Saturday, 26 November 2016


     This time of year has come again. Here in Zurich, the lights have been lit two days ago and the Christmas markets have opened their gates for everyone. I am wondering how Christmas time will be this year, away from my family and friends, in a foreign country full with custums I don't know and songs I haven't heard before. It will be interesting, that's for sure. This Thursday when there was the "Lichtefest", meaning "Celebration of Lights", everyone was in the streets of the city being happy and drinking Gluhwein (warm red wine with spices). I cannot wait to show you some of the recipes I have in mind for this winter and maybe share a few thoughts about my aspirations for this blog and future career. 
    If you are looking for a little holiday pick me up, before Christmas official celebration kicks in, I have the perfect thing for you. It is quick, it is delicious and it is so eatable (if that word even exists)! What else, but chocolate cake truffles? What you only might need extra is a few slices of leftover cake... other than that it takes no super ingedients or time to make it. Your guests will love it and you can use any kind of toppings you like to cover them. I used white chocolate sprinkles and choped walnuts. Let the fun of cooking begin!

Holiday Chocolate cake truffles

ingredients (for 20-25 truffles)

150 ml heavy cream
200gr dark chocolate 60% or 70%
2 tablespoons butter
200gr premade chocolate cake
2 teaspoons of grand marnier or other liquer

toppings: white chocolate sprinkles, cacao, choped walnuts

How do I make it?
1. First, in a saucepan heat the heavy cream with the butter until shimmer. In a seperate bowl, chop your dark chocolate in small pieces. When the heavy cream is hot remove from heat and quickly transfer into the bowl of chocolate. Using a spatula start mixing everything until the chocolate has melted completely. Add the grand marnier and mix again. If it has not melted well, put it in the microwave for a few seconds only.
2. Wrap your bowl in a plastic membrane and when the chocolate mixture has cooled, put it in the fridge for at least 2 hours.
3. Chop your cake until it's all crumbles. Take out the chocolate bowl. Taking a tablespoon of chocolate mix and a spoon of cake crumbles, start mixing them together, almost like kneading, until you form a nice ball size bite. Let it on the side. Do the same thing with the remaining mixture until there is no left.
4. Fill a bowl with chocolate sprinkles or choped walnuts and carefully roll a truffle ball inside it. Place it on a baking dish or somewhere else you want it to stand. Do the same with all the truffles. Let them cool for an hour in the fridge again. (these are stored in the fridge, because they start melting if they stay outside for a long time).

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