I think I'm all baked out.

[Shakespeare]

So this was my big baking weekend, and it kicked my ass. Sandwiched inbetween a couple of social engagements, I cranked out 16 dozen norwegian spritz, 12 dozen port truffles (these ROCK, and you can use any liqueur to flavor them), and a double batch of english toffee (think homemade Heath bars). And two big loaves of sourdough (thanks again, housewolf!). And a partridge in a pear tree (OK, not really, but we do have a couple of cornish game hens in the freezer..).

I still have a batch or two of snickerdoodles and molasses cookies ahead of me this week, but I'm pretty much done. How goes it for everyone else?

[japple]

1. Would love that recipe for port truffles.

How about sharing?

[Shakespeare]

2. EASY recipe. The key is using quality ingredients.

And, be aware that it's pretty time-consuming. That said, it makes heavenly truffles that look like they came from a professional. Get the highest quality chocolate you can find (I use Scharffenberger for the filling, and Trader Joe's Belgian chocolate or Ghirardelli chocolate for the coating).

First, you'll need the following equipment:

bon bon molds (the Wilton molds I use have 14 per mold, so it takes me two production cycles, using four molds)
double boiler (or, as I do, glass-bowl-over-saucepan)
candy paintbrush
squeezie bottle (trust me on this; don't try it without it)
ziploc sandwich bag

First, for the outside shell:
Slowly melt one pound of chocolate in a double boiler, warming to no more than 120 degrees (I prefer to melt it only enough that it's workable). Feel free to use any kind of chocolate you want for the shell--I use half milk chocolate and half bittersweet. Using the candy brush, paint the insides of the molds with the melted chocolate. Chill to harden (about five minutes), then remove from refrigerator. Remember to save enough chocolate to top off the molds (which are actually the bottoms of your truffles).

For the filling:
1 pound premium bittersweet chocolate
1 cup heavy cream
1/4 cup liqueur (I've used port, chambord and amaretto--use whatever you like)

Melt the chocolate in the double boiler. In a separate saucepan, heat the cream to a simmer (don't boil), then remove from heat and cool to 120 degrees (you'll ruin that expensive chocolate if you add cream that's too hot!). Slowly whisk the cream into the chocolate until fully incorporated. Stir in liqueur. Let the filling cool slightly, then pour into a plastic squeeze bottle (Wilton makes one that sells for about $2). Fill the chocolate-coated molds with the truffle filling, being careful not to overfill. Put molds back in the refrigerator until filling firms up.

Once the truffle filling is firm, use the candy brush to cover the tops (actually the bottoms) of the truffles with the remainder of the melted chocolate coating, let cool/harden and remove from molds. If you want, garnish them with a contrasting color of chocolate to make 'em pretty. I usually melt a Ghirardelli white chocolate bar, spoon the melted chocolate into a ziploc sandwich bag, cut a TINY tip off one corner of the bag, and drizzle a couple of lines of white chocolate over the tops of the truffles. These store best refrigerated (for long-term), but are fine at room temperature for about a week.