a tasty surprise

A couple of years ago my mom purchased the book You can do it, Sam, by Amy Hest and illustrated by Anita Jeram for CJ.  It quickly became a family favorite.  Sam, a little bear, and his mother wake up early to bake cakes and package them up in little red bags to their friends.  When they pull up to the first house his mother sends him off in the snow with his red bag despite his nerves,he places the bag at the door and runs back to the truck.  They go along until they have one bag left which is, of course, for Sam.  They go inside and have cocoa and tell stories about their adventure. 

It’s a great story on it’s own, but when I used to read it to CJ, and now when he reads it to me, it’s even better.  He likes to act out bits and pieces of the story as we go along.  So when it came time to make teacher gifts for his preschool class we decided on our little red bags.  Four years later the little red bags filled with handmade goodies have become a tradition to share with friends every Christmas.  Each year we put in something a little different.  This year we have Vanilla Granola, Candied Espresso Pecans, Gingerbread Truffles, and Malted Milk Rounds.

gingerbread truffles

adapted from recipegirl

the cream

3/4 cup whipping cream

10 whole allspice

10 whole cloves

1 Tablespoon sorghum

1 1/2 teaspoon grated fresh ginger

1/2 teaspoon ground cinnamon

pinch of salt

Bring these just to a boil in a medium saucepan; remove from heat and let steep for 1 hour.

the melted chocolate

7 ounces bittersweet chocolate chopped

7 ounces white chocolate chopped

Combine both chocolates in a large heatproof bowl set over a saucepan of simmering water; stir until just melted.  Strain cream mixture into chocolate; stir to blend.  Chill until firm.  About 3 hours.

Line baking sheet with parchment.  Using a melon baller, scoop filling and roll between palms to form balls.  Place on parchment and chill at least 2 hours.

the coating

11 ounces bittersweet chocolate chopped

1 1/2 ounce paraffin wax

Melt chocolate and wax in heatproof bowl over pan of simmering water.  Stir until smooth.  Submerge chilled truffles in melted chocolate.  Using a fork, lift out and tap fork on side of bowl to remove excess chocolate.  Use a knife to slide truffle off fork onto a parchment lined baking sheet.  Chill until set.

Can be made one week ahead.  Cover and keep chilled.

Tags: gifts, gingerbread, gingerbread truffles, treats, truffles