Couscous with Spinach and Pine Nuts

Chicken with Brie and Walnuts

Quinoa Salad

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Sun-Dried Tomato Chicken Wellington

Berry Holiday Martini

Truffle Hot Chocolate Balls

Ingredients:

• 12 oz. semisweet chocolate chips (about 2 cups)
• 1 cup heavy cream
• 1 T. sugar
• 1/8 tsp. salt

Directions:

1. In a medium bowl, combine all of the ingredients.  Microwave for one-minute intervals, stirring often, until the mixture is combined and very smooth and silky. 
2. Let the mixture cool for about 10 minutes at room temperature.  Cover the bowl with plastic wrap and place in the refrigerator until the ganache mixture is firm and scoopable, about 2-3 hours.  Using a cookie scoop, dish out mixture into balls and place them a on a wax paper lined baking sheet.  Place the baking sheet in the refrigerator and let the mounds harden slightly, about 30 minutes (or longer).  Place mounds on squares of plastic wrap.  Pull sides up and place in the freezer until ready to use.  
3. To make hot chocolate, use one ball of ganache for every 1/3 to ½ cup of milk.  Warm the milk in the microwave.  Unwrap truffles and drop into warm milk.  Stir until combined.  

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