Valentine's Day Treat: Chocolate Pecan Truffles (or your favorite flavor!)

Nothing is better for your Southern sweetie this Valentine's Day than a batch of creamy, rich homemade truffles. They are incredibly easy to make and always impress. I made a batch for my office last year and individually wrapped them in fun tissue paper tied with curling ribbon. Everyone loved them. My favorite combo is Vanilla Pecan (add vanilla to the candy mixture then roll the truffle in finely ground pecans!) This year I'm going to try adding a bit of Southern heat to the mix with a dash of cayenne and a pinch of ginger. I'll let you know how that goes! Until then here are the instructions. Experiment and let us know what delightful combination you come up with - thesoutherndish@gmail.com!

Truffles
1 T. salted butter
3 T. heavy cream
1 T. flavoring of choice (vanilla, rum, peppermint, etc.) or 2 T. fruity preserves (such as raspberry or orange)
4 oz. dark chocolate, milk chocolate, or white baking chips
Cocoa powder, coconut, ¼ finely ground nuts, and / or cinnamon, ginger or other appropriate spices for rolling.

Stir together the cream and flavoring or preserves in a small sauce pan or microwave-safe bowl. Heat over low heat or microwave 30 to 40 seconds until hot. Do not let the mixture boil. Add chocolate and butter and stir until the candy is melted and smooth. Cool to room temperature, stirring occasionally. Cover the container and chill in the fridge for 2-3 hours. After chilling, the mixture should be firm, but not hard. Using a round measuring spoon or melon baller, scoop out teaspoon-size amounts and place on a wax paper-lined cookie sheet. Chill for 30 -45 minutes to re-solidify. After they have chilled again, use your hands to roll the truffles into balls. Then roll them in cocoa powder, coconut or nuts. For zing try flavoring the cocoa powder very lightly (start out with just a dash and then test one to see what you think) with cinnamon, ginger, or (if you're really adventurous) cayenne pepper.

For presentation, you can cut squares of waxed paper and slightly larger squares of tissue paper (both need to be large enough to wrap the truffle). Place the waxed paper square on top of the tissue paper square. Place the truffle in the middle and then roll the paper up so that it forms a sort of tube around the truffle. Then tie the ends with ribbon. Very cute, delicious, and easy!

Chocolate Chip Cheese Ball

What's better that sweet creaminess and chocolate? Nothing as far as I'm concerned! As I mentioned in an earlier post, one of the beauties of cheese balls is that they can be either sweet or savory. I posted my favorite savory recipe earlier (see recipe list at the left), and Heidi, reading my mind, as just sent in a fabulous recipe for a sweet cheese ball that was a big hit at Thanksgiving. It will certainly go with me to Alabama on Christmas Eve...if I can make it that far without eating it. Maybe I should keep the graham crackers in the trunk...

Do you have a favorite cheese ball recipe? If so, send it in: thesoutherndish@gmail.com.

Chocolate Chip Cheese Ball
1 pkg. 8 oz. cream cheese
½ cup butter
¼ tsp. vanilla
2 Tbs. brown sugar
¾ cup confectioner’s sugar
¾ cup mini chocolate chips
¾ cup finely chopped pecans
1/8 t. cinnamon, optional
Graham cracker sticks

Beat softened cream cheese, butter, and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture onto a piece of plastic wrap and form into a ball. Refrigerate for 1 hour. Roll ball in pecans. Serve with graham crackers.

Mandy's Black Forest Fudge

As the holiday party season gets into full swing, I will begin posting great, usually easy, party foods that my friends and family enjoyed over the years. For any get-together, you can't beat chocolate. Black Forest Fudge is a Mandy original that I came up with after I half-way heard Rachel Ray talk about her five minute fudge. I couldn't remember what all she put in it hers. After making mine, I looked up her recipe and made it. Being the humble person that I am, I'll tell you I liked mine better (no offense to Ms. Ray, but hers was a little too sweet for me). So if you like quick and easy and like a rich semi-sweet taste, try this out. I've taken it to several parties, and everyone always loves it and begs for the recipe. If it is too dark for you, try the Rachel Ray version (http://www.rachaelraymag.com/) or play with this recipe to match it to your tastes. Do you have a favorite dish to take to holiday gatherings? Email us!

Black Forest Fudge
12 oz. extra dark chocolate (I like the Hershey's Cacao Reserve 65% Extra Dark or Ghirardelli 60% chocolate bittersweet chips)
1 c. mil chocolate chips or white baking chips (if using white, get the ones that say "pure cocoa butter")
1 can sweetened condensed milk, such as Eagle Brand
1 t. vanilla, optional
1 1/2 c. walnut pieces (or just dump in a 6 oz bag; you can adjust amount as desired and use any nut you like)
1 c. dried cherries, chopped (dried cranberries work well, too. In fact I stopped measuring. I get a 5 oz. bag of Sunsweet dired cherries and chopthem. Dump those in with a handful or two of cranberries if you like lots of fruit.)

Butter a 8 or 9 inch round or square pan or line with plastic wrap for a super-easy clean up. Melt chocolates in a sauce pan or in the microwave. Don't cook; just melt. Stir in vanilla (if using) and then nuts and fruit. Pour into buttered pan / lined pan and refrigerate. Remove from pan and cut into squares to serve.