Ghirardelli Truffles

Whenever I think of candy making I always think of the old I Love Lucy candy making episode:

lucille ball candy

  • 1/3 cup heavy cream
  • 6 tablespoons unsalted butter, cut into small pieces 
  • 1 3/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips 
  • 1/3 cup Ghirardelli Unsweetened Cocoa
  1. In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
  2. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
  3. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa or nuts. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

Candied Nuts

2 c nuts of choice
3/4 c white sugar
1/3 c water
2 tsp vanilla
1/4 tsp cinnamon
Preheat oven to 350F. Place nuts on cookie sheet. Toast for 10-15 minutes, shaking the pan once or twice to stir.  Alternately, in a frying pan without any oil, cook nuts over medium-high heat until browned. Combine sugar, water, vanilla and cinnamon in deep saucepan. Heat to a boil. Add toasted nuts and stir, continuing to cook until water has evaporated and nuts are coated in a sticky syrup {approximately 10-15 minutes over medium-high heat}.  Remove from heat and spread on a cookie sheet lined with waxed paper or foil to cool.