Dreaming of Snow & Chocolate Truffles

Inevitably at this time of year I want to bake all of my favorite things. There’s nothing more cheering than good smells in the kitchen and sharing the results.

Just as inevitably I run out of time.

It’s 2 hours till the party and you promised to bring a dessert or at least a gift!

I’m sending you two recipes…the chocolate truffles are a breeze and can be ready just in time.

For the stollen you need to plan ahead, but if you start now it should be ready for New Year’s Day Brunch.

Chocolate Truffles

Stir 8oz of chopped semi-sweet chocolate into 2/3 cup of boiling hot heavy cream and remove from heat. Stir until all the chocolate is nearly melted and add 2 T of unsalted butter and 1 teaspoon each of almond and vanilla extracts.

Refrigerate, stirring occasionally until the mix is smooth and firm.

Using a stainless teaspoon measure or melon baller scoop up the chocolate mix to form balls and drop onto a plate of sifted unsweetened cocoa. Roll lightly to make a “truffle”.

Refrigerate until serving.

Stollen!

To really make this great try making your own candied fruit…grapefruit is my favorite.

Mix together 1t lemon rind, 1T orange rind, 2oz. each currants and golden raisins (or dried cranberries) and 1oz candied grapefruit and soak in dark rum overnight.

On baking day, sift 1 1/4 lb. of flour. Toast 1oz. sliced almonds.

Dissolve 1 1/4 oz. of dry yeast in 1/4c lukewarm milk stirring in enough of the sifted flour to make a light sponge. Let rise.

Add 1/8t of nutmeg and cardamom to remaining flour.

Cream ½ lb butter with 3 oz. sugar and 1/4t salt. Beat 2 eggs and 1 yolk together and add to sugar mix. Incorporate into yeast sponge and alternately add flour mix and 1/2c milk until blended.

Stir in reserved fruit and almonds. Knead slightly to form into a ball. Dust with flour and let rise 20 minutes twice, punching it down each time. Form into 3 loaves and let rest 20 minutes.

Use a thin rolling pin to press down in the middle of the loaf and flatten one side. Fold the bigger half over leaving a little showing for the traditional look.

Let rest one hour and brush with beaten egg wash before baking at 325F for an hour.

A pan of water in the oven will keep it moist.

When baked, brush lavishly with butter and sprinkle heavily with 10-X sugar.

Serve on New Years Day with champagne!

Wishing you all a Happy New Year….and Peace on Earth.