[lashbear]

what are you making this year? Any special new treats, or old favourites?

I'm just now making Chocolate Mint Truffles for the folks at work. Recipe below:

2 lbs Good quality bittersweet chocolate for dipping

24 oz Good quality bittersweet chocolate for truffles
2 cups Cream
1/4 cup Marie Brizard Creme De Menthe Liqueur
Powdered sugar
Good quality cocoa for rolling

Chop 24 ounces chocolate into chunks. Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped.

Bring cream to a boil. With food processor running, add cream to chocolate and process until cream is completely incorporated.

With processor still running, add liqueur and process until incorporated. Refrigerate chocolate mixture until thoroughly chilled.

Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls. Refrigerate again until chilled.

Melt 2 pounds chocolate in the top of a double boiler. Allow chocolate to cool to about 90 degrees F. Take each chocolate ball and dip it in the melted chocolate. Place the chocolate ball in the cocoa to coat.

Store truffles in the refrigerator. Remove from refrigerator and allow to stand at room temperature for at least 1 hour before serving.