More holiday treats: Chocolate truffles

Truffles sound exotic. So much so that I was always too intimidated to try making them, thinking them complex and perhaps beyond my reach.

In truth, chocolate truffles are not difficult at all. I finally made some last Christmas as presents for family members.

Packaged in a gift box lined with colored paper, truffles make an attractive seasonal treat that anyone would be proud to give or, ahem, receive.

Chocolate truffles
Ingredients, per dozen:

• 3/4 cup whipping cream
• 3.5 oz dark chocolate, chopped finely (even easier is to use dark-chocolate chips)

How-to:

1. Place whipping cream in heavy-bottom saucepan. Apply medium heat until boiling, then dial down to low-medium.
2. Maintain light boil and stir constantly until cream reduces to one-half original volume.
3. Remove from heat and stir in chocolate until mixture is smooth.
4. Transfer mixture into glass container. Refrigerate (uncovered) until mixture is firm (about 4 hours).
5. Scoop up approx 2 tsp of mixture, forming it into a ball.
6. Decorate as you please (see below).

If the amazing taste combo of whipping cream and dark chocolate isn't enough, there are many ways to add an extra flourish to your truffles. Decorating is simply a matter of sprinkling, rolling or dipping.

I enjoy:

• cocoa powder (unsweetened)
• ground nuts (e.g. almonds, pecan)
• coconut
• crystallized ginger

Other options include:

• grated chocolate
• cake "sprinkles"
• powdered sugar
• crushed candy canes.

Creating your own little gems is a blast. I strongly encourage you to give this recipe a try.

Oh yes, you can refrigerate truffles (covered) for up to three weeks. But they rarely last that long.