Stout Cranberry Mascarpone Chocolate Truffles
I do this thing every year, and I think you should do it, too. It’s about resolutions. I make one every year, but they aren’t about denying myself things in a way that I will spend the year torturing myself with goals that revolve around fitness or money.
They’re about ways I want to add to my life, things I want to do, things other people call “bucket list” (I hate that term, if you want to do, just do it! Don’t add it to a list!) items. Find something you’ve always wanted to do and make it your goal. Want to go to Panama? Figure out how. Of course you can, don’t look at me like that. What do you need to do? Take a second job? Save all your money until next November when you’ll go on a Central American holiday? Whatever it takes, it can be done. Make a goal to do something you’ve always wanted to do, stop making resolutions to hate yourself for a few months then hate yourself for giving up.
A handful of years ago my New Years goal was to get published, 6 months later I had a book deal. The next year it was to get paid to write for magazines, that year I wrote about Homeboy Industries for a magazine and it’s still my favorite thing I’ve ever written.
This year my New Years goal is get work as a travel writer. Sure, I’ve done a few things. I’ve written this, and this, but I want more. I want something big. I’ll let you know how it goes, but for now, I’m hopeful.
Set your goal, tell me what it is, and we can check in on each other through the year. You’ve got this.[embedded content]
- ¾ cup fresh cranberries
- ½ cup granulated sugar
- 1 cup stout beer
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- ½ teaspoon salt
- 10 oz dark chocolate (60% cocoa content)
- Add the cranberries, granulated sugar and beer to a pot over medium high heat. Bring to a boil, boil for 5 minutes. Remove from heat, drain, add to a small dish and refrigerate until chilled (can be done several days in advance, cover if chilling longer than an hour).
- In a mixing bowl add the mascarpone, powdered sugar, and salt, beat on high until well combined. Chill for at least 30 minutes and up to three days (cover if chilling longer than an hour).
- Using a melon baller or small spoon, make half a ball of mascarpone, add one or two stout soaked cranberries, then add more mascarpone to make a ball about the size or a large marble. Add to a plate covered with wax paper. Continue until all the mascarpone is used. Add the plate of mascarpone balls to the freezer, freeze for 30 minutes.
- Add about 8 oz of the chocolate to the top of a double boiler set over gently simmering water, making sure the water does not boil, keep the heat low. Stir until the chocolate is mostly melted. Remove from heat, add the remaining chocolate and stir until all the chocolate is melted.
- One at a time add the balls of mascarpone to the melted chocolate with a fork, cover completely with chocolate, then return to the plate. Allow to dry until set, about 10 minutes. Chill until ready to serve.