What I did with my Sunday

Day off. You would think I would be resting.

Produced:
64 Blackberry Liquer Truffles, 32 of which are dipped in white chocolate
32 Gingerbread Truffles
32 Peanut Butter Chocolate Truffles
An Unknown number of Lavender Lemon Shortbread Cookies

(plus breakfast and lunch)
AND its my night for Sunday Challenge (corn).

Recipes:


Liquer Truffles


Ingredients:
8 ounces bittersweet chocolate, finely chopped (I used Lindt 70%)
1/3 cup unsalted butter
1/4 cup heavy cream
1/4 cup Blackberry "cassis" (I made this two months ago and let it steep in my pantry ~ sub flavoured spirit of your choice)

Instructions:
In a double boiler, melt the chocolate over simmering water. Remove from heat, mix in the butter until smooth, then whisk in the cream, the vanilla, and the wine. Cover and chill until it firms up. Then form round balls (1 to 1 1/2 inches) of the chocolate mixture. Roll them in the cocoa to coat or dip in tempered chocolate. Store, covered in the refrigerator until just before serving.

Peanut Butter Truffles


Ingredients:
8 ounces bittersweet chocolate, finely chopped
1/3 cup unsalted butter
1 teaspoon vanilla extract
1/4 cup heavy cream
1/4 cup smooth peanut butter
2 tbsp sugar

Instructions:
In a double boiler, melt the chocolate over simmering water. Melt cream, sugar, vanill and peanut butter together. Remove chocolate from heat, mix in the butter until smooth, then whisk in the cream-peanut butter combo. Cover and chill until it firms up. Then form round balls (1 to 1 1/2 inches) of the chocolate mixture. Coat with cocoa powder or dip in tempered chocolate. Store, covered in the refrigerator until just before serving.

The gingerbread truffle recipe will come ~I adapted a BA recipe and I am trying to remember what the heck I did.