I also love how silver and white portray a very classic and elegant look, which makes it incredibly versatile for all ages!
This drink I created, the Orange Spice Punch, is PERFECT for those who love a flavor that is a little more tart with sweet undertones. Also, using a cinnamon stick for garnish was neat because you could stir the drink with it, then the cinnamon taste and aroma was in the drink too.
Also, orange and dark chocolate are a delicious pairing, so making these chocolate truffles with a darker chocolate was a really good idea. The 60% cacao chocolate chips really tasted amazing to use as the base of the chocolates.
7UP ORANGE SPICE PUNCH
(Recipe Found Here)
1 qt. orange sherbet
2 L. 7UP®
12 oz. Canada Dry® Ginger Ale
6 oz. orange juice
6 oz. cranberry juice
1 cup Canadian whiskey (optional)
Lemon, lime, and orange slices; cinnamon sticks; and pumpkin spice, for garnish
Prep Time: 4 minutes
Ready In: 6 minutes
Serving Size: 30 people
Add everything except for sherbet into a one-gallon punch bowl.
Float scoops of sherbet on top.
Let sherbet soften in the punch for a few minutes before serving.
Garnish with lemon, lime, and orange slices, cinnamon sticks, and a touch of pumpkin spice.
Please drink responsibly.
Best served in something extra fancy!
7UP FIRECRACKER CANDY TRUFFLES
· POPPER CANDY
· Confectioners’ sugar for dusting
· 1 cup granulated sugar
· 2 tbsp. light corn syrup
· 1/4 cup 7UP®
· 1 tbsp. baking soda
· 1-2 tsp. citric acid (optional, adds flavor)
· Pink food coloring
· 1-2/3 cups heavy cream
· 1 bag of chocolate chips (good quality 60% cacao), chopped + 6 oz. more for coating truffles (I used 1.5 bags of chocolate chips altogether)
· Pinch of salt (I used large grain salt, it worked super well)
· 1/2 tsp. ground cinnamon (optional)
· 3/4 tsp. cayenne (optional)
· 1/2 tsp. chili powder (optional)
· POPPER CANDY
· Prepare a baking sheet with parchment and dust with confectioners’ sugar.
· Place granulated sugar, corn syrup, and 7UP® in a pot, whisking to combine. Bring mixture to a boil, and cook until a temperature of 300° is achieved. Watch your temp, or this can burn relatively easily.
· Remove from heat, and stir in baking soda, (optional) citric acid, and food coloring of your choice. The citric acid just adds flavor, which is super tart. So, if you would prefer to just have a sweet topping, do not include the citric acid.
· Pour onto prepared baking sheet, sprinkle with remaining citric acid, and set aside to cool while preparing truffles.
· To make the truffles, bring cream to a simmer in a shallow saucepan.
· Place chocolate in a shallow bowl, and pour warm cream over chocolate.
· Let stand for 10 minutes.
· Stir with a rubber spatula until chocolate mixture is smooth.
· Season with a pinch of salt, ground cinnamon, and cayenne.
· Pour into a shallow baking dish, and chill in refrigerator until firm. This step was a bit tricky, but I found that spreading the chocolate in a pretty thin layer worked best and was the fastest.
· To form truffles, scoop with a small ice cream scoop, melon baller, or kitchen spoon and roll into a balls. Feel free to re-freeze chocolate if it’s not firm enough to make the balls. Note – this step was a bit tricky. At first, the chocolate was way too soft to form balls from. I also had the chocolate freeze completely, because I left them in the freezer too long. Just check on the chocolate ganache at 15 minutes, then every 5 minutes after that.
· Place truffles in freezer to firm up again before covering with more chocolate. Below, you can see an image of the chocolate balls after they have been frozen for about 20 minutes.