Ok, first off the pic isn’t mine. Are you kidding?? I decided to use the one at Martha Stewart’s site because I cannot possibly do these the justice that a full crew of food experts and food stylists could. 

Mine will not look this good, nor do I have the skills to shoot them adequately.

I usually only make truffles for Christmas and SCA camping events. But these were so beautiful that I wanted to make them. I am not making the cake they are sitting on, its OMG tediously Martha Stewart, but I’ll bet its good! If you want the recipe its here.

Truffle Eggs

 

8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

1/4 cup plus 2 tablespoons heavy cream

1/2 cup (1 stick) unsalted butter, room temperature

1 1/2 to 3 pounds white chocolate

Sky-blue gel-paste food coloring

Teal luster dust (optional)

 

Put bittersweet chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Stir in butter.

 

Pour into a loaf pan. Cover with plastic wrap, and refrigerate until very cold and set but still pliable, about 2 hours.

 

Using a 1 1/4-inch ice cream scoop or a tablespoon, scoop balls of ganache, transferring them to baking sheets lined with parchment paper as you work. Refrigerate 10 minutes.

 

Using your hands, roll each ball into an egg shape. Place in freezer until very firm, about 1 hour.

 

Meanwhile, put 1 1/2 pounds white chocolate into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Divide between 2 medium bowls. Add food coloring to 1 bowl until desired blue shade. Add a few drops of food coloring to other bowl, and swirl lightly with a toothpick.

 

Working with one at a time, dip half of the eggs in blue chocolate, then dip remaining eggs in swirled chocolate, letting excess chocolate drip back into bowl. As you work, transfer eggs to a baking sheet lined with parchment paper; refrigerate until set, about 1 hour. Truffles can be refrigerated in an airtight container up to 2 weeks.

 

For sparkly truffles, brush luster dust onto blue eggs to coat if desired.

And since Holly’s coming down for the weekend I made this liqueur. I have no idea where the recipe came from.

Creamy Orange Liqueur

1 cup Sugar
1 cup Water
1 1/2 cups Vodka
1 can (300 ml) Sweetened Condensed Milk
1 cup frozen Orange Juice Concentrate, thawed
2 tsp Vanilla

In saucepan bring sugar and water to a boil. Cool.

Whisk sugar syrup, vodka, orange juice concentrate and vanilla. Pour into decorative bottle. Seal and refrigerate. Flavours will blend and mellow with time,

Keeps for 2 weeks in fridge.

 

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