Canadian Hot Cocoa

When you wake up to snow in April you know you need a cup of hot cocoa! The creamy ice cream mixed with the deep maple flavors make this the perfect cup to have while you are curled up by the fire with a good book.

So wash them mitts, lets get cookin'.

Canadian Hot Cocoa

*This is a dark chocolate flavor. If you prefer to have a light milky flavor you can substitute the cocoa in for 3 Tbsps. of milk chocolate chips and lessen the maple syrup.

2 Tbsp. Cocoa

3 Tbsp. Maple Syrup

1 1/2c Milk

1 Scoop of Vanilla Ice Cream

In a small sauce pan heat 1/2 c of milk mix with cocoa and maple syrup, whisk until smooth then add in the remaining milk and heat until just before boil.  Remove from heat and pour in mug. Add in the ice cream and enjoy!

*You may also choose to mix up the flavors of ice cream too. Peanut butter, chocolate, caramel etc.

Chocolate Truffles

Truffles are usually made around here at Christmas time but I have decided that is definitely not enough.  These creamy, smooth chocolate truffles need to be in the house year round wouldn't you say? What is stopping you from whipping up a batch right now? The flavor possibilities are endless. Coconut, almond, mint, orange, raspberry, vanilla and hazelnut are just a few ideas of what these little beauties can offer.
They look beautiful and are a cinch to whip up.

So wash them mitts, lets get cookin'.

Chocolate Truffles

* These can be made with dark, milk or semi-sweet chocolate. It is whatever you like best.

3c Chocolate, good quality chips

1/2c Heavy Cream

1tsp Flavored Extract of your choice (optional)

1c Cocoa, icing sugar, or crushed nuts of choice

Place chocolate and cream in a double boiler letting chocolate melt and become smooth. Stir often as to not over cook the chocolate. Remove from the double boiler, add in the extract and using a hand mixer whip for 1-2 minutes then fill a parchment lined bowl or pan with the chocolate and cover with plastic wrap. Then place in fridge for 3 hours or until it is completely chilled and firm.  Remove from fridge and begin to roll in one inch balls then you can leave as they are or roll them in coconut, chopped almonds, icing sugar, cocoa or even crushed candy canes.  Keep in the fridge for one week or freeze in a tightly sealed container for a month.  Enjoy