So how was your weekend? The post office was a disaster Saturday. I just had to turn around. I went yesterday and it was still a hot mess. OMG never again will I wait until the last minute to go there. The good news, however, is that I finished up 99.9% of my shopping. Oh yeah, feels good! How about you? So what’s for dessert on Christmas? I’m not sure what the entire dessert menu will consist of just yet but this easy recipe for Peppermint Chocolate Truffles from executive pastry chef, Rachel Ray buddy and eHow dessert expert, Heather Bertinetti, is sure to make the list. Below is the recipe, but click here to watch Heather in action. Then you will get to see how easy these are to make and the kids would love to help out too. TASTY TIP: You know what these truffles would also be good for? Stirring into hot chocolate….oh the thought of this just makes my tummy happy.

RECIPE:

Makes 16 to 18 (1-inch) truffles

• 1/2 cup heavy cream
• 8 ounces plus 1 pound dark chocolate, finely chopped, divided
• 1/4 teaspoon salt
• Crushed peppermint candies or cocoa powder, for dredging

Place the cream in a small pot over medium heat and bring it up to a bubble.  In a medium mixing bowl, pour the cream over the 8 ounces of chocolate, add the salt to the bowl and stir slowly to fully melt the chocolate and incorporate all of the ingredients.  Cover the ganache with plastic and allow it to set at room temperature until firm, about 1 hour.

Using a small scoop, portion the ganache out into 1-inch balls and roll them in your hands to make sure they’re completely round.

When all of the truffles are formed, melt the remaining chocolate over a double boiler.   Dip the truffles in the melted chocolate and roll them around in your hands again to make sure they’re entirely coated.  Immediately toss the truffles in peppermint candies or cocoa powder and toss them to evenly coat.

Refrigerate the truffles until firm, about 30 minutes.  Keep them refrigerated until you’re ready to serve them.

See didn’t I tell you it was easy.