C’est Si Bon

Bailey's & Hazelnut Truffles 2 arrOnce upon a reverie, a dessert table befitting of all celebrations ─ Christmas, Hanukkah, Kwanzaa ─ prepared itself.  Wishful thinking, of course, planning for the upcoming holidays need not be stressful.  Joyful, joyful ─ still ─ seasonal eats may require some elbow grease but, are very manageable.  So yes, you can do it all ─ parades, shopping, dinner parties and homemade desserts ─ but, just remember:  pace yourself.

Bailey's & Hazelnut Truffles 1 arrWith the festive spirit in the air, I cast aside wintry blues ─ the best way I know how ─ and get the ball rolling with a recipe fit for success.  Even better, this task involves quality control in the form of taste testing, and includes none other than an all-time favourite ─ cho-co-la-te!  Clearly, happy times call for chocolaty measures.  Making no exceptions, then, here’s my idea of a must-indulge crowd-pleaser that’s easy to create, share and devour:  Bailey’s Chocolate Truffles.

Bailey's & Hazelnut Truffles 3 arrCourtesy of Martha Stewart’s recipe, the making of your very own cocoa rich confections are a few ingredients away.  For this highly achievable chocolate truffle, all you need is:  ½ cup heavy cream, 8 ounces of fine quality semi-sweet chocolate, liqueur, and cocoa.  Equally versatile, chocoholics rejoice!  Personalizing truffles to suit your palette is a cinch.  First follow basic instructions, then swap the Bailey’s Irish Cream for a preferred alternative, and finally enrobe the truffles with melted chocolate in place of cocoa.

Bailey's & Hazelnut Truffles 4 arrFinding this recipe too irresistible not to quantifiably double, two times the ingredients happily yields twice the amount of velvety rich morsels of creamy chocolate.  Just to recap, here’s a second take on what to do:  heat the cream, pour the liquid over the chocolate shavings or chips, add flavouring, mix contents until smooth, and chill the mixture in the fridge.  Once set, use a melon-baller to measure out even-sized rounds of ganache filling, and then work quickly to roll the truffles into your choice of possible coatings:  confectioner’s sugar, cocoa powder, toasted nuts, shredded coconut or chocolate sprinkles.  For my second batch, I replace Irish Cream with hazelnut syrup in addition to use of filberts for added texture.  Mindful that these decadent bites of heaven can be spoiled by a rancid nut, I recommend purchase of raw hazelnuts that can be pan-toasted or cooked in the oven.  In essence, use of fresh products will ensure premium truffles that will leave guests with a palatably sweet memory.  So good, in fact, these two-bite delights will get everyone caroling, “Let it snow, let it snow, let it snow…” ─ bonbons!

© DISHFUL, 2015.  All Rights Reserved.

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