With Christmas just around the corner, all you can think of rich, decadent and indulgent food. Food which makes you happy. And which makes you wanting for another slice or a bite. And this is why I love this time of the year so much. I remember my last year when I was in London during this time of the year, it felt so amazing. The local Christmas markets around the Southbank of the river, fun rides in hyde park and the hot spicy mulled wine and apple cider in Camden Lock. Oh my! it just takes me to that world of happiness again. I gorged on mince pies so much that kinda became my staple food (and now when I am reminiscing of this, I am tempted to bake a batch just now). This year too, I have made my jar of mincemeat, getting matured in the fridge since the last month. But that is for the final day, which is definitely going in some gorgeous gorgeous mince pies and a rich fruit cake. To start with this food extravaganza, I made these three different batches of decadent chocolate truffles; Dark Chocolate and Orange, Cherry and Coconut, White Chocolate and Lemon Cake. All three, super delicious. Friends loved them to the bits, and colleagues at work cared to take a second helping. All gone, as soon as the box opened. And I knew that this is what Christmas means to me. Food, friends and joy of sharing! These are super fun and easy to make, which could be an interesting project to be done with kids during holidays.
- 100 ml low fat cream
- 300 gm dark chocolate, finely chopped
- 50 gm candied orange peel, finely chopped
- 1/2 cup cocoa powder, for dusting
- Place the chocolate in a medium bowl. Simmer cream in a saucepan, until it starts to boil.
- Pour over the chocolate and let stand for 5 minutes.
- Mix well to make a smooth mixture. Fold in chopped candied orange peel.
- Let the mixture stand in fridge for about 2-3 hours, or until just firm.
- Taking one tbsp at a time, roll the mixture into small balls and roll into cocoa powder to make a thin coating.
- 1 cup desiccated coconut
- 100 gm glace cherries, finely chopped
- 300 gm white chocolate, chopped
- 80 ml low fat cream
- 200 gm dark chocolate
- 2 tbsp vegetable oil
- Melt the white chocolate in double boiler. Add coconut, cherries and cream. Mix well to combine.
- Let the mixture set in fridge for 2-3 hours. Roll the mixture into small balls, taking 1 tbsp at a time.
- Chill the rolled balls in fridge for another 30 minutes.
- Melt the dark chocolate in a double boiler. Mix in vegetable oil.
- Taking one rolled ball at a time, dip into melted dark chocolate, allowing any excess to drip off. Place on a baking sheet lined with parchment paper. Refrigerate, until chocolate sets.
- 100 gm lemon cake, store bought
- 80 ml low fat cream
- 1 tsp lemon extract
- 500 gm white chocolate, finely chopped
- 1 tsp cinnamon powder
- Melt 300 gm white chocolate in double boiler. Pulse cake, cream, lemon extract, melted white chocolate and cinnamon powder together in a food processor to make a fine crumb.
- Place in fridge for 2-3 hours. Taking one tbsp at a time, roll into small balls. Place the rolled balls in fridge for 30 minutes.
- Melt the remaining white chocolate in a double boiler. Dip the chocolate balls into melted white chocolate, allowing any excess to drip off. Place on a baking sheet lined with parchment paper. Refrigerate, until chocolate sets.
Hmm. Who can say no to chocolates? Delightful!
Himanshu,
The chocolate truffles look gorgeous! I’d never believe the recipe(s) are so simple had I not read them myself here..