Hello, and Happy Advent. My name is Leigh Ellwood and I write erotic and erotic romance – pretty much every pairing and combination possible. I’m pleased to be part of these festivities and hope everybody is staying warm this month. I live in the South, but am feeling the cold come with a vengeance. I’m grateful to have stocked up on tea and cocoa to get me through.
When I’m not busy writing, I’m plotting this year’s Christmas treats. I usually bake cookies and biscotti – the once a year oatmeal scotchies and peanut butter cookies always go over well here. I also try to make one special treat to share when we visit family. Last time it was pecan pie, and I decided to make this year’s treat more portable.
I love chocolate, especially 70% dark. Doesn’t matter if it’s a bag of M&Ms or a fancy Vosges bar with bacon (you have to try it, trust me), I’ll put it in the stash. Truffles are a particular favorite, though I don’t keep them around because I’ll eat them all. Knowing people are around makes it easier for me to whip up a batch – I’m more mannerly and take only one so everybody else can enjoy.
Here is the recipe I use for dark chocolate truffles. They’re rich and easy to create. It’s a great activity to do with kids, and you don’t necessarily have to roll all of them in cocoa powder. Try some chopped nuts, maybe shredded coconut, or even dip them in white chocolate and make a shell.
Once you have some with a hot cup of tea, why not load up some hot stories on your eBook reader? You’re welcome to try some of my books – check out my backlist at http://www.leighellwood.com and follow me on Twitter @LeighEllwood for updates.
• Approx. 30 oz. dark chocolate
• 2/3 cup cocoa powder in a small bowl
• 1 cup heavy cream
Chop or shave the chocolate into small bits for easier melting. Take about two-thirds of the chocolate and place in a large glass bowl.
On the stove, bring the heavy cream to a boil, careful not to overcook or scorch. Remove immediately from heat after boil and pour into the bowl. Mix and incorporating the cream with the chocolate until you have a thick ganache. Set aside to cool.
While you’re waiting, put the rest of the chocolate bits into a double boiler, or use a glass bowl to fit over a pot of boiling water. Stir until melted completely and the chocolate has a nice sheen. Remove when finished.
Have a tray or plate lined with wax paper ready for assembly. Using a spoon or a melon baller, scoop out enough chocolate to make a ball shape about one inch in diameter. Roll with your hands, dip in the melted chocolate (you can use a toothpick to enrobe the truffle), then roll in the cocoa powder. Set each truffle on the tray or plate. Repeat, and enjoy!
Today’s question: What is your favorite holiday treat? Feel free to share your recipe or link to the recipe. If you don’t know the recipe, tell us what it looks and tastes like. MM!