It's Beginning To Look A Lot Like Christmas and Truffes 'Nutella

I so wish I had my camera with my for Chrissy lunch with the girls! Not just so I could have taken photo's of the food to show you (we went to Loch Fyne at Newhaven Harbour, I had mussels to start, followed by Roast Duck Breast and then an Apple Tart Tatine (have I spelt that right?) for dessert, all was lovely ... but if I was to be ultra picky then I would say that the cinnamon had been added with a heavy hand to the dessert!) But while we were munching our way through the meal it started to snow like I have never seen it snow before, I wish I had gotten a photo of it to show you ... its finally beginning to feel like Christmas!

... Still not organised myself enough to figure out what we'll be eating for Christmas Lunch though but that is another story!

The girl's presents were finished off this morning and this is what they ended up looking like.

If yesterday's post for truffles wasn't your thing then it may be an idea to look away over the next couple of posts as they will all be truffle related I'm afraid!

Truffes 'Nutella'

120ml double cream

2 tbsp unsalted butter

1 tsp golden syrup

250g chopped dark or milk chocolate

2 tbsp nutella (I used about half a jar though - we really like the stuff!)

Cocoa powder, for dusting

Chop the chocolate and set aside in a heatproof bowl. Mix the cream, butter and golden syrup together in a saucepan. Place over a medium heat and bring to a full boil. Turn off the heat and leave for approx 1 min before adding to the chopped chocolate. Do not stir. Allow tor est for 5 mins.

After 5 mins, add the nutella and whisk slowly to combine. Transfer the mixture to a bowl and refrigerate for 45 mins, stirring every 15 mins (I ended up leaving it in the fridge overnight at this stage and there were no adverse effects). In the meantime, line baking sheets with parchment paper.

Using a mini ice cream scoop or two spoons, form the mixture into balls and place on the prepared sheets. Chill until firm, about 10-15 mins. While the balls are chilling, sprinkle cocoa powder into the base of a shallow dish.

Remove the balls from the fridge and roll in the cocoa powder to cover. Place in paper cases to present.

May be stored up to one week in an airtight container.

Makes about 24 truffles

Not sure where I stumbled across this recipe, but its been staring at me for many a Christmas now just begging to be made. This recipe produces a very firm truffle and even with the excess nutella I added, the flavour is very subtle so I may need to add even more to it next time round. Don't panic if the mixture looks like it is going to split at first, repeated stirring and cooling seems to do the trick with it ... wish I hadn't thrown the first batch out though as I thought I had split the chocolate, just think of all those extra truffles we could have had!