I’ve been really lazy lately prepping for Christmas. I’ve managed to get the gifts (sort of) in between. Much of the decoration has been done in the beginning of December but since then. I seem not to get a break. I’m working on a very exciting project for a client and it’s been occupying my mind.
So I need to get back into the Christmas mood. Fast. And I thought the best way to bake cookies and listen to Christmas corals. The worst. I could feel the brain cells die. So I listened to some other music. Good ones and lightening some candles and snacking on these cointreau truffles.
One of the best things about no bake cookies is that you can nibble (or eat great junks) while you’re still in the process of making. Also there’s alcohol in there which make them even better to unwind.
If you only make one sort of truffles this year for your cookie platter, make it this one (even if there’s hardly any time left until Christmas).
- 70 g cream
- 190 g dark chocolate
- 30 g Cointreau
- 10 g soft butter
- dark cacao for coating
- dark chocolate pieces for coating
- Heat the cream in a pan until it starts to rise. Put it aside. Chop the dark chocolate and add it into the hot cream. Stir well until the chocolate is molten completely. Let it cool and add the Cointreau and butter. Stir well and mix it with a hand blender until smooth. Put it into the fridge for 3 hours.
- Wash your hands with ice cold water and spoon little pieces of the mixture onto your hands and roll them quickly into small balls. Roll them in dark cacao or chocolate pieces and put them onto a plate. Once you're done put the plate into the fridge before putting them into a cookie tin. Put a layer of baking paper in between layers.
These are a total hit: they melt in your mouth and leave you with that refreshing taste of the Cointreau together with the soft texture of the chocolate.
Now that I’m thinking about the taste and texture, I’m lusting for a handful once more.
What’s your favorite Christmas cookie recipe? Wanna share with me?
Now. Carry on!