If there's something that I should be excited about Christmas, it's the sweets. I told a good friend earlier that I don't celebrate the festivity, not that I'm a Grinch but there's something about the season that makes me feel really sad. Maybe it's the weather being cold and freezing, I really don't know. I just sometimes don't see the point of celebrating it and so I stopped few years ago.
But every time I see beautiful Christmas lights around me and think about how many packs of chocolates I will be receiving this year, my heart jumps with joy. CHOCOLATES MAN! No one can ever be depressed with a handful of yummy chocolates. Really.
But not all of us have a sweet tooth. What's more depressing is to see chocolates die in the fridge (huhuhu). And the only way to save the pieces of abandoned sweets? Recycle.
Choc Hazelnut Truffle
- 175ml double cream
- 200g leftover chocolates, finely chopped
- 1 tsp vanilla extract
- chopped hazelnuts (optional)
- different coloured sprinkles and edible glitters (I used white sprinkles)
- In a small saucepan, bring the cream to a boil. Remove from the heat and pour over chopped chocolate. Gently stir the mixture until smooth and then add vanilla extract. You can add hazelnuts but this is optional. Cover and put in the fridge for 30 mins or until the mixture is thick but not solid.
- Scoop out teaspoons of the mixture and roll into small balls with your hands. Put each of your sprinkles or glitters onto separate small plates or bowls. Roll each truffle into the sprinkles or glitter to coat, then chill again to firm up.
- Keep it chilled for 1 week, or freeze for up to 1 month without the decoration.