Chocolate Truffle Stuffed Pear Wreath Recipes

SPICED PEAR TRUFFLES

Steps:

• Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium-high until it begins to simmer. Pour over chocolate; let stand 2 minutes, then whisk until smooth. Whisk in liqueur, five-spice powder, and salt until smooth. Pour mixture into a 9-inch pie dish; let cool completely. Cover with plastic wrap; refrigerate until firm, at least 3 hours and up to 1 day.
• Line 2 rimmed baking sheets with parchment. With a 1-inch ice cream scoop or melon baller, scoop out chocolate mixture and place on one prepared sheet. Refrigerate until set, about 20 minutes.
• Place cocoa powder in a bowl. Dust hands with cocoa and roll truffles into balls, coating hands with more cocoa as needed; place on other prepared sheet. Refrigerate until set, 1 hour. Roll truffles in more cocoa powder or brush with pearl dust just before serving or packaging. Truffles can be stored, covered, in refrigerator up to 2 weeks.

POACHED PEARS WITH CHOCOLATE SAUCE

Steps:

• Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender., Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool. , Drain pears; place on dessert plates. Drizzle with chocolate sauce.

A PARTRIDGE IN A CHOCOLATE TRUFFLE TREE!

Steps:

• Spray the "trunk" of the tree with a colour of your choice such as gold or silver.
• Spray the plant pot the same colour, allow them to dry for at least 4 hours.
• Cover the foam ball with aluminium foil and wrap securely around, taping if necessary.
• Place some pebbles in the bottom of the plant pot and then push the florist's foam in, on top of the pebbles - wedging it in so that it is firm.
• Stick the "trunk" into the foil-covered ball - firmly - then push the other end of the "trunk" into the florist's foam in the prepared plant pot. Make sure it is firm and does not rock, add some more pebbles.
• Tie a ribbon around the top of the "trunk" at the base of the foil-covered ball - then tie a large bow.
• Take a cocktail stick and push it into your truffle, (or other sweets/candy) then push the other end into the foam ball making sure it is securely positioned.
• Do this for all the chocolate truffles until the "tree" is full.
• Add some white foam packing balls around the top of the plant pot to resemble snow - brush off any loose cocoa and serve with coffee!
• Don't forget to pin your Partridge nearby! My Partridge is a glass bird, that was a gift from JoyfulCook!