Much to my husband’s dismay, we have two full-size trees in our house. The Martha-Stewartesque, matchy-matchy tree downstairs with sophisticated white lights…and the rag tag, delightfully tacky tree upstairs with colored lights.
I love them both, but the upstairs tree has all of our special ornaments.
Like, the ornament I bought Robert for our first Christmas together (in 2004):
The ornament that we bought in Ireland:
The infamous zombie stocking ornament:
And, a special ornament Robert bought me this year:
Do you have a favorite Christmas ornament?
Oh, and I made truffles that kind of taste like a Terry’s chocolate orange. You’re welcome.
- ⅓ cup heavy cream
- 6 tablespoons unsalted butter, cut into small pieces
- 2 cups high quality semi-sweet chocolate, chips or chopped
- ¾ teaspoon orange extract
- 1 – 2 cups pecans, finely chopped
- In a small saucepan over medium-low heat, bring the heavy cream to a simmer. Do not boil! Add the unsalted butter, stir until melted. Add the semi-sweet chocolate and stir until mixture is smooth and glossy. Remove from heat and whisk in orange extract. Pour mixture into a large, shallow bowl. Let cool, then refrigerate for at least 2 hours.
- Once mixture is properly chilled, it is time to roll! Place pecan pieces in a bowl. Line a baking sheet with parchment paper. Using a cookie scoop or melon baller, scrape the chocolate mixture until you get a one inch ball. Roll each ball into the pecan pieces until coated. Place on baking sheet. Repeat until all of the chocolate mixture has been used.