The plan for this year’s festive recipes was to give old favourites a fresh twist.
But despite having won bit battles on the brussel sprouts, snacking nuts and dessert fronts, there are still some classics I’m reluctant to let go off.
Every year for as long as I can remember, my family’s Christmas feast has started with a plateful of oysters, continued with smoked salmon in one form or another, and finished with a cup of coffee and a couple of homemade chocolate truffles.
And if I’m not really big on the first one, the other two are absolute Christmas must-eat in my eyes.
So this year, much like last year, I will be making a few versions of my failproof recipe besides the obligatory cocoa- and coconut-coated ones.
Super easy to make, delicately spiced, and utterly irresistible, these cinnamon spiced chocolate truffles are sure to make an appearance!
What can I say, that’s just how I r-ho-ho-oll!
Spiced chocolate truffles (makes about 25)
- 200g good quality baking chocolate (I usually go for Nestlé’s or Green & Black dark baking chocolate)
- 100ml crème fraîche (about 3 big tbsp)
- a little knob of butter (about 20g)
- 2 egg yolks
- 3 tbsp cocoa powder
- 2 tsp cinnamon powder (or any other powdered winter spice of your choice)
1. Chop the chocolate and tip into a large bowl. Place the bowl atop a pot of boiling water (double-boiler) and stir the chocolate until fully melted.
2. Take off the heat, then add in the butter, cream and half of the cinnamon. Mix well, then add the egg yolks and mix thoroughly.
3. Pour the chocolate batter into a bowl, cover with cling film and chill in the fridge for at least 2h.
4. Mix together the cocoa powder and the remaining cinnamon powder. Shape the truffles using your hands or a spoon dipped in hot water, then roll each of them in the cocoa and cinnamon mix until evenly coated.
Store the chocolate truffles in the fridge in an airtight container for up to a week.
What are your Christmas food essentials? Anything you simply can’t do without?