Dorcas Annette Walker
One of the neat things about cooking is the control involved. If you are the cook you have the distinction of choosing what to cook. One of my favorite sayings is that if you can cook you have the privilege of making whatever you want. Cooking is also very versatile. You can carefully plan ahead for days only for on a sudden whim decide to change your mind or find yourself at the last minute trying to conjure up something. What cook hasn’t frantically searched through the refrigerator, cupboards, or freezer for a sudden inspiration to whip up a quick meal. Other times leisure hours spent in the kitchen over the stove is sheer pleasure. To my way of thinking anyone who hasn’t cooked has missed out on a large part of life.
This week I had planned ahead as usual what recipe I was going to give. Then I received a couple emails asking for some holiday candy and cookies ideas. I put aside my planned recipe and instead experimented around in the kitchen with a new candy recipe I had collected. It was an instant hit. I’m not one to lick out the bowls when cooking, but this time I couldn’t resist. You’ll know what I mean if you try out these Christmas Truffles. The best part is that they are not complicated to make. Next week I’ll give you a Christmas cookie recipe. For other holiday recipes of candy and fudge check out my other blog recipes or email me for a copy at: firstname.lastname@example.org .
My Christmas Truffles have a rich creamy chocolate center with a smooth chocolate coating of different flavors that melts in your mouth. This candy will make you the envy of your friends. These easy Christmas Truffles are great for using your imagination and catering to individual taste buds guaranteeing an instant hit with everyone. The Christmas Truffles have only two basic ingredients and takes about fifteen minutes to prepare not counting refrigeration/freezer time. This recipe makes thirty-six Christmas Truffles.
24 oz pkg of almond chocolate bark
1 (8 oz) pkg cream cheese
Mix until creamy: softened cream cheese and eight squares of the chocolate. Freeze or refrigerate until firm. Then mold a teaspoon of the candy mixture into a small ball and place on a waxed tray. Melt the remaining chocolate squares. A tablespoon of crunchy peanut butter or a drop or two of mint extract to some of the melted chocolate will give a delightful flavor. You can also substitute white chocolate. Dip the truffles into the melted chocolate until coated and let harden on the waxed tray. Garnish with finely chopped nuts, crushed peppermints, sprinkles, coconut, or powdered sugar!
Weekly tip: Unopened packages or unused portions of the chocolate bark can be kept year round in your freezer for instant access!