Dessert was also hassle.  The recipe comes from the Tennessean, 12-23-2020.  I have had a package of eatable gold for ages that I wanted to use on truffles.  The gold sheets once open are had to control as what we think of as still air, the sheet of gold though was a tornado.  You really do not need to let the chocolate set up overnight, just really until it cools down.  I had to let mine soften and then rolled into balls.  the recipe thank god did not make 128 truffles, but it made a lot.  I was able to get 10 with some visible gold on them, the rest I rolled in cocoa.  I am going to get small cupcake or candy paper cups and put them in a box for neighbors.  

Ingredients:

8 oz., 72% coco chocolate, chopped 

3/4 C plus 3 T heavy cream

Cocoa powder for dusting

Directions:

1. Warm the cream and melt the chocolate into it.  Blend with an immersion blender until smooth.
2. Transfer to a 8 1/2” X 4 1/2 “ pan lined with parchment paper.  Smooth the top.  Chill until firm but pliable.
3. Cut into 1/2” cubes and roll in your hand to make round, then roll in the cocoa.  Place on a parchment lined tray.  
4. Store in an airtight container, refrigerate.

Truffles are easy to make.  You can add different flavorings.  Not that interested in chocolate.