Happy Valentine's Day!

Hello Dear Readers :) (well that is if anyone is still holding out hope for me)

First of all, let me apologize for the blog silence. I decided to put the blog on hiatus because life just got a bit hectic the past few months and I didn't have much time (or motivation) to take pictures and all the work that goes into blogging.

Secondly, I hope that you all had a wonderful holiday(s). I baked quite a bit over the holidays (as well as cooked) and I hope you did too. I moved a couple of days before thanksgiving and it was super stressful which is another reason why the blog went on a vacay. My kitchen is about a quarter of the size of my old kitchen :( I wish it was bigger but I'm making it work. As long as there's an oven, a stove, a fridge and a sink, I can make it work. You get creative with space when it's limited.

I'm sure you all are wondering what I have in store for you on this special day (or not lol) This recipe I'm sharing was created by the lovely Carrie of Fields of Cake Blog What is it you may ask? Raspberry Almond Truffles is what it is! I first happen upon this deliciousness last year and I made it for my Valentine of 2010. He loved it too. I'm sure if he was around now he'd still love it. This is way, way better than store bought (not that there's anything wrong with that) but making your own truffles (any treat really) just gives it that extra special oomph! (that may help you get lucky ;)) Well, I'm going to stop blabbering and share the recipe :D


Raspberry Almond Truffles

7 ounces dark chocolate (highest quality you can afford) chopped into small pieces

¼ cup heavy cream

Pinch salt

1 ½ Tbsp Chambord (or other raspberry liqueur)

½ pint fresh raspberries

¼ cup or so almond paste

Place chocolate in heat proof bowl and set aside.

In small saucepan heat cream and salt to a hot simmer (not boiling), pour over chocolate and shake the bowl a bit to settle the chocolate. Allow it to sit for a few minutes then stir gently with a spatula until smooth and silky. Add the liqueur and stir to incorporate.



Stuff each of your beautiful plump red raspberries with a bit of almond paste (I found it easiest to shape the paste into a cone then place in the raspberry that way)




Line a baking sheet with parchment or waxed paper, get a fork or get you a dipping set from your local craft store. (I'd say get the more expensive, metal sets because the plastic ones isn't too durable)

Place a few stuffed raspberries into the chocolate and cover completely in the yummy, silky chocolate. Use the fork to fish them out one at a time, tap the fork on the side of the bowl to get excess chocolate off and shimmy the raspberry onto the prepared baking sheet. Repeat this until they are all cozy in their new chocolate suits then allow them to chill for a while then re-dip them.

(I'm using Carrie's Final product pictures because mine is still in the fridge chilling :))




You can package this by putting it on a foil wrapper like this and then box em up like this or you can get a bigger box if you want.

Enjoy!

P.S.
If your chocolate doesn't melt completely, microwave for 10-15 seconds stir and check for melty-ess, repeat if necessary.

Also, I rinsed my raspberries. Rinse and shake off the water gently (whilst in the strainer/colander) then kinda let em roll on a sheet or two of paper towels to shake off the water and let sit (in a cool area or the fridge) to dry before stuffing with almond paste.