If you read my previous post, then you know that Christmas has started early ’round these parts!
Yes, the kids’ first Christmas present has been opened (more about that on Friday!), and we have started reading a great Christmas classic, The Best Christmas Pageant Ever!
Also, as a part of our 12 Weeks of Christmas, I’ve decided to try a new Lazy Mom Christmas Recipe each week. I’ll be sharing them with you so that you can be armed and ready with new five-ingredients-or-less recipes for the holidays!
Our first Christmas recipe this week involves chocolate and heavy whipping cream… you know you love me… and they turn into very rich, almost dark chocolate tasting truffles!
8 ounces semisweet chocolate
1/2 cup heavy cream
2 Tablespoons of vanilla
Various toppings like: powdered sugar, finely chopped nuts, unsweetened cocoa, sprinkles, finely crushed graham crackers, etc. I used cocoa, powdered sugar and nuts.
In a small saucepan, heat the cream over medium heat, bringing it to a boil.
While waiting for the cream to boil, place the chocolate in a medium heat resistant bowl. Or if you’re like me and try to reduce the amount of dirty dishes in a recipe, just use the glass measuring cup you used to measure the cream with.
Pour the boiling cream over the chocolate and let it sit for five minutes.
After five minutes, stir the cream/chocolate mixture until smooth (if the chocolate didn’t melt all the way, pop it in the microwave for a minute or until melted).
Next, add 2 Tablespoons (yes, Tablespoons… it will seem like a lot) to the mixture and blend completely.
Cover the bowl with plastic wrap and chill in the fridge for 3-4 hours or until firm.
Once the chocolate is firm…
…and you’re ready to continue, cover a cookie sheet with parchment paper and place your “toppings” in separate shallow bowls.
Take a teaspoon of the hardened truffle mixture and roll it quickly between your palms (your hands will get really dirty!) making it into a round ball. Coat with your desired topping, then place on the cookie sheet.
Don’t worry too much if your truffles don’t come out totally round, most of mine could have been classified as “lumpy.” Kinda like me….
Once you are done with your truffles, place the cookie sheet in the refrigerator for 1-2 hours, then you can store them in an airtight container for up to 2 weeks in a cool place.
As a side note: I don’t think I’ll use the cocoa as a “topping” again, it’s way too bitter tasting for my people’s taste buds. But holiday colored sprinkles would be super cute instead!
So! First Christmas recipe DONE for this year. Here’s a printer-friendly version for you if you’d like to make them, too!
Recipe adapted from the book: Kids in the Holiday Kitchen by Jessica Strand & Tammy Massman-Johnson