Edible Gifts

Amaretto and Cognac Truffles

If I were a scent...I would probably be almond extract. Just a dab behind each ear, or on a fresh face...not too much...just enough...and when you'd turn your head, you might catch just a whiff of me, tickling your nose. I am a hopeless, helpless fool for almond anything.

One of the quick and easy holiday gifts I make are truffles. They're a snap to make and you can add whatever flavorings you like. Package them in some shiny candy cups, in a cute little box, and you've got a sweet treat for the neighbors or co-workers.
The base for truffles is just a ganache. Ganache is just chocolate and cream, chilled and then formed into small balls. The cocoa dusted truffles are meant to resemble real truffles.
Basic Ganache for Truffles
1 1/4 cups heavy cream
4 tablespoons unsweetened butter
2 3/4 cups chopped chocolate, you can use dark or bittersweet.
1/4 cup liqueur of your choice. I used Amaretto, (almond liqueur, of course!) for the nut covered truffles and cognac for the cocoa dusted version.
cocoa or chopped, toasted almonds

1. Heat cream and butter just to boiling. 
2. Remove from heat and add chopped chocolate. 
3. Stir until all the chocolate is melted and mixture is smooth.
4. Add liqueur and stir. 
5. Refrigerate until cold, a couple of hours.
6. Using a teaspoon measure out and roll into balls. Roll in cocoa or nuts.
7. Refrigerate until ready to package or serve.

Chocolate Caramel apple with nuts and toffee bits.

One year, my mom and  I bought one of those $10 caramel apples at the Friday night street fair. It was one of those "gift" apples that you are meant to slice and share...definitely not a County Fair eat-by-yourself-apple. Of course, we both said, "we can make these at home!" And so we did. I get the white sticks from a craft store in the baking section. 
Chocolate Caramel Apples
Large Granny Smith apples. I think these work best because they are tart, so they balance the other very sweet ingredients.
I bag of caramels. (Depending on how many apples you are planning on making. I used about a half of a bag for 3 large apples.)
Chocolate, dark, bittersweet, milk, white either morsels or chopped. 
Any kind of nuts, chopped and toasted. I used pecans, walnuts and hazelnuts.
Any other kind of chopped up stuff! I used Heath's English Toffee bits too.

1. Melt the caramels in a double boiler with 2 tablespoons of hot water. If you don't have a double boiler, just use a pot of boiling water and set a large bowl on top of it. (Tempered glass or metal) You can also melt them in the microwave, checking every minute or two until they are melted. Stir until smooth.
2. Melt chocolates in a double boiler or over a very low heat, stirring constantly until melted and smooth.
3. Have all your ingredients ready, assembly line style.
4. Have a sheet pan ready, lined with parchment or foil.
5. Clean and dry apples, push stick straight down the center. Coat with hot caramel. Set on sheet pan, chill for a  to set caramel.
6. Dip in chocolate. Set on sheet pan and let set for just a couple of minutes.
7. Roll in nuts.

I like to leave a little of the previous layer exposed to give you an idea of what you're eating. This is not a clean job. There's just no way you're not going to get your hands all chocolatey and caramely. Letting the layers set a bit works best, or otherwise the nuts will slip off the chocolate. I also use a spatula or a spoon to get the caramel on the apple.
 I've given you one example, but you could go crazy and dip them three times...maybe in white chocolate and macadamia nuts? Coconut and pecans? Chopped salted peanuts and milk chocolate. Wrap them in cellophane and big bow.


Ok, don't think I'm lazy, but I made these Caramel Pecan Turtles With Sea Salt in August as a dry run for my Christmas gifts. So I am posting the photo again with the link to the recipe above.

Caramel Pecan Turtles with Sea Salt

 For some reason I get an awful lot of hits on these every week. They are also super easy and look like you spent way more time on them than you did!