A Partridge In A Chocolate Truffle Tree Recipes

TRUFFLE TOPIARY

Steps:

• In a microwave-safe bowl, melt 1 package of chocolate chips. Add 3/4 cup condensed milk; mix well. Stir in orange extract. Cover and chill until firm enough to shape, about 45 minutes. Repeat 2 more times with remaining chips and milk, adding peppermint extract to 1 portion and almond extract to the other., Shaping truffles: Shape chilled mixture into 1-in. balls; place on 3 separate waxed paper-lined baking sheets. Chill 1-2 hours or until firm. , Melt white candy coating in a microwave-safe bowl. Dip orange-flavored balls in coating and return to waxed paper to harden. Melt remaining white candy coating again and dip balls once more to thoroughly cover. Let harden., Melt chocolate candy coating in a microwave-safe bowl. Dip peppermint-flavored balls in coating and return to waxed paper to harden., Roll the almond-flavored truffles in ground almonds. , Making the tree: Brush the Styrofoam cones with remaining chocolate if desired. Using toothpicks, stick 1 end into each truffle and the other end into the cone, covering entire cone with truffles.

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

A PARTRIDGE IN A CHOCOLATE TRUFFLE TREE!

Steps:

• Spray the "trunk" of the tree with a colour of your choice such as gold or silver.
• Spray the plant pot the same colour, allow them to dry for at least 4 hours.
• Cover the foam ball with aluminium foil and wrap securely around, taping if necessary.
• Place some pebbles in the bottom of the plant pot and then push the florist's foam in, on top of the pebbles - wedging it in so that it is firm.
• Stick the "trunk" into the foil-covered ball - firmly - then push the other end of the "trunk" into the florist's foam in the prepared plant pot. Make sure it is firm and does not rock, add some more pebbles.
• Tie a ribbon around the top of the "trunk" at the base of the foil-covered ball - then tie a large bow.
• Take a cocktail stick and push it into your truffle, (or other sweets/candy) then push the other end into the foam ball making sure it is securely positioned.
• Do this for all the chocolate truffles until the "tree" is full.
• Add some white foam packing balls around the top of the plant pot to resemble snow - brush off any loose cocoa and serve with coffee!
• Don't forget to pin your Partridge nearby! My Partridge is a glass bird, that was a gift from JoyfulCook!