Claire cooks! See her page for the pictures.
e-Claire: Yearning for those Western Skies:
deilciosity in photographed for your delectation and amusement
THE BASICS:
2 parts chocolate
1 part heavy fresh cream
Grate chocolate.
Scald cream. Then add 1 1/2t real vanilla and 1/2 t real almond essence [makes the chocolate chocolatier]. Pour cream onto chocolate and stir gently with wire whisk until blended and shiny and pretty. Place clingy wrap directly on the top of the chocolate sealing out air.
Go away. Come back later.
Truffle mix will be firm. Use melon baller to make small, oddly shaped balls and drop into pie tin of cocoa. Roll ‘em around til covered. Place into little ruffled foil cups.
**This year’s variation: I found little foil squares to wrap the truffles in. More on this to come… *crosses fingers*
UPDATE: Foil squares are the bestest—keeps everything fresher even than just storing in a zippy bag or plastic burpee box.
Prepare to accept adulation of adoring fans.
white pebble 