I love Chocolate period. It is the reason I cannot see my crotch at the moment.   I have always had thunder thighs and can live with having blisters between my legs from just a five minute walk.  Heck, I have done that since I was three.  However, the gut is really bothering me.  This has not been my year… I have turned into a lazy procastibaker.   I know I can’t blame anyone else but myself for my new waistline.  I just have no motivation. Therefore, I handle my new weight gain the only way I know how………..  eat more chocolate and drink more wine.

I will get over this slump and become the old Collette one day I promise!  But, until then, I will use the excuse “I just didn’t have time to work out cause I had to cook for my family”.  I am sure anyone would agree my entire family NEEDS truffles.  Doesn’t everyone?

One Saturday am., I was watching my Idol, the Pioneer woman.  She was making her Sea Salt Truffles.  I was totally jealous how hers was perfectly found and smooth.  I have tried cake balls before and mine turn out looking like massive hair balls that my cat has spent the past four hours choking up.  I decided I would try them and send them in care packages to my family who is in the navy along with sugar cookies, and macarons.

Last Sunday, I stayed in the kitchen the entire day making my treats.  Unfortunately, the truffles only got started.  They never got past the point of putting in the fridge the first time.  Lets face it….  sugar cookies are way more time consuming than I ever presumed before and I feel very bad for not appreciating every bite I ingested when my grandma and mother would make them.

But, back to the truffles….  As the recipe says, I put in the fridge after making the chocolate mixture.  It said to put in the fridge for 24 hours then before you were ready to make, take them out and let them get to room temperature before forming into balls.  So, since I actually worked out this week there was no time to let them have time to come to room temp AND to make the balls.  So, I left them in their bowl with a lid for the week.  Sunday am, I woke up and let them sit on the counter while I watched a lifetime movie and drank my coffee.  They were still not room temperature so I had to get another cup of coffee and watch a few episodes of Chicago PD while they “warmed up”.

Whew!!!!  These things are a lot of work!!!

Finally, they’re room temperature and I could get to work.  I formed them into balls and heated just regular chocolate bark in the microwave.  Then, I dipped the balls in the chocolate and put on a cookie sheet.  No, mine were not near as pretty as the PW but by this time it is 7 pm and I am worn out from my extensive day of making truffles.  I put some hickory salt like she did on a few of the tops but for the most part, I left them plain.  At the end, I tried to squeeze some left over pink glaze over the top but it wasn’t the effect I was going for.  Oh well.  They still taste yummy!

Here is my version

8 oz – bittersweet chocolate

8 oz – semi sweet chocolate

1 can sweetened condensed milk

1 1/2 Tbsp. Crown royal

Mix all ingredients in a double broiler. Or, you can get really fancy like me and put a pyrex mixing bowl on top of a quart saucepan and stir.

Once melted, cover bowl and let set in fridge for 24 hours

Take truffle filling out and let set to room temperature.  Form into little balls.  Put back in fridge for at least an hour

Dip the balls of chocolate into your melted chocolate bark or almond bark.  Do not get too hot.  Just melted is enough.

Dip, roll, and set on waxed paper.

While wet, you can dip into sprinkles, chocolate crumbles, nuts, whatever you fancy.  You have to act quick though.  This would be great for kids.

After I finished all the balls, I still had chocolate so I dipped some strawberries in also.  You can never have too much chocolate!

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