iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Basic Crepes

Ingredients:
4 large eggs, room temperature
2 1/3 cups whole milk
2/3 cup sugar
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted
Suzette Sauce and Milk Chocolate Sauce
whipped cream
and/or jam (for serving)

Instructions:
Blend eggs, milk, sugar, and vanilla in a blender until smooth and frothy. Add flour and salt and blend just to combine. Cover batter and chill at least 1 hour.
Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate. Tent with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.
Serve crepes with Suzette Sauce, Milk Chocolate Sauce, whipped cream, and/or jam alongside.
Under-the-Mistletoe Punch

Ingredients:
1 1/3 cups raw sugar
3 tablespoons allspice berries, cracked
2 tablespoons whole cloves
2 (3-inch) cinnamon sticks
1 (750 ml) bottle amontillado sherry (preferably Lustau)
1 (750 ml) bottle dry vermouth (preferably Dolin)
1 1/2 cups plus 1 tablespoon cranberry juice cocktail
1 1/2 cups plus 1 tablespoon fresh lemon juice
Blood orange or navel orange wheels
fir sprigs (optional)
cranberries
and cinnamon sticks (for serving)

Instructions:
Bring raw sugar, allspice, cloves, cinnamon, and 1 1/3 cups water to a simmer in a small saucepan over medium heat. Remove from heat and let spices steep 10 minutes. Strain through a fine-mesh sieve into a small measuring glass or bowl (you’ll have 1 1/2–1 3/4 cups syrup); let syrup cool. Cover and chill until cold, at least 30 minutes.
Stir spiced syrup, sherry, vermouth, cranberry juice, and lemon juice in a large pot or bowl.
If serving from a dispenser with a spigot, line sides at the bottom with a row of orange wheels and fill one-quarter full with crushed ice to hold orange wheels against sides. Create another layer of orange wheels and add just enough ice to hold them against sides. Repeat until dispenser is full. Pour punch over ice and top with fir sprigs, if desired. Serve punch in ice-filled glasses garnished with cranberries, cinnamon sticks, and orange wheels.
If serving in a punch bowl, add 4 cups ice cubes to punch and stir until very cold, about 1 minute. Remove ice with a slotted spoon. Ladle into ice-filled glasses garnished with cranberries, cinnamon sticks, and orange wheels.
Syrup can be made 1 month ahead. Keep chilled. Punch (stirring in ice if serving in a punch bowl) can be made 8 hours ahead. Cover and chill.
Cran Royale

Ingredients:
6 sprigs thyme
1 cup fresh or frozen cranberries
1/4 cup sugar
2 ounces fresh lemon juice
1 ounce Campari
12 ounces Champagne or dry sparkling wine
Fresh cranberries (for serving)

Instructions:
Cook thyme, cranberries, sugar, and 1/4 cup water in a small saucepan over low, swirling pan occasionally, just until sugar is dissolved and cranberries have released their color, 12–15 minutes (do not reduce liquid). Strain through a fine-mesh sieve into a heatproof bowl or measuring cup and let cool (you should have 4 oz.).
For each cocktail, combine 1 oz. cranberry-thyme syrup, 1/2 oz. lemon juice, and 1/4 oz. Campari in an ice-filled cocktail shaker. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain into a chilled coupe glass and top with 3 oz. Champagne; garnish with 3 cranberries on a skewer.
Syrup can be made 2 weeks ahead. Cover and chill.
Potato Blinis

Ingredients:
1 pound Yukon Gold potatoes, scrubbed, 3 large egg yolks, room temperature, 1 large egg, room temperature, 1/2 cup sour cream, room temperature, 1/4 cup all-purpose flour, 1 1/2 teaspoon kosher salt, 1/2 teaspoon finely ground black pepper, 1/4 teaspoon baking soda, 1/4 teaspoon ground nutmeg, 2 tablespoons unsalted butter, melted, slightly cooled, A food mill or potato ricer

