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!)

Step 1: Ingredients

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!)

Step 2: Chop Your Dark Chocolate

Chop the dark chocolate finely, it melts faster

Step 3: Tend to Your Cream

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!

Step 4: Melt the Chocolate

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.

Step 5: 3 Hours of "free Time"

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!)

Step 6: Roll Up and Powder!

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!