|Galentine's Day card from Brim Papery, treat boxes from Michael's|
So, I love my ladies. A lot. I've never been someone with a huge group of friends, but especially with some bumpiness the last few years, I've treasured those I do have even more. I appreciate that we all have different strengths, and that we've all struggled in such singular and understandable ways, and that I've been lucky enough to seek out and find other women that refuse to tear each other down. Support is a powerful thing, y'all.
This year I decided to send out small treats to a handful of these women (if I had the means, I'd do Galentine's Day with every lady I know). I found little gifts that I thought suited each person in the Target $1-$3 section (sorry to ruin the allusion, dears)--because if there's one thing I believe in the power of, besides chocolate, it's the Target Dollar Spot--and packaged them up with a little card and a box of chocolate truffles that I crossed my fingers would make the trek through the United States postal system. If you've found something legal that feels better than doing something kind for people you love, do let me know.
Otherwise, I suggest listening to some Beyoncé or Little Mix and calling up (or texting, let's be realistic) your favorite girls. Do your best to empower and love each other.
Dairy-free Chocolate Amaretto Truffles
(after Oh Ladycakes)
- 10 oz good quality bittersweet or dark chocolate chips or finely chopped bar (I used Ghirardelli or ChocoLove)
- 3 T full-fat coconut milk (alternatively: almond milk or heavy cream)
- 3 T amaretto*
- 1 T coconut oil
- 1 tsp vanilla extract
- large pinch sea salt
- cocoa powder, powdered sugar, and/or finely ground almonds, for topping
Transfer this mixture to a bowl and allow to cool in the refrigerator until firm (this may take an hour or two--alternatively, I would just leave overnight and set out for 20 minutes to an hour before working with it).
When firmed, scoop the chocolate out in large teaspoons-fuls, rolling into a ball between your hands. Then roll the chocolate in your topping choice--I used cocoa powdered, sweetened with a tiny bit of sugar and some almonds mixed in--and place on a parchment or wax paper lined tray or plate. Once all the chocolate mixture has been shaped into truffles, place back in the fridge to refirm for 20-30min. Truffles can then be stored in the fridge for a firmer result, or on the counter for something a bit softer. Yields approx. 2 dozen.
(If shipping them cross-country, I suggest packaging them in a cute box and leaving them in the fridge until shortly before mailing.)
Note: make sure all the dishes and utensils you're using are dry. The chocolate will "seize" otherwise in the presence of water and be a pretty useless mess (though still good enough to eat with a spoon...)
*most of the alcoholic content should burn off through the boiling process, but if you'd rather go booze-free, use 5 T milk and 1 tsp almond extract--allow to heat thoroughly. You can add more extract to taste if desired, or I added 1 T almond butter for a bit of depth
**if the chocolate is not fully melted, you can put the mixture in the microwave at 10 second intervals, stirring thoroughly after each time, until smooth