Instructions:
Preheat oven to 425°F. Prick potatoes all over with a fork and bake on a rimmed baking sheet until very tender and a knife slides easily through flesh, 60–70 minutes. Let cool slightly. Reduce oven temperature to 200°F.
Meanwhile, whisk egg yolks, egg, and sour cream in a medium bowl to combine; set sour cream mixture aside.
Cut potatoes in half lengthwise and scoop flesh from skins; discard skins. Pass flesh through food mill or ricer fitted with the small-hole disk into a large bowl. Working quickly, sprinkle flour, salt, pepper, baking soda, and nutmeg over potatoes; toss lightly with a fork to distribute ingredients, fluff potatoes, and break up any clumps. Make a well in the center and pour in reserved sour cream mixture. Whisk in a circular motion, working from the center out to incorporate, just until smooth (it should look like a thick pancake batter). Cover; let sit 10 minutes.
Heat a large skillet, preferably nonstick or cast iron, over medium-low. Brush skillet with a thin layer of butter. Spoon scant tablespoonfuls of batter into skillet, spacing about 1” apart. Cook blinis until undersides are golden brown and surfaces look matte and bubbles form on top, about 90 seconds. Gently flip and cook until other sides are golden brown, about 1 minute. Transfer to a wire rack set inside a rimmed baking sheet and keep warm until ready to serve (up to 1 hour before). Repeat with remaining batter, wiping out skillet between batches and brushing with more butter.
Pico de Gallo Verde

Ingredients:
4 medium Persian cucumbers, finely chopped
1 avocado, finely chopped
1 celery stalk, finely chopped, plus 1/4 cup finely chopped celery leaves
2 scallions, green parts only, thinly sliced
1 small poblano chile, seeds removed, finely chopped
1 jalapeño, seeds removed, finely chopped
1 garlic clove, finely grated
1/4 cup finely chopped unsalted, roasted pistachios
1/4 cup fresh lime juice
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped mint
Olive oil (for drizzling)
Kosher salt
Tortilla chips or plantain chips (for serving)

Instructions:
Toss cucumbers, avocado, celery and celery leaves, scallions, poblano, jalapeño, garlic, pistachios, lime juice, cilantro, and mint in a large bowl. (Mixture should be coated just enough to look glossy.) Drizzle with oil, season with salt, and toss again. Cover salsa and chill 20 minutes before serving with chips.
Cheesy Sesame Phyllo Bites

Ingredients:
6 sheets fresh phyllo pastry or frozen, thawed
4 tablespoons unsalted butter, melted, slightly cooled
1 large egg white, room temperature, lightly beaten
1/3 cup mixed black and white sesame seeds, divided
1/2 teaspoon smoked paprika, divided
Kosher salt, freshly ground pepper
4 ounces Gruyère
finely grated (about 2 cups)
divided

Instructions:
Preheat oven to 375°F. Place a sheet of phyllo on a parchment-lined baking sheet. Brush lightly with butter and top with a second sheet of phyllo, pressing gently to adhere. Brush with butter and top with another sheet, pressing gently again; brush with egg white. Sprinkle half of sesame seeds and half of paprika over phyllo; season with salt and pepper. Scatter half of Gruyère over top. Using a pizza cutter or sharp knife, cut phyllo into 2" squares. Bake crackers until golden brown, 8–10 minutes. Let cool on baking sheet 3 minutes before serving. Repeat with remaining phyllo, butter, egg white, sesame seeds, paprika, Gruyère, and more salt and pepper, building on another parchment-lined baking sheet.
Crackers can be made 8 hours ahead. Store airtight at room temperature.
Cheese Fondue With Beer and Bourbon

Ingredients:
2 garlic cloves, halved lengthwise
1/2 cup Belgian beer (such as Duvel)
2 cups dry white wine, divided
3 tablespoons cornstarch
1 pound Gruyère, coarsely grated
1 pound Babybel cheese, grated
2 tablespoons bourbon or brandy
1/4 teaspoon baking soda
1 tablespoon fresh lemon juice
Kosher salt
4 cups (1-inch pieces) country-style bread, preferably day-old
Assorted ham and salumi
pickles
and crudités (for serving)

Instructions:
Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.
Baked Three-Cheese Onion Dip with Chive and Pepperoncini

Ingredients:
2 tablespoons vegetable oil
1 medium onion, finely chopped
Kosher salt
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
2 teaspoons cornstarch
4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided
2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided
Freshly ground black pepper
2 tablespoons finely chopped chives
2 tablespoons finely chopped peperoncini
Crackers and/or tortilla chips (for serving)

Instructions:
Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes; season with salt. Let cool.
Pulse cream cheese and mayonnaise in a food processor until smooth.
Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20–25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.
Boozy Grapefruit-Pomegranate Gummy Candies

Ingredients:
1/2 cup fresh grapefruit juice
1/3 cup honey or light agave nectar
3 tablespoons Campari
1 tablespoon fresh lemon juice
2 tablespoons unflavored powdered gelatin
1/2 cup pomegranate juice
1/4 cup honey or light agave nectar
2 tablespoons fresh lemon juice
1 tablespoon Grand Marnier
2 tablespoons unflavored powdered gelatin
Sanding sugar (for serving; optional)

