My friend Mary & I recently worked on an event in Clarksville to benefit the Customs House Museum called Champagne & Chocolate. I absolutely love to chair an event with Mary because our vision is usually the same and we always find ways to complement each other’s ideas. This particular event is somewhat low-key, but focuses mainly on a silent art auction, lots of bubbly and delicious chocolate from local vendors. I kind of became the queen of truffles at the Museum after making them for several events, so I was propositioned to donate truffles again to this year’s event. Now, when I say “Queen of Truffles” please don’t mistake that for a truffles expert. I love to make truffles because they are always a big hit, but I definitely like to keep the recipe and ingredients simple. Since it is the day before Valentine’s Day I feel kind of bad just now getting this post up, but as I said, the recipe and the ingredients are simple enough that you likely already have it all on hand. AND………I decided to give up sweets for Lent, so this is likely my last sweet post until Easter…….sorry, guys!
- 1 - 12oz bag Ande's Mint Chocolate Chips
- 9 oz Sweetened Condensed Milk
- Cocoa powder to coat
- 1 - 12 oz bag Milk Chocolate Chips
- 8 oz Sweetened Condensed Milk
- 2 tablespoons Godiva Caramel Liqueur
- 1 oz melted chocolate chips
- Festive Sprinkles
- Melt chocolate and sweetened condensed milk over low-heat in a medium sauce pan, stirring constantly to combine. Pour into a glass dish and refrigerate for at least 2 hours. Remove from cold and let sit 10 minutes. Spoon out truffles about 1 tablespoon at a time and roll into a ball. Place back in the refrigerator until ready to serve.
- After chocolate has melted, stir in caramel. After rolling out truffles, drizzle the top of each truffle with melted chocolate and sprinkle with festive sprinkles.
- After rolling out truffles, roll in bowl with cocoa powder to coat.
A stamp that was super fitting for the occasion found at Hobby Lobbyand pigment dye ink was a festive way to spruce up plain white cocktail napkins.
We decided to keep a monochromatic palette for the flowers using only white flowers in glass vases and mint julep cups. White lisianthus coupled with a little white spray roses added a soft, whimsical flair to the party.
Layering the table is a great way to bring in different elements and textures for your tablescape. White orchids placed in a tall glass, cylindrical vase and white spray roses in a mint julep cup were layered with various candle holders on a crushed silk overlay for a simple, yet romantic effect.