Emma is the proud owner of The Chocolate Shop by the Sea, nestled in the heart of the cosy seaside village that’s become her home. With Christmas right around the corner, she and her assistant Holly are busy cooking up the locals’ festive favourites.
From cinnamon hot chocolates to reindeer lollipops, Christmas wouldn’t taste the same without a little cocoa magic. And for Emma it’s the perfect distraction from her romantic pains of the past. So when the shop’s miserly landlord threatens to hike up the rent, Emma’s Christmas and New Year suddenly look a lot less cheerful.
With the whole village rallying behind her – and loyal spaniel Alfie by her side – Emma’s determined to hold onto her chocolate-box dream.
The chocolate calendar countdown is on. Can Emma rescue her business and her broken heart?
I’m having a fabulous time getting festive already with the number of Christmas books I’m reading recently. I’ve even got the corner ready for putting my tree up as well as finding some adorable new Primark Disney baubles! (I know it’s only November – don’t judge me!). This book is cute and Christmassy before you even open the front page – look how adorable the cover is. Plus it’s blue, my favourite cover. Christmas, a cute dog and a cute man – what more could you want from a story (or from real life… hint hint Santa). A lovely story that leaves you with a warm feeling but also needing chocolate.
If you’ve got the chocolate craving too why don’t you try the recipe below? Let me know how it goes! Or send me some… I don’t mind 😉
Emma’s Boozy Truffles
(Makes approx. 36) Ingredients:
125ml double cream
250g of good quality (at least 70%) dark chocolate, finely chopped
2 tablespoons whisky, Irish Cream, brandy or rum To decorate, 150g dark, milk or white chocolate
- Bring the cream just to the boil in a small pan.
Remove from heat and stir in the chocolate until melted and the mix is thick and smooth.
- Stir in your chosen liqueur. Pour into a bowl and chill until firm (in a fridge for around 4 hours).
- Scoop out a teaspoon of mixture and roll into a ball between your palms, and place on to a tray lined with greaseproof paper; repeat.
- Melt the decorating chocolate gently in a bowl over hot water. (White chocolate goes well with the Baileys Irish Cream, dark with whisky, but choose your own preferences.) Using a fork or cocktail sticks, dip the truffle balls into the melted chocolate to coat. If it slides off the truffle centre just allow to cool and thicken a little more first.
- Transfer to greaseproof paper to set.
As these boozy truffles are made with cream, store in a fridge and eat within one week.
I hope you enjoy these truffles! Ideal to share with friends and family, or as gifts.
Love Roxy xx