…And We’re Back!

First, thank you to all those who have asked when Traveling With Wrinkles would return. Despite many┬ádistractions and set backs over the past 10 months, I’m hoping to provide a continuing stream of information in 2015. Thank you for your concern and patience.

Now back to the business of Travel!


Pair them with cognac for a real taste treat!

Pair them with cognac for a real taste treat!

If you’ve always wanted to take a cruise on one of the world’s most luxury line, check with Viking River Cruises. They are offering lots of two for one specials and some even include air.

Here’s an enticement! You can find these decadent chocolate truffles onboard or you can make them yourself, courtesy of our friends at Viking.

Thank you Viking River Cruises!

Use a very good quality chocolate like Valrhona, Green & Black or Scharffen Berger for the best taste. You can also use a high quality brand of chocolate chip like Guittard, Ghirardelli or Callebaut. As a tasty option, replace the cocoa powder with hazelnut or walnut meal.


16 oz semi-sweet or dark chocolate
1 C heavy cream
1/2 tsp black currant extract (optional)
1/2 C good quality unsweetened cocoa powder, like Ghirardelli, Valrhona or Scharffen Berger


Line a baking sheet with waxed paper and set aside. Break chocolate into work bowl of a food processor and pulse into small pieces. Place cream in a small heavy saucepan over medium-low heat until bubbles begin to appear around edges of pan and cream just begins to steam. Pour cream over chocolate in food processor. Let stand for 10 minutes then blend smooth. Add extract; pulse to blend. Pour into a shallow bowl, cover and refrigerate until firm, about 3 hours. Using a teaspoon, scoop out mixture and quickly form into roughly shaped balls. Place on prepared baking sheet; if very soft, refrigerate for 30 minutes. Place cocoa powder in a shallow bowl; roll balls in cocoa powder to coat. Refrigerate in an airtight container for up to 2 weeks. Serve at room temperature.

Makes 2 dozen

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