Instructions:
Combine grapefruit juice, honey, Campari, and lemon juice in a small saucepan. Sprinkle gelatin evenly over and let sit until gelatin is softened, 10–15 minutes. Cook over medium-low, stirring constantly, until gelatin is dissolved and mixture is translucent with no visible granules, about 4 minutes (do not boil). Strain into an 8 1/2x4 1/2” loaf pan; chill until firm, 30–40 minutes.
While grapefruit layer is chilling, combine pomegranate juice, honey, lemon juice, and Grand Marnier in a small saucepan. Sprinkle gelatin evenly over and let sit until gelatin is softened, 10–15 minutes. Cook over medium-low, stirring constantly, until gelatin is dissolved and mixture is translucent with no visible granules, about 4 minutes (do not boil). Let mixture cool slightly, then strain over set grapefruit layer and cover with plastic wrap. Chill gummy mixture until completely set, at least 3 hours.
Run a small offset spatula around sides of pan to loosen candy, then gently peel away candy from bottom (be careful not to tear it). Cut into 1" cubes or punch out into desired shapes with canapé or small cookie cutters.
Toss candies in sanding sugar, if desired, just before serving.
Candies can be made 4 days ahead. Keep chilled. Cut just before serving.
Midnight Sparkler Cocktail

Ingredients:
Lemon slice, clear sanding sugar or edible glitter, and lemon twists (for serving; optional)
4 ounces crème de violette
2 ounces fresh clementine or orange juice
2 ounces fresh lemon juice
2 ounces gin
Champagne or sparkling wine (for serving; about 10 ounces)

Instructions:
Rub half the rim of 4 stemmed glasses (preferably coupe glasses) with lemon slice and dip into sanding sugar, if using. Chill glasses until ready to use.
Combine crème de violette, clementine juice, lemon juice, and gin in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 30 seconds. Strain into prepared glasses, top off with Champagne, and garnish with a lemon twist, if using.
Cocktail base (without champagne) can be made 1 day ahead; cover and chill.
Porcini-Rubbed Beef Rib Roast

Ingredients:
1/3 cup dried porcini mushrooms (about 1/2 ounce)
2 tablespoons kosher salt
1 tablespoon whole black peppercorns
1 teaspoon marjoram or oregano leaves
1 (4-rib) bone-in rib roast (about 10 pounds)
Flaky sea salt and Horseradish-Yogurt Sauce (for serving; optional)

Instructions:
Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5–10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.
Rub can be made 1 day ahead; store in an airtight container at room temperature.
Raspberry and Thyme Hot Toddy Punch

Ingredients:
4 black tea bags, preferably English Breakfast
1 lemon, thinly sliced
1 orange, thinly sliced
1/4 cup sugar
1 tablespoon cloves
12 sprigs thyme; plus more for serving (optional)
1 1/2 cups raspberry liqueur, such as Chambord
1 1/2 cups whiskey, preferably rye
1/4 cup fresh lemon juice

Instructions:
Bring 10 cups water to a boil in a large pot. Reduce heat and bring to a simmer. Add tea bags, lemon and orange slices, sugar, cloves, and 12 thyme sprigs; simmer, covered, 10 minutes. Remove from heat; discard tea bags. Stir in raspberry liqueur, whiskey, and lemon juice. Divide among mugs and garnish with thyme sprigs, if desired.
Mexican-Style Spicy Sweet Potato and Chicken Bowl

Ingredients:
2 sweet potatoes, peeled and chopped into chunks, Coconut oil, for greasing and frying, 1 garlic clove, crushed, 1 red onion, finely diced, 200g skinless chicken breast, cut into chunks, 1 teaspoons paprika, plus extra for sprinkling, 200g canned chopped tomatoes, 1 ripe avocado, pit removed and flesh cut into chunks, 2 tablespoons sour cream, 1 small handful of fresh cilantro, Sea salt and freshly ground black pepper

Instructions:
Preheat the oven to 200°C/400°F/Gas Mark 6.
Massage the sweet potato chunks with a little coconut oil, season well and then place onto a foil-lined tray. Bake in the oven for about 35 minutes.
Meanwhile, heat a small amount of coconut oil in a frying pan, add the garlic and red onion and fry gently until slightly softened. Add the chicken breast chunks, lightly season with paprika and a pinch of salt and pepper and brown the chicken for a few minutes.
Add the chopped tomatoes, then leave to simmer for 20 minutes until thickened.
Once the sweet potato is cooked, add to the pan and stir through.
Plate up, add the avocado, sour cream and sprinkle with fresh cilantro and paprika and serve.
Slow Cooker Veggie-Loaded Marinara

