(Late) Merry Christmas!
This Christmas just passed so quickly. It feels like I just started the Christmas vacation, but now it’s already soon 2013. Well, I know Christmas and new years eve are very close to each other but…
I hope you all had a great Christmas!
|Our Christmas Tree|
Did you have snow? Unfortunately we didn’t :-( In Denmark we celebrate Christmas on the 24th of December – in the evening/ night. On the 23th of December we suddenly got lots of snow but then on the 24th – bang – almost everything was gone…
But that didn’t actually matter at all… We had a perfect Christmas anyway!
We were 15 people and 2 dogs – quite a lot, but it was so nice and cozy. Exactly like a Christmas should be.
The day started with my brother, two smaller cousins and I walking a tour with the dog. After that we went to church and then in the night we had a lovely Christmas dinner.
In Denmark we always make Ris a la Mande for dessert. Then we put in one (or in our case – 5) whole almond and the person who gets the almond wins a present. I love that game! It’s funny how everybody (especially the children) suddenly become very quiet when the dessert is served. After that we danced around the Christmas tree and sang a lot of songs. And then we could open the presents.
My favorite part is always the dancing and singing around the tree :-)
I had made a lot of delicious confections for Christmas. Unfortunately a lot of them was eaten on Christmas night, so I couldn’t photograph them ;-) Well, I actually don’t think that was a bad thing – I’m glad my family liked them :-)
Oh, and for Christmas present I got a tripod for my camera. Whoopee! I couldn’t wait to use it – so on the 25th one of the first things I did was to use it and photograph these lovely truffles with cinnamon and hazelnuts.
Chocolate Truffles with Cinnamon and Hazelnuts
About 30 truffles
50 g. hazelnuts
1 dl. (0,4 cup) heavy cream
140 g. chocolate, chopped
1/2 dl. (0,2 cup) powdered sugar
2 tbsp. grounded cinnamon
How to do
Chop the hazelnuts coarsely. Heat up a frying pan on the stove. Without adding any oils toast the nuts on the pan for 2 minutes – but watch out the don’t get burned.
In a sauce pan bring the cream to the boil. Turn off the stove and add the chopped chocolate. Stir and let the chocolate melt. Add in the hazelnuts.
Transfer to a small bowl and place it covered in the fridge until it is firm enough to make small balls. This took me about 1 hour.
Mix the cinnamon and powdered sugar. Spread it out on a plate.
Using your fingers and a teaspoon make small balls out of the chocolate mixture. Roll in the powdered sugar and cinnamon.
Store in a airtight container in a cold place. You can store it in the fridge, but then take them out 15 minutes before serving – then they have a nicer texture.