The house is complete. The shopping lists are shrinking. The candles are filling the house with smells of pine and sugar cookie.
Life is good. Tomorrow marks the last day of the semester, and Alex is here. Again, life is good.
For those of you who are not done with your Christmas endeavors, and you need a quick gift to give, you should try these truffles. They are a cinch to make and all you need is a decorative tin and BAM, perfect gift.
They're minty, but not overwhelming, which is key. I'd like to experiment with different toppings but considering I'm not nuts for nuts on my dessert, I loved these.
For now, it's Chinese for dinner and The Santa Claus with the fam and my main squeeze. Happy Sunday, lovlies!
What ya need:
1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Chips
1 cup (6 oz.) Semi-Sweet Chocolate Chips
3/4 cup heavy whipping cream
1 tablespoon peppermint extract
1 1/2 cups finely chopped walnuts, TOASTED!!!
What ya do:
1. Line a baking sheet with wax paper.
2. Combine milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy!!)
3. Drop by rounded teaspoonfuls onto prepared baking sheet; refrigerate for 10 to 15 minutes. Shape into balls; roll in walnuts. Store in airtight container in refrigerator.
(To make these in advance, do everything except rolling in walnuts and keep in freezer until you're ready to serve. When ready, take them out and let them thaw a bit and then roll in the walnuts).