Oh my goodness, we are already nearing the end of September which means that it must be time to start my fabulous Christmas Countdown series for 2017! Now, I did do something similar to this last year, but this year I have a bit of a twist…. in that most of the projects in this series involve food (although there are a few exceptions!). As a total foodie and a bit of a secret baker, I thought this would be the perfect way to combine two of my passions!
Shall we look at the papercraft first? This fabulously sized box would be great for a host of things…. but I have chosen to put Chocolate, Rum and Coffee Truffles in mine (more on those in a minute!). This box is 4 x 4″ square and 1 1/2″ deep (or 10 x 10 x 4 cm if your a metric person!) and uses the GORGEOUS Year of Cheer Designer Series Paper. Seriously, this paper is beautiful! It features one of this seasons hot treads…. mixed metals, combining Gold, Silver, Copper and the brand new Champagne foil sheets.
Measurements:
Base – Crumb Cake Card Stock – 7 x 7″ (18 x 18 cm)
Score on each side at 1 1/2″ (4 cm)
Lid – Year of Cheer Designer Series Paper – 6 1/16 x 6 1/16″ (15.2 x 15.2 cm)
Score on each side at 1″ (2.5 cm)
These fabulous boxes also use the super pretty Foil Snowflakes (loving these… they are finding their way onto a LOT of projects at the moment!), and the Merry Little Labels bundle. Check the bottom of this blog post for a full list of products used, but first….. some chocolate!
These wonderfully rich creations are super quick and easy to make… although they do need some chilling time… and would be a great gift!
The original recipe for these came from HERE, although my version is a little different
Ingredients:
- 250g Milk Chocolate
- 75ml Double Cream
- 2 tbsp Dark Rum
- 1 tbsp instant coffee granules
- 200g milk / white chocolate for the coating
Method:
- Line a flat bottomed tin with greaseproof paper (I use a plastic sandwich box) and break the chocolate into small pieces
- Heat the cream, rum and coffee granules in a small saucepan over a low heat, stirring until the coffee has dissolved and the cream is beginning to bubble around the edges
- Remove from the heat and add the chocolate, stir until the chocolate has melted, and you have a smooth mixture.
- Pour this into your tin / box / container and allow them to cool and chill for a few hours until fully set.
- Cover a tray with greaseproof paper. Remove the mixture from the tin and cut into 24 pieces. Roll each piece into a ball and place on the tray. Pop them back into the fridge.
- Melt two thirds of the remaining chocolate over a pan. Remove from the heat and add the rest of the chocolate and stir until it has all melted.
- Dip each truffle ball into the melted chocolate one at a time, ensuring each is completely covered before placing it back into the tray. This part is quite messy!
- Once each truffle is coated you can add final decoration… I prefer to flick melted white chocolate across mine, but you could coat in cocoa powder
My husband LOVES these…. they don’t usually get as far as being packaging into such a pretty box though!
Product List
To purchase any of the items featured in my projects please use the links above. To join my team of Stampin’ Friends select ‘Join My Team’ or send me a message!
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Hannah McCurley
Stampin’ Up! UK Independent Demonstrator
The Sunflower stamp became a Christmas wreath for this card; stamped in Pear Pizzazz and Old Olive. I added a trio of Real Red ‘berries; too, just to add to the wreath effect. The sentiment is taken from Snowflake Sentiments, and is stamped in Sahara Sand…. the same as the wreath centre (yes I know that wreaths don’t usually have centres….. call it creative stamping!). The card is finished with some dots of Fine Tip Glue.
I also LOVE the Designer Series Paper featured on this card…. its called Merry Music Specialty Designer Series Paper, its a little thinner than the usual Designer Series Paper but its so pretty.
