By Wendy Schuster
Almost anything can be dipped in chocolate. It all started with pretzels, but you can be creative! Last year’s treat, for example, was thick bacon, baked with brown sugar coating. (Let it get nice and crispy! One strip should be cut into thirds. Let cool completely then dip in dark chocolate and sprinkle with ground pistachios.)
I have always been a chocoholic at heart. About 27 years ago I had a regular 9-to-5 job and enjoyed catering and baking on the side. I took a few general interest classes and then got serious. I ‘retired’ from my job and pursued the passion. I always enjoyed creating one-of-a-kind cakes and confections, met my husband, roped him in to be my muscle, and the rest is history!
A week after our wedding we bought an old Victorian house, opened two businesses and lived on the top floor. A bake shop and a massage therapy clinic were born, we worked for each other. Stefan stirred batters for me (that’s where the muscle comes in) and I did reception for him for his massage therapy clinic. Many long hours later, we decided to move on to the Bed and Breakfast business, found the perfect house, and have been enjoying the lifestyle for over 11 years, and chocolate has been a big part of the menu at our b&b, Hillcrest House located in Waterloo, Ontario.
Hillcrest House Bed and Breakfast
Classic Truffle Recipe
- 2 ½ lb of bittersweet chocolate, finely chopped
- 1 ½ cups heavy whipping cream
- 1 egg yolk
- 2 tbsp butter
Heat cream in a 2 quart saucepan over medium-low heat. Add chocolate, stirring regularly to melt. Remove from heat. Add egg and butter while mixture is warm, stir well. Let sit at room temperature overnight or refrigerator for 1 hour. Line a cookie sheet with waxed paper, form 1 inch balls by hand and place on sheet.
How to add your own pizzazz? While mixture is still warm you can add any liqueur to taste, nuts, tea leaves (tbsp), let your imagination go! And then let set and roll. If you want a more formal look melt dark or white chocolate in a double boiler, take the balls and dip in the chocolate, turn out onto waxed paper and let set.
- 6 ounces of bittersweet chocolate (Lindt, Callebaut)
- ½ cup sour cream
- 2 cups of Oreo cookie crumbs
- ¼ cup Stroh Rum (Austrian high proof rum, available in the vintages section of the liquor store)
- ¼ cup cocoa
- ¼ cup butter, melted
- 1 cup icing sugar
- ¼ tsp salt
Melt chocolate, blend in sour cream and salt and let sit. Mix together well in a separate bowl Oreo crumbs, rum, butter, cocoa, and icing sugar. Stir into chocolate mixture, let cool for 2 hours. Shape into balls, roll in icing sugar and store in an airtight container.
They get tastier the longer they sit!! For a chocolatier twist melt dark chocolate in a double boiler, take the balls (without icing sugar coating) and dip in the chocolate, turn out onto waxed paper and let set.
The secret to preparing chocolate for your guests? You can do it – anything goes!