Make the Filling: Place 8 ounces of the chocolate chips and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl. As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it is completely incorporated and is thick and shiny.

Form the Truffles: Pour the mixture into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marblesize spheres, squeezing slightly (try to do this quickly, otherwise they will become too soft). You can now dust the truffles with cocoa and serve them as is, but they will hold their shape better if you coat them with chocolate first.

Make the Coating: Place truffles in freezer while you make the chocolate glaze. Place the remaining 12 ounces of chocolate chips in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally until the chocolate starts to set. Drop the truffles into the melted chocolate and retrieve them with a fork and hold until excess chocolate to drips off. Garnish immediately

Garnish: For a nut garnish, roll the freshly coated truffles in a shallow dish of chopped nuts. For a sugar or cocoa garnish, set the freshly coated truffles on a plate and sift the garnish over them. Turn the truffles and sift again to cover completely.

Storage: Place the truffles on the lined baking sheet and allow them to set in the refrigerator for five minutes. Truffles will keep for about two weeks, chilled or at room temperature, when stored in a tightly sealed container.

Peanut Butter Truffles

1 cup peanut butter, chunky or creamy

4 tablespoons unsalted butter, softened

12 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)

1 cup cocoa powder

In a large bowl, mix the peanut butter and butter well. Chill the peanut butter filling, form the truffles, and coat them following steps from the Basic Recipe.

The experience of The Christmas Cookie Club, born from my appreciation and enjoyment of my great friends, has broadened my circle beyond anything I imagined. Friends and food can be honored in a thousand ways. Cookie clubs are an expanding phenomenon and ritual that unites us in celebration and generosity to our communities. Our winter lessons can be carried with us. So throughout the year, please, enjoy and honor the food you cook, and the people who surround you.

Acknowledgments