Do you see yourself as a shopper? Does the phrase “Shop ’til you drop” mean anything to you? I have never been a shopper – unless I am in Homesense or a food shop, I rarely have time to browse, let alone buy anything.
That said, over the weekend I went to the States with a great group of ladies. We had amazing food in some memorable restaurants. As with most foodies, this stuck with us more than the great deals. I won’t kid you, the mom mobile was weighed down with purchases for Christmas and beyond.
The laughs and relaxation away from our daily lives were needed by all of us.
One of our most memorable stops besides, of course, “The Cheesecake Factory” was a place called “Platters.” The coffee bar/candy factory was an amazing space to see! The owner looked exhausted but he was there sharing his family business story on a Saturday afternoon, smiling from ear to ear, completely proud of his new expansion. I couldn’t help but be excited for him.
One of their signature chocolates was orange flavoured. It is a significant flavour combination to their region. For me, I loved the peanut butter chocolate-covered sponge toffee. For now, I am on a cleanse from my escapades from the weekend, but the visit reminded me of a recipe I have for Orange Ginger Truffles. Gift-giving is right around the corner, so save this one.
Orange Ginger Truffles
- 1/4 cup diced butter
- 1/3 cup 35% cream
- 7 oz. semi-sweet chocolate, chopped
- 1 egg yolk
- 1 tsp. orange zest
- 2 Tbsp. preserved sugared ginger, finely chopped
- 2 Tbsp. Grand Marnier
Combine the butter and cream in a small sauce pan. Cook over low heat until the butter melts. Do not boil. There will be small bubbles around the outside.
Remove from the heat and add the chocolate. Stir until the chocolate has melted and the mix is smooth.
Stir in the egg yolk first until completely incorporated.
Add the orange rind, chopped ginger and Grand Marnier.
Scoop small balls and roll in the palm of your hands until round and smooth. You may want to put some cocoa powder on your hands as well as cool your hands down in some cool water and dry thoroughly.
Toss the balls in cocoa and roll.
Place in an airtight container separated the layers with cellophane for up to two weeks.