I always seem to have to make Get Well Soon cards when I’m a bit under the weather myself. Bonfire Night and asthma do not good bed fellows make!
Anyway, this is my card. It’s another gift card, which I love making at the moment. I also love this BoBunny paper! The paper alone would make anyone feel better, not to mention the box of handmade truffles which is the “gift” part of the card.
For the card:
BoBunny Peacock Lane – Feathers (both sides for the card front) and BoBunny Peacock Lane, Plumes for the lid of the truffle box.
Vellum and white embossing powder for the butterfly, coloured on the reverse of the butterfly with a plum coloured promarker
Hero Arts sentiment stamp, heat embossed with black embossing poweder
Teal grosgrain and iridescent ribbon
For the Espresso Truffles
The truffles are really easy to make and will keep for two weeks (assuming you can stop eating them for long enough!) in the fridge in an air tight container. You can use white chocolate, milk chocolate as long as it’s good quality but for this recipe, I’ve used 70% cocoa dark chocolate.
1.25 lbs of dark chocolate chips (or block of chocolate chopped into small pieces)
2 tbsp unsalted room temperature butter
1 cup of double cream
3 tbsp fine espresso powder
1/2 cup cocoa for dusting
Boil some water in a saucepan, removing from the heat when it gets to a rolling boil
Put half of the chocolate and all of the butter into a heat proof bowl and place the bowl over the water in the saucepan.
Stir the butter and chocolate (if it’s not melting, return the saucepan to the stove, over a low heat). When the chocolate is semi melted, add half of the cream.
Remove the bowl from the saucepan and stir in the remaining cream until it’s all silky and yummy looking.
Add the espresso.
Transfer the chocolatey mixture to a freezer proof bowl and put in the freezer for 30 mins.
After 30 mins, use a melon baller and scoop out you not so salty chocolate balls and place on a sheet pan. You should get about 30 – 35 truffles out of this mix.
Return the truffle balls for the freezer for 15 mins.
Whilst the truffle balls are in the freezer, melt the rest of the chocolate over a double boiler on low heat (bowl in saucepan) and leave to cool to room temperature.
Take the truffles out of the freezer, roll each truffle ball in the palm of your hand and drop into the melted chocolate to coat. You need to do this as quickly as possible so that the truffle balls don’t melt. You can remove the coated truffles with a fork or, I use a cocktail stick.
Dust with the cocoa and place in a lined (with wax paper or greaseproof paper), airtight container in the fridge.
Alternatives: Use a different type of chocolate, leave out the espresso, dust with chopped nuts or coconut ir icing sugar.
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