Dark Chocolate and Cardamom Truffles

Valentine's Day is just around the corner - forget the store bought, everyone would prefer homemade confections! This recipe very easy recipe is also reliable and adaptable, but it does take patience. I’ve also made variations with raspberry jam, orange marmalade, rum/coconut, and black pepper.

• 8oz bittersweet or semi-sweet chocolate (go high quality, you won’t regret it), very finely diced or shaved

• 1/2 cup heavy cream

• 1-2 Tbs brandy

• 1 tablespoon medium grind coffee

• Sea salt, for sprinkling

• Unsweetened cocoa powder, for dusting

Place diced chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in brandy and coffee. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.

Pour chocolate mixture into a shallow 8-inch dish or pie plate and sprinkle with sea salt, if desired. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.

Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.

Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.

Royal Pomme Punch

Retro punch is the best way to throw a classy party without having to play bartender. Be aware - punch disappears faster than you would expect and is very strong. I love this punch, and all old-school punches, because they use interesting blends of ingredients and usually contain bubbly, so you know it's a party! This one is great for the winter (and Winter Solstice parties) because the blood orange keeps things bright and festive, while still being dark and cozy. I usually double the below recipe for parties, but one batch will serve about 15-20 people.

• 12 ounces (350 mL) apple brandy or apple jack, such as Laird's Apple Jack

• 500mL (about 3/4 bottle) Dubonnet rouge

• 1/4 cup fresh blood orange juice

• 3 blood oranges, sliced into rounds

• 1 bottle of champagne or other sparkling wine

• 20 dashes of Angostura bitters

After mixing, throw in a giant ice cube for extra classiness. A giant ice cube can be made by freezing water in a square tupperware container overnight. You might want to store a back up of all the ingredients except champagne and bitters to allow for easier refill (your guests will love to watch you dash in the bitters).

Enjoy and be careful - again, it's strong and tasty!