Ahh, I can’t believe we’re just a week away from the holidays and a couple of weeks away from the New Year. The end of a decade. How did that happen?

Still looking for gifts for your friends/family? You still have 7 6 5 days, eek!

I always like the idea of homemade gifts. Something made with love. I’ve been making these chocolate truffles for years. They’re deceptively easy to make, yet look fancy and festive all the same.

All you need is good quality dark chocolate and heavy cream. I also add some butter, which makes for extra creamy chocolate truffles.

After you form the truffles, you can either dust them in cocoa powder so they look like their namesake (freshly dug truffles from the earth), or alternatively, cacao nibs, toasted coconut, chopped nuts, etc. or dip them in melted chocolate.

You can also infuse the truffles with different flavors. I added some espresso powder to half the truffles. I love the combo of chocolate and coffee. You can also add various liquors, fruit preserves, spices (perhaps spicy truffles with ground Mexican chile powders (chipotle, pasilla, ancho). Decisions, decisions??

I also made some chocolate bark. Really simple too. Melt some chocolate in a double-boiler (again used 71%), then mixed with toasted whole almonds, cacao nibs and a sprinkling of Maldon sea salt. Set in the fridge to harden, then break into large chunks.

Happy Holidays!

Dark Chocolate Truffles

Makes around 3 dozen truffles
12 ounces dark chocolate (around 71%); used Valrhona
1 cup heavy cream
4 tablespoons unsalted butter

Espresso Truffles
I did a half batch with espresso; added 2 tablespoons instant espresso to 6 ounces chocolate, 1/2 cup heavy cream and 2 tablespoons butter.

For dusting:
Cocoa powder (used Valrhona)
Chopped cacao nibs
Toasted shredded coconut

Chop the chocolate into small pieces. Place in a heatproof bowl.

Heat heavy cream to scalding, until it just comes to a boil. Remove from the heat and pour over the chocolate. Let it sit for a few minutes. With a whisk or large spoon, stir the chocolate vigorously until all the chocolate has been incorporated into the heavy cream and no lumps are remaining.

Beat the butter in a separate bowl until smooth, soft and creamy. When the chocolate has cooled to room temperature, add the butter, a little at a time, mixing with a spoon until all is incorporated.

Let chocolate cool in the refrigerator until firm. Using a small melon baller, scoop the chocolate. Briefly roll the scooped chocolate in the palms of your hands to form a ball.

Roll the truffles in cocoa powder, chopped cacoa nibs or toasted shredded coconut.

Dark Chocolate Bark

1 cup raw almonds
7 ounces dark chocolate [used 2 (3.5 ounce) 71% Valrhona bars], chopped
1/3 cup cacoa nibs
Flaky Maldon sea salt

To toast the almonds: Preheat the oven to 350F. Spread the almonds on a baking sheet. Place in the oven and cook until almonds are nice and toasty, 8-10 minutes. Shake the pan from time to time. Keep a close eye, making sure they don’t burn.

Melt the chocolate. I used the double boiler method, placing the chopped chocolate in a heatproof bowl that snuggly fits over a pot of simmering water. Whisk until all the chocolate is melted. Take off the heat and mix in the toasted almonds and cacao nibs. Stir until well combined.

Spread out the chocolate on a sheet pan lined with a silicone mat or parchment paper. Sprinkle with Maldon sea salt.

Place in the refrigerator to harden. When hard, snap the chocolate into large chunks.