Chocolate is truly a miracle cure, don't you agree?  and boy, did I need some ... I've had a week with a couple of epic baking failures: my wild yeast flopped when used on its own in two recipes that should have been stellar (in the interest of humility and honesty I am sharing one of those pictures with you...) I'll have to examine my process and try to pinpoint where I went wrong... sigh...

To top it all, I am riding the blues of still missing my kids, who were not able to join us for the Jewish High Holidays. Yes, I know, boohoo - first world problems... Anyways - what's a woman to do? A glass of wine? Retail therapy? None appealed. How about creating something pretty, velvety and chocolatey? Now we're talking my language!!

A quick survey of the pantry and fridge revealed the key players in this creation: Lindt chocolate, vanilla, Storm Bringer (Bent Brewstillery Cream Spiced Rum), cream and Ghirardelli chocolate melting wafers. This is a pretty simple process: melt the chocolate of your choice (mine was Lindt) with the cream, add vanilla and rum, whisk till smooth and refrigerate. After about 1 hour, scoop into balls and freeze for about 10 minutes. Melt the chocolate wafers and then dip the frozen balls (freezing helps the truffles maintain their shape when they encounter the shock of the bath in yummy chocolate spa). Let set and then drizzle with contrasting color chocolate. Done!! 

On Friday evening we were invited to a dinner party, so I took a plate of these babies along. As a proud mama, I can vouch that they were well received (even a couple of people on diets started out by sharing one and then went for seconds... Sorry!!) And me?? Yes, I had one. Took small bites and savored the creaminess of the chocolate, the spice and booziness from the rum and the comfort of creating another confection!  

Spiced Rum Truffles