How to Make (easy) Delicious Holiday Truffles

Once again it is the holidays and usually I love baking for friends and loved ones. This year, however, I found myself in a pinch! I have a six month old and with a husband on the road I am also out an extra set of hands. I don't have the time to mix, bake and frost sugar cookies... but I still need something to bring to Christmas parties and give to neighbors! So I went searching for an easy recipe that I could make in a cinch but would still get others in the Christmas spirit! Then I found Giada's Chai Chocolate Truffle Recipe! I have since experimented using peppermint candies, chili's and cinnamon! It's roughly 10 minutes of prep time, 8 minutes of cook time, and three blissful hours of sitting in the refrigerator while I clean up the house or spend time with my little (or sit on the couch and do absolutely NOTHING, score!)

You will need:

1 1/2 cups heavy cream

7 bags of chai tea, (or whatever flavor of tea you would like! On two different occasions I have added a whole chili for a spicy truffle, and one time I used three cinnamon sticks!)

1/4 teaspoon salt

9 ounces dark chocolate (70 percent or higher!)

2/3 cups Dutch process cocoa powder

Gold dust, for garnish (I have also sprinkled cinnamon sugar mixture and finely chopped nuts)

----> here is the link for gold leaf! (.20 a sheet!)

Chop the dark chocolate finely, it melts faster

Combine the heavy cream and tea bags (or cinnamon) in a small saucepan.

Place the pan over medium-low heat and warm gently, stirring occasionally, until bubbles just start to form around the edges of the cream, about 5 minutes. Simmer another 3 minutes before turning off the heat.

*Note you can add vanilla or allspice too if you'd like a more intense flavor!

I did this when my little took a nap!

Place the chopped chocolate and salt in a medium bowl. Strain the hot cream mixture through a fine-mesh strainer over the chocolate and let sit for 3 minutes. Slowly whisk the now-melted chocolate into the cream, starting with small circles in the center of the bowl and moving into larger circles as the mixture begins to come together; stop when smooth and completely blended.

Press a piece of plastic wrap directly on top of the ganache and refrigerate for about 3 hours, or until just set and cold but still pliable.

(I didn't have plastic wrap on hand but I do recommend it, I feel like it didn't chill as fast with the foil!)

Place the cocoa powder in a shallow bowl. With a 1-ounce scoop, scoop level rounds of the ganache into your palm and gently roll into a ball. Roll the truffles in the cocoa powder to coat, then place in an airtight container and refrigerate until ready to serve. Just before serving, sift a touch of gold dust, if using, over the top of the truffles for sparkle.

----> I small spoon works as well it will just be messier!

Recipe courtesy of Giada De Laurentiis!

Take these little gems to your next Christmas party or as gifts for the ones you love!

With love,

Mama Mere Bear

Enjoy!