When I’m given the opportunity to express my creativity, there’s no stopping me. So, I couldn’t only bake white chocolate chip Halloween cookies for the upcoming Halloween party this weekend. I also made white chocolate truffles, decorated to suit the event.
Let me show you what I did…
These truffles are super simple. Only three ingredients – cream, white chocolate, and lemon.
Heat the cream in a saucepan, then add your white chocolate and stir until it’s melted completely. Pull the saucepan off the heat and add the zest of one whole lemon (make sure you only grate the yellow part of the skin, the white part of the skin taste foul and will ruin your truffles).
Pour your mixture into a small pan lined with parchment paper and refridgerate for 1-2 hours. Once chilled, scoop heaping teaspoons of the batter into your palm and carefully roll into small balls and place on a tray with parchment paper. Freeze for 1-2 hours.
The next couple of steps are the tricky part, that’s when you coat the frozen truffles in white chocolate before letting them chill again. These steps need to be done fairly quickly to avoid the truffles melting, which is why I didn’t bother snapping photos of the process. Lucky for you, I’ve explained the steps in detail in the recipe below.
Once coated with white chocolate and chilled again to solidify, melt dark chocolate to dot eyes and paint spiders on the truffles.
Scary little truffles.
Yields: about 18 generous truffles
Time: 1 hour (+ 4 hours for refrigerating/freezing)
- 500 grams / 18 oz White Chocolate, chopped
- 1dl / 0.4 cups heavy cream
- 1 lemon, zest of
- 50 grams / 1.7 oz dark chocolate
- Optional: sprinkles, shredded coconut, grated white chocolate (for decorating)
Here’s what you do:
- Heat the cream in a saucepan on medium heat. Grate the zest of the lemon.
- Once your cream is warm, add 300 grams (10.5 oz) of your chopped white chocolate and stir until completely melted.
- Pull your saucepan off the heat and add the lemon zest and stir until combined.
- Line a small baking pan with parchment paper and pour your truffle mix into it. Refrigerate for 1-2 hours until firm.
- Line a tray with parchment paper. Scoop heaping teaspoons of truffle into your palm and carefully roll into even balls and place on the tray. Freeze for 1-2 hours.
- Melt the remaining 200 grams (7 oz) of white chocolate. Once melted, get your truffles out of the freezer.
- Using two forks, drop the truffles in the melted chocolate and roll around until coated, place back on tray. If using sprinkles or other toppings, sprinkle them over each truffle as soon as you’ve coated them in chocolate, so that the toppings stick.
- Once all your truffles are coated, place tray back in freezer for 15-30 minutes.
- Melt your dark chocolate. Dip a pin or toothpick into the dark chocolate and dot eyes on your coated truffles to create ghosts. Get creative, draw spiders or cobwebs using the dark chocolate.
So, Valentine’s Day is coming up. Which is, I know, just another one of those silly and completely unnecessary “holidays” that were invented solely to give us yet another reason to spend money. Nevertheless, it’s inevitably an annually occurring event which will, without a doubt, be rubbed in our faces no matter how hard we try to ignore it.
There’s the commercials reminding us (two months in advance) not to forget our special someone on Valentine’s Day, the bundles of roses stacked in buckets outside the florist, the chocolate hearts and the teddy bears towering over the tables in all the shops… Oh, heaven forbid we ignore the fact that it’s soon Valentine’s Day. Climb up and shout it over the rooftops!
The only reason I, reluctantly, bring up the subject is because it dawned on me the other day that I have never been acknowledged on Valentine’s Day. I know, I know. Boohoo, poor me. Here’s the thing though, I think that any day and every day is reason enough to express our appreciation for our significant others (and our loved ones in general). I also think that expressing our appreciation for someone through consumption or things is completely unnecessary. Showing love and affection is sure to make me ten times more weak in the knees than any roses, teddy bears, or diamond rings ever will.
However, I can’t help but be curious to know what it’s like to be acknowledged on this spectacular day. When I see girls running around all flushed and bothered, their arms hugging bundles of red roses, I can’t exactly say I know what it feels like.
I just think that (for exploratory purposes, of course) it would be nice to be acknowledged on Valentine’s day. You know, so I can knock it off my Bucket list. I wouldn’t mind the added bonus of, for once, not having to be reminded of how un-loved and extremely single I am every freakin’ February 14th.
