What am I drinking?

Snow Globe Cocktail

1 Sprig Rosemary

2 oz gin

8 oz tonic water

¼ t edible glitter

Optional - lime juice

Recipe Source

Chocolate Ganache Truffles Recipe - Serious Eats

Ingredients 

Ganache Ingredients

8 ounces semisweet or bittersweet chocolate (a cacao content of about 60% works best)

1/2 cup cream (for chocolate with 70% cacao, increase the cream by about a tablespoon or two)

1 tablespoon butter (optional)

1 tablespoon rum, or other liquor (optional)

1/2 cup unsweetened cocoa powder for coating the truffles (or use chopped nuts or melted and tempered chocolate)

Gretchen Add In Ingredients

Hazelnut Truffles:

1/2 C Hazelnut Spread

1/4 C Butter

1/2 C Chopped Hazelnuts (For Coating)

Almond Truffles:

1/3 C Almond Paste

1/4 C Butter

1/2 C Crushed Amaretti Biscuits

Equipment 

Pot

Bowl

Portion Scoop

Gloves

Ice Bath

Steps

1. Chop the chocolate into fairly even, small pieces—a heavy serrated knife works well.

2. Heat the cream in a saucepan over medium heat until it begins to boil. Remove from heat. Add the chopped chocolate to the cream. For an extra smooth truffle, add butter. Add any liquor here, too. Wait a minute or two until most of the chocolate and butter is melted.

3. Transfer to a mixing bowl. Whisk until smooth. Once the chocolate is mostly melted, quickly but gently transfer the mixture to a bowl so that you can form your emulsion in a cooler environment.

4. Whisk the mixture vigorously until it’s thick and smooth, scraping the bottom and sides of the bowl and incorporating all the cream and chocolate. If you have one, an immersion blender helps make sure the emulsion is stable.

5. If the ganache shows signs of breaking at this point (if it looks curdled or oily), you can add a few drops of cream to help re-emulsify it. A well-emulsified ganache should look like chocolate pudding: thick, smooth, and glossy.

6. If you want to add flavorings this is a good time to do it. You can add nut butters, alcohol or other flavoring.

7. Leave it in a cool spot to firm up for at least 4 hours, ideally overnight.

8. Once the ganache has set into a uniformly firm mass, scoop out small balls with a melon baller or spoon. Roll each one briefly in the palms of your very clean (or gloved) hands. It helps if you have cold hands or are in a cool room.

9. Chill the truffles briefly, for about 15 minutes, while you prepare whatever you’d like to roll or enrobe them in. If your ganache isn’t firm enough to scoop into balls, you can chill it in the fridge to harden. Or, whip it very briefly until the color just begins to lighten—about 30 seconds on medium-low with a hand mixer. Let it set again and it will firm up.

10. Roll the truffles in cocoa powder, shaking off any excess cocoa. You can also roll them in chopped nuts or enrobe them in melted and tempered chocolate.

11. Store at room temperature for up to a week. In the fridge for 2-3 weeks, or in the freezer for 2 months. They taste best at room temperature.

Sources

Easy Chocolate Truffles - RecipeTin Eats