Easy Chocolate Truffles

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Are you still looking for the perfect gift to share with the neighbors? Your child’s teacher? Or maybe you’re just craving a bit of holiday chocolate decadence. Our chocolate truffle recipe only has a few ingredients and, other than the time for chilling and shaping, they go together quite quickly.  And, like all our recipes, they are easily adaptable to your tastes!

Easy Chocolate Truffles

1 package semi-sweet chocolate chips (you can use mint, dark, milk, whatever you like!)

1 1/2 cup heavy whipping cream

1 teaspoon pure vanilla extract (or try rum, hazelnut, orange, etc.)

1/2 teaspoon coarse sea salt

cocoa powder, fine coconut, chopped nuts, sprinkles, etc. for rolling

Pour the chocolate chips in a medium sized glass bowl.  Heat the cream until just simmering in a saucepan over medium heat.  Pour the cream over the chocolate chips and then cover with plastic wrap and let sit and melt for about 10 minutes. Take the plastic off and whisk up the cream and chocolate mixture until smooth (this won’t take very long). Add the extract of choice and the salt and stir.  Pour into a pie pan or 8 inch square cake pan and let cool for about 10 minutes before covering with plastic wrap and refrigerating for at least 3 hours (can be overnight too)..

We use a teaspoon to scoop out 1 inch balls of the soft ganache. Roll in cocoa, chopped nuts, sprinkles, etc. shaping into balls.  Place on a parchment or waxed paper-lined baking sheet and refrigerate until set.  We store these in covered tins in the refrigerator.  They stay slightly soft and are oh, so rich and delicious!

 

Chocolate-Dipped Huckleberry Biscotti

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With the temperatures well below freezing and our entire corner of the world covered with more than a half-foot of snow, we’ve decided it is high time to start the holiday baking.  Inspired by some frozen locally-harvested (and downright delicious) huckleberries we purchased last week from Mycological Natural Products (where we also purchase local mushrooms), we created a to-die-for Biscotti recipe that looks as festive as they taste!  If you don’t have huckleberries, or can’t get them where you live, feel free to substitute frozen wild or cultivated blueberries…

Chocolate-Dipped Huckleberry Biscotti

Preheat oven to 375 degrees and lightly grease (we used almond oil) two cookie/baking sheets

3 large eggs

1/4 cup sweet almond oil

1 1/4 cup white sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 teaspoon hazelnut extract

1 1/2 cup thawed, frozen huckleberries

3 1/2 cup unbleached, all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1 1/2 cups semi-sweet chocolate, milk chocolate or chocolate of choice

Mix eggs,oil, sugar, and extracts together and beat until well incorporated.  Fold in huckleberries. Sift or mix flour, baking powder and sea salt together and fold into the wet ingredients.  Mix until incorporated.  Divide dough into two halves and shape into flattened logs. Put each log onto the lightly oiled cookie sheet and bake 20-25 minutes until cooked through and golden brown.

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Remove logs from oven and cool for 5-10 minutes on a rack.  When cool enough, slice into 1-1 1/2 inch slices and arrange these flat on the cookie sheets.  Bake for another 10 minutes and then remove and cool on racks.

Melt chocolate in a heat-proof bowl in the microwave (or in the top of a double boiler over boiling water).  Melt at 30 second intervals, stopping to stir and check the consistency.  When melted, dip half biscotti into melted chocolate or use a knife or spoon to coat one end of the cookies.  Allow to dry on racks until chocolate is firm again.

Once these cookies have cooled and the chocolate has hardened, store in an airtight container and enjoy!

Inspired by Rosemary…and Chocolate!

Inspired by Rosemary…and Chocolate!

We’ve created some brand new feel-goods just in time for the frosty weather…Our newest all-natural botanical bath salts are an invigorating blend of organic Rosemary & Grapefruit essential oils and organic powdered white Sage. We are so in love with … Continue reading