Welcome to the 3rd and final Part of Collabmas! I have had such a good time collaborating with Johlene from Flavours and Frosting. In Part 1, I showed you how to create an easy Christmas table setting, in Part 2 we had a vegetarian main dish of stuffed butternut squash with brussels sprouts, cranberries and feta cheese, and this week is dessert week. This may be my favourite week out of all 3… because it’s Black Forest Style Chocolate Ganache Truffles!
I wanted to bring you a recipe that doubles as a gift option as well as a dessert. I included a quote in the video above that really spoke to me this year. The quote says “It’s not how much we give, but how much love we put into giving” – Mother Teresa.
I think it’s something that is easy to forget during these festive seasons. We all go a bit mad with the Christmas shopping, stressing about what to buy people as we all want to give the perfect gift. Homemade gifts are just as, if not more special, because we feel the love and care that has been put into it. It really doesn’t matter what the gift is, it’s the heart you give it with that’s important. Make sure the people around you know you love and appreciate them this Christmas, and every other day of the year. That’s something money can’t buy and is to be treasured all year round.
I hope you enjoyed the final video in the Collabmas series, don’t forget to check out Johlene’s dessert and video! I have two more posts coming your way before Christmas and some fun recipes lined up for New Years celebrations as well! We’ll be heading back to the UK to spend some much anticipated time with our families. I hope whatever your plans are that you have fun, spread love and eat lots of good food!
Black Forest Style Chocolate Ganache Truffles
Yields 22 Truffles
Black Forest Gateau is a classic flavour combination that stands the test of time. This recipe for Black Forest Style Chocolate Ganache Truffles is an indulgent dessert that would make the most thoughtful gift for a homemade present!
225g dark chocolate (60% cocoa solids minimum),
120ml heavy cream,
1 Tablespoon Kirsch,
5 Glacè Cherries, finely diced.
Anything else you like to eat with chocolate!.
1. Finely chop the dark chocolate and place into a heatproof bowl.
2. Bring the heavy cream to a simmer in a saucepan, stirring constantly so that a skin doesn’t form on top of the cream. Once simmering, pour straight over the chocolate and whisk until all the chocolate has dissolved. If your chocolate needs a little help melting, microwave it in 10 second increments until the chocolate has just melted. Stir in the Kirsch and chopped cherries, then place the whole bowl into the fridge to set overnight.
3. The next day, remove the bowl from the fridge and allow to warm just a little at room temperature, this will make the mixture easier to work with. Use a teaspoon to scoop out the mixture and roll into balls. Place the balls on a tray lined with parchment paper.
4. Roll each ball in the toppings of your choice, or leave plain. Store the truffles in the fridge for up to 3 weeks or at room temperature for a week.