I have spent the largest part of today making and baking gingerbread and decorating it as well as chocolate oatmeal cookies and I have dark chocolate/expresso centres for truffles which I am about to coat in melted white chocolate and roll in cachous ( silver white and cream after which I will use toothpicks and attach them to styrofoam cones. These will be table decorations and luscious. The truffle centres is largely 400gms of 70% couverture melted into 3/4 c of double cream brought just to the boil with 30ml butter. Take this from the heat, add the chocolate and leave 5 minutes at which point you stir it vigorously to incorporate everything.Add 1 tbs coffee liquer and 3 tsp instant coffee and whip through. Cover this mix in a bowl and leave to set in the fridge until it is solid enough to roll. ( about an hour). Then line a tray with baking paper and roll 1 tsp of mix into a ball until the mix is finished Place this in the freezer for 30 minutes. Melt 375gm good white chocolate and dip each truffle in the melted chocolate until coated. Tap against side of bowl to allow excess to drop back and immediately roll in sprinkles…. sit on baking paper lined tray and allow to dry. I will post pictures of this once I have finished this first batch.
Truffle Tree and gingerbread