I received the loveliest holiday gift yesterday from a good friend of mine. She knows how much my husband and I enjoy her fabulous smoked paprika-rubbed roast chicken so she typed up and printed out the recipe on a nice card (complete with cute little seahorse cutouts) and attached it with ribbon to a jar of the key ingredient, Spanish pimentón. It was simple, incredibly thoughtful and edible – the perfect type of gift, I think.
I love to give edible gifts year round, but especially during the holidays. I’ve been packaging up the goodies from this week’s Homemade Candy Week into little red and gold tins (see pictured above) I found at the Container Store and gifting them to friends as I see them. While I didn’t make too many extra of the Pecan & Caramel Chocolate Clusters, today’s Milk Chocolate Truffles recipe made plenty for me to enjoy a little “one for me” as I pull together a few of these tins each day. The best part about a basic truffle recipe like this is that you can customize it however you like – rolling them in nuts, adding spices, drizzling more chocolate. I kept mine super simple, with just a dusting of unsweetened cocoa.
Milk Chocolate Truffles
From the Ghirardelli Creamy Milk Chocolate Truffles recipe inside the Ghirardelli Milk Chocolate Baking Bar wrapper
Yields 30 truffles
8 oz. milk chocolate, chopped
1/3 cup + 2 tablespoons heavy whipping cream
1/2 tablespoon unsalted butter, chopped into small pieces
1/3 cup unsweetened cocoa or 3/4 cup finely chopped almonds or pecans
Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth.
Remove from heat and pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours.
Roll mixture into 1″ balls. Roll each ball in coating.