a couple more hours of sleep. Instead of making an assortment of cookies, I'm gonna make just one or two. If I'm shipping treats to out of town friends and family, I may just put together a cookie mix in a jar so they can just add the wet ingredients and bake them fresh whenever they want. And instead of an assortment of candies, I'm making a simple but classic one.
Happy Holidays Everyone and Have a Happy New Year!
Classic Chocolate Truffles
Makes 40-50 truffles
Allergy Information: Contains dairy and soy ingredients
24 oz. (about 4 cups) bittersweet or semisweet chocolate chips
1 cup heavy whipping cream
4 Tbs. butter
1/4 cup cocoa powder
Place the chocolate chips in a medium mixing bowl and set aside. In a small saucepan, heat the heavy cream and butter until simmering. Gently pour over the chocolate chips. Wait for 1-2 minutes; stir until smooth. Pour into a glass baking dish and refrigerate for at least 1 hour or until the mixture is slightly firm.
Line a baking sheet with parchment paper or aluminum foil. Scoop out teaspoonfuls of truffle and roll them into balls. Refrigerate them for 30 minutes or until firm.
Sift cocoa powder into a small bowl. Coat each truffle with cocoa powder. You can keep the truffles in an airtight container in the refrigerator for up to 2 weeks. Allow the truffles to reach room temperature before eating.