Dark Chocolate, Orange & Almond Truffles

...These make the PERFECT holiday gift or dessert for your favorite friends and family! <3 Happy Holidays!

Makes approximately 45-50 truffles

8 oz. dark chocolate (I used 2 x 4oz Ghirardelli Chocolate bars--found in the baking aisle)
1 cup/ 200g. heavy cream
1/2 orange- zest only
1/4 cup chopped almonds
½ cup unsweetened cocoa powder (Ghirardelli makes this too.)

1. To make the ganache: Place the chocolate in a medium bowl and set aside. In a small saucepan, bring the cream to a boil over a low heat. Pour it over the chocolate and let it stand for 2 minutes, then stir gently, until the chocolate has completed melted.
2. Let it cool a bit, after which you can stir in the chopped almonds and orange zest.
3. Get a shallow container and line it with parchment paper. Pour the ganache on it and spread evenly. Refrigerate this for 4 hours or overnight.
4. To form truffles: Once the ganache has firmed up, score lines on the sheet of ganache inn the box to give you 50 squares. This way, you can achieve even sized truffles. Now pluck each square from the parchment and roll it into a 1 inch ball. Depending on how warm your environment is, you might need to refrigerate the rolled truffles for another hour before you can coat them.
3.Coat the truffles: Once rolled into balls, toss them in a plate of sifted cocoa and coat them evenly.

...serve on a festive Holiday platter and VOILA, you're guests will think that you are a culinary mastermind! ;)

Eggplant Raviolini Soup

....If you are an eggplant & ravioli fan, you will LOVE this soup!! :)

Ingredients:
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped.
- 1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4 inch cubes.
- 2 cloves garlic, finely chopped (or substitute with minced garlic)
- salt & pepper to taste
- 1 tablespoon Italian Seasoning
- 32 ounce container chicken broth
- 28 ounce Italian Style diced tomatoes
- 1/2 cup marinara sauce (optional--adds a little bit more flavor to the broth!)
- 1 large package Buitoni (small size) raviolis (in the refrigerated section at the grocery store)
- grated parmigiano-reggiano cheese, for topping (and chili pepper flakes if you like a kick!)

Directions:
1. In a medium soup pot, melt the butter with the olive oil, onions, garlic and eggplant. Season with salt, pepper and italian seasonings and cook until softened, about 5 minutes.
2. Add the chicken broth and tomatoes. Cover and cook on medium for 20 minutes. Turn to simmer until you are ready to add the raviolini before serving (approx 40 mins so that the flavors blend together nicely).
3. When ready to cook the raviolini, bring broth to a boil, add the raviolini for 5-7 minutes until tender.
4. Top with parmesan cheese!

...DELISH! Serve with salad and garlic bread (The garlic bread tastes fantastic when dipped in the broth.) :) Enjoy! (Serves 5-6 people)