I can dream of Christmas when I was a child. Our tree was always decorated in gleaming whispers of silver and gold & pilled high with twinkling lights and decorated ornaments that were collective. Every day I would be so thrilled to drift into a dream sequence because it meant I was one day closer to see what Santa would place under the tree. Christmas Eve would arrive and we would dress in our furriest pea coats to go talk to Christ and head off to my favorite Uncle's house to gather with an abundance of family to celebrate the season.

The innocence of those days fell upon me this year. This holiday was full of laughter, love, surprises, and quality time. Quality time spent with my family & friends. In recent years, I have been nothing, but busy or sleepy. Whether it was work or school, time seem to pass too fast to feel those nostalgic timeless Christmas emotions.

I took this month to really think about why humans act the way they do. For quite some time I had put work to the forefront of my priorities & left everyone and everything else by the abandoned shore. I didn't see my friends nor my family. I wasn't doing the things I loved like free writing and dancing and signing and seeing the world. I spent my hours in a tiring kitchen chained to the idea of "needing experience."

This year I spent a night out with two of my very favorite old friends that was full of madness, I watched my niece and nephew hang family ornaments on our tree, my mom & I found the sweetest shop full of crystals and astrology pieces, we visited a stunningly strong family friend more than once, I baked & ate way too many cookies, I ventured to the gardens with my old roommate whom I had forgotten just how much I needed, I went shopping with my sister and mother alone for the first time in the longest time, and I got the best surprise on Christmas Eve from one of my favorite baking companies. 

These truffles are my thank you to all of those people who made my holiday feel childlike and innocent. Who let me know my business adventure isn't foolish & short lived. You have given more inspiration to continue to do what I love and do it because it is right. This recipe is for you.

Chocolate Truffles Tripled


// Truffle Base //

  • 10 ounces of Ghirardelli semi-sweet chips
  • 10 ounces of Ghirardelli 60% cocoa chips
  • 1 cup of heavy cream
  • 4 tablespoon of butter
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of salt

// Coatings //

  • 4 ounces of pecans
  • 4 ounces of walnuts
  • 3 tablespoons of Ghirardelli unsweetened cocoa powder
  • 1 1/2 tablespoons of powder sugar
  • 1/4 cup of sugar
  • 1 tablespoon of butter
  • 3 tablespoons of heavy cream
  • 1 teaspoon of sea salt

// Dipping Chocolate //

  • 20 ounces of Ghirardelli semi-sweet chips
  • 2 tablespoon of coconut oil
  1. Melt the truffle base ingredients together over a double boiler until completely incorporated. The mixture should be extremely smooth. Pour into a wax paper lines cookie sheet. In order to ensure even cooling, using a metal pan will work best. Place in the freezer for 1 hour.
  2. While the chocolate is cooling, begin by making the caramel coating. Measure the sugar into a small saute pan over medium heat. While stirring occasionally, allow the sugar to dissolve. If the sugar begins to clump into small chunks, continuously stir the mixture until they dissipate. After the sugar is golden brown and completely melted into a liquid, add in the butter. Fully incorporate the butter and add in the heavy cream. Continue to stir the caramel until it is well combined and golden. Set aside to cool.
  3. Crush the nuts in a bag with a rolling pin or utilizing a food processor until they are in small chunks. You do not want them to be too fine or too big. Set aside.
  4. Mix together the cocoa powder and powder sugar in a small bowl. Set aside.
  5. Remove the chocolate mixture from the freezer. Peel away the wax paper entirely. Be sure no small pieces are left behind. Using a tablespoon or a small scoop, measure the chocolate. With clean hands, roll the truffles into even surfaced balls. Be prepared for some chocolately hands. Roll all of the truffles out and place them back on a wax lined cookie sheet. 
  6. With the truffles slightly warm, roll them in the coatings and line them onto the cookie sheet. Place the completed coated truffles back into the freezer for 1 hour.
  7. 15 minutes before they are ready, melt the chocolate dip ingredients together over a double boiler. Pull out the truffles and begin dipping. I find it is easiest to use a fork for dipping the chocolates. Once the truffles are dipped, put them on a cooling rack over a cookie sheet lined with wax paper. That enables all of the extra chocolate to drip down. 
  8. Garnish the caramel truffles with a sprinkling of sea salt & the nut truffles with a extra pecan or walnut. Place the truffles in the fridge for 1 hour to finish setting up. Serve the truffles straight out of the fridge.