When I travel, I always like to check out the local grocery stores. I love browsing the isles to see what’s typical for whatever country I’m in. Being a bit of a health nut, I especially like checking out health food stores – just ask my cousins in the US, my first order of business when I get to the US is always to go to Whole Foods and Trader Joe’s!
Foodie Pen Pals package from Amy
Last month I saw a couple of mentions on Twitter and Instagram about something called Foodie Pen Pals. Intrigued, I decided to try it this month for fun. In short, Foodie Pen Pals (or FPP) is a way for food and health bloggers to get to know each other and swap recipes, products, and ideas. Each month Carol over at Rock Salt pairs all the Foodie Pen Pals. You’re paired with two different people, one person sends you a package, and the other is who you’ll be sending your FPP package to. That way you get to know two new people, it’s not just a swap back and fourth.
My Foodie Pen Pals package for Jessi
You start out by getting in touch with your FPP to get an idea of what they would like you to send them. I sent my FPP package to Jessi in Belgium (check out her blog to see what she thought). And in turn, I was paired with Amy from the UK who sent me a parcel. I was super excited when the package arrived! The box was wrapped in the British flag, and in her card, Amy writes that she wanted to include things that are traditional to England, so she’d gone with a British theme – cute!
The first thing I noticed was a delicious smell of coffee. And then little coffee grinds trickled out from the box, uh oh..!
The postmen had not been very kind with the package, it was pretty badly beaten when I picked it up. Unfortunately, the Pumpkin Pie coffee Amy had made for me had spilled out and the coffee grinds had dusted all the contents of the box. Good thing Amy was nice enough to include the recipe for her spice mix so I can make it myself.
I carefully unpacked my FPP parcel, and found all kinds of fun stuff inside.
Here we go:
1. A beautiful hand made card by Amy describing the contents of the box and her idea behind it all.
2. A cute little bag that held a couple of Amy’s favorite tea bags.
3. A recipe for Cheese & Sunflower Seed Crackers.
4. (Spilled) Pumpkin Spice coffee, and recipe for the spice mix.
5. Oaty bakes (little crackers in various flavors).
6. Chili and vanilla flavored “munchy” seeds.
7. Chili paste.
8. Organic dark chocolate.
9. Rawfood “nakd” bar, ginger bread flavor.
10. Cupcake forms with the British flag.
11. Sunflower seeds.
12. A little gift box of two little sheep figures and orange marmelade.
Wow, what a box of goodies! I’m already making up plans on how to use all the stuff. But first things first…
Of course I couldn’t resist making a cup of coffee and having the dark chocolate.
Thank you Amy! xx
For more information on Foodie Pen Pals, head over to Rock Salt and read about it here if you live in Europe. For US or Canadan readers, check out the American/Canadian version of Foodie Pen Pals at The Lean Green Bean (which is where Foodie Pen Pals originated).
My mom came over today and we went for lunch and then did some shopping. I wanted to pick up some gifts to bring for my relatives, and we got some things at the grocery store that are staple items my friends and relatives always ask us to bring.
And what’s that? Swedish coffee and chocolate. And my aunt always wants cake candle flares (on the left in the photo above), they create huge flares and are a fun cake-topper.
Of course, it doesn’t surprise me that my relatives ask us to bring coffee and chocolate. No offense to my american readers, but your coffee just doesn’t cut it. We like our strong, flavorful coffee, and I won’t even attempt to deny that bringing my relatives our Swedish beans is both a gift, and a means for me to guarantee I’ll have something decent to drink while I’m there.
That’s not to say I won’t be making a stop or two at Starbucks, but that’s mostly for the sake of acting like a piece of hot popcorn with the ‘bucks-stamped takeaway mug in my hand.
What are some “home”-staples you can’t live without when you travel abroad?
It has been such a crazy (make that insane) week. So much has happened that I haven’t had time to hardly touch my computer all week. I’ve had work, meetings, coffee dates with friends and dates of another sort as well.
My friend Sigrid finally came home from her four month snowboarding vacation in Fernie, Canada. We spent the whole afternoon today drinking coffee and talking in the park (in the SUN) and later ended up having more caffeine and some licorice and Baileys-flavored chocolate at Chokladfabriken.
That little chicken in the last picture is a meringue my boss bought me the other day as a little Easter gift. Sorry I can’t tell you much about the rest of the stuff that has been going on all week, some of the things are secret for now and other’s aren’t even worth mentioning anymore.