Berry Nice Chocolate Blackberry Truffles

Well, Valentine's Day has come and gone, but the emails for excellent edibles keep pouring in! This recipe from PJ M. includes as a main ingredient one of my Southern favorites - blackberries. Remember that truffles aren't just for holidays or gifts. They are so simple to make and work perfectly in individual paper dessert cups on a platter for a party. Make sure to keep this recipe in mind when those backyard blackberries come in this summer.

Berry Nice Chocolate Blackberry Truffles
1/4 c. cream
8 oz. bittersweet or semisweet chocolate, finely chopped
1-1/2 T. brandy or your favorite liqueur
1 c. fresh blackberries (or raspberries or small strawberries, if desired)
3/4 c. cocoa powder
Dash of cinnamon (no more than 1/8 t.)

Simmer over medium heat but do not boil. Remove from heat and add the chopped chocolate. Stir until the chocolate melts and is smooth. Add the brandy and stir well. Use a fork to dip one berry at a time into the chocolate. Drain off excess and transfer the dipped berries to a baking sheet covered with wax paper. Chill the berries until firm, at least an hour. Place the cocoa along with a dash of cinnamon in a bowl. Roll the chocolate berries one at a time to cover with the cocoa mixture. Store in the refrigerator and bring to room temperature before serving for best flavor. These are best within two days.

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!