Whew! What a crazy holiday week. I hope your feasts came out flawlessly. Even if it didn’t, at least you can know you’re in good company. So many things went wrong and so many things went right this Christmas for me. The day before Christmas Eve was a disaster– and it just so happened to be the day I did the most of my holiday prep. My candy thermometer decided to die on me, so caramels didn’t happen. Our washing machine also broke that day. And worst of all, Tony had an intense gallbladder attack that sent us to the E.R. in the middle of the night. He’s doing much better now and scheduled for surgery to remove the his gallbladder soon.
All this craziness lead to hastily made tamales, which were not our best work, and me forgetting my super important blogging notebook, which contains all of my tested recipe information, before we headed to my mom’s house. Thus the absence of our last 2 blog posts.
But let me set aside this sob story as quick as I can because we had a fantastic Christmas. I love giving gifts and seeing the joy that I can give to someone with a simple gift is soooo gratifying. Not only that, but we have been blown away by the generosity of our family this year. Like, seriously, I’m tearing up just thinking about it. Not to mention, the energy was just awesome. We have witnessed so much love (haha) and good vibes this holiday, I’m super grateful.
But let’s get on to the food, shall we? I made us some rich, sweet, sour, and creamy white chocolate and passion fruit truffles. New Years Eve is all about the finger food, so why should dessert be any different? Plus, they’re golden. *squeal* Aren’t they just the cutest? Please feel free to use gold edible glitter or gold sugar, if you please. These truffles are fantastic no matter how you decorate them. And so sophisticated. Make no mistake, however, these suckers are covered in chocolate so anyone (even less sophisticated palates, like children) will love them. Do let them come to room temperature before serving them. They taste much better that way and the filling seems to firm up, for reasons I don’t understand, after they have had a chance to warm up a bit.
What are your New Years resolutions? I’m happy to share mine with you. My New Years resolution is to stop making New Years resolutions. No joke. They never motivate me to actually take action, so I have resolved to remove them from my tradition and stick to killer food, fancy clothes, and awesome company.
May you and yours have a fantastic and blessed New Year! See you next time!
- For the Filling:
- ¾ cup passion fruit puree
- 2 teaspoons cornstarch
- 1 pound good quality white chocolate, roughly chopped
- To Decorate:
- 8 ounces good quality white chocolate, roughly chopped
- 1 teaspoon unflavored coconut oil or organic shortening
- gold edible decorating dust, as desired
- Stir together the passion fruit puree and cornstarch in a very small saucepan over medium heat. Cook just until thickened. Remove from the heat and stir in the 1 pound chopped white chocolate until melted. Chill in the refrigerator until hardened, about 1 hour.
- Line a cookie sheet with parchment paper. Roll the chilled passion fruit filling into ¾-inch balls and place on the lined cookie sheet. Try not to make the balls too big. These truffles are rich, so a larger truffle may become too intense to handle. Freeze the filling balls for 45 minutes to harden.
- Meanwhile, gently heat the white chocolate and coconut oil or shortening over a double boiler. The water in the double boiler should be barely simmering. Remove the chocolate from the heat as soon as it is melted. Over heating the chocolate can cause lumps.
- Line another cookie sheet with parchment paper. Using a spoon, dip the cold passion fruit filling balls in the white chocolate. Drop the balls into the white chocolate, gently push the ball around using the spoon, then scoop up the ball with the spoon. Tilt the spoon so that the ball goes to the end of the spoon and allow the excess white chocolate to drain off. Gently place on the lined cookie sheet and repeat with the remaining truffles.
- Place the truffles in the refrigerator to allow the chocolate to harden about 15 minutes. Sprinkle the tops of the truffles with the golden dust. You can serve these immediately, although they are best at room temperature. Store at room temp in a tightly sealed container for up to 2 days.