Ingredients:
2 carrots, chopped
2 celery stalks, chopped
1 yellow onion, chopped
1 red bell pepper, chopped
2 large cloves garlic, minced
2 (28-ounce) containers whole peeled tomatoes, drained and crushed with your hands
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried oregano
1/2 cup fresh basil, chopped
1/2 teaspoon salt
1/8 teaspoon freshly cracked pepper

Instructions:
Combine all the ingredients in slow cooker and cook on low for 6 hours. Remove the bay leaf. Blend with an immersion blender to the desired consistency. Adjust the seasonings to taste.
Grape and Rosemary Flatbread

Ingredients:
1 (16-ounce) homemade or store-bought pizza dough
1 tablespoon truffle oil
2 teaspoons fresh rosemary, chopped
2/3 cup red grapes, halved
1/2 teaspoon finishing salt
2 tablespoons crumbled feta cheese

Instructions:
Preheat the oven to 500˚F. Line a baking sheet with parchment paper and lightly dust with flour.
Take the pizza dough out of refrigerator 30 minutes before using. With a sharp knife, cut the dough in half. Stretch the dough into two long rectangles (about 6x11 inches each) on the parchment paper. Brush with truffle oil. Sprinkle with rosemary, grapes, salt, and feta. Bake for 8 to 10 minutes. Remove from the oven and cut into slices.
Dulce de Leche Brownies

Ingredients:
Nonstick baking spray
5 (1-ounce) squares unsweetened chocolate
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 1/4 cups all-purpose flour
1 tablespoon vanilla extract
1/2 (14-ounce) can dulce de leche

Instructions:
Preheat the oven to 325°F. Generously spray an 8-inch square baking pan or an 8x10-inch baking pan with nonstick baking spray.
Place the chocolate in a microwave-safe bowl and nuke it in about 45-second intervals, stirring each time, until it’s completely melted. Set it aside to cool for 20 minutes or so.
Add the butter and the sugar to the bowl of an electric mixer fitted with the paddle attachment and cream them together until they’re light and fluffy.
Add the eggs, one at a time, beating well after each addition.
With the mixer on low, slowly drizzle in the chocolate until it’s all combined. Add the flour and the vanilla. And mix until it’s all combined, scraping the sides of the bowl halfway through.
Spread the batter into the greased pan.
Next, crack open the can of dulce de leche and place half of it in a glass bowl. Warm it in the microwave for 30 to 45 seconds, just to make it a little more stirrable.
Drop large dollops of dulce de leche on the surface of the batter then use a knife to slowly swirl it through the brownie batter. Don’t drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.
Bake the brownies for 45 to 50 minutes, or until the center is almost totally set.
Let the brownies cool in the pan for 15 minutes then use a very sharp serrated knife to cut the brownies into squares and place them on a pretty cake stand.
Roasted Quinoa and Tomato Soup With Parmesan Wafers and Crispy Basil

Ingredients:
About 4 1/2 pounds tomatoes (2kg), halved
1 cup basil leaves
1 head garlic
Extra virgin olive oil, for drizzling
2 cups (320g) cooked quinoa
1 1/2 quarts (1.5 liters) chicken stock
Sea salt and cracked black pepper
1/2 cup (80g) cooked quinoa
1/2 cup (40g) finely grated Parmesan
Cracked black pepper

Instructions:
Preheat oven to 400°F (200°C). To make the Parmesan Wafers, place the quinoa, Parmesan and pepper in a bowl and toss to combine. Place tablespoons of the mixture on a baking tray lined with non-stick baking paper and bake for 5–7 minutes or until golden. Allow to cool on the tray and set aside.
Place the tomatoes, basil and garlic on a baking tray lined with non-stick baking paper and drizzle with oil. Roast for 45 minutes or until the tomatoes are soft and the basil is crisp. Spread the quinoa on a separate baking tray lined with non-stick baking paper, drizzle with oil and toss to coat. Roast for the last 15 minutes of the tomato cooking time. Reserve and set aside the crispy basil leaves. Squeeze the roasted garlic from its skin into a large saucepan. Add the tomatoes and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until thickened. Using a hand-held stick blender, blend until smooth. Add the roasted quinoa, salt and pepper and stir to combine. Divide the soup between serving bowls and top with the reserved basil. Serve with the Parmesan Wafers.
Double Chocolate Espresso Cookies

Ingredients:
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs, at room temperature
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons instant espresso powder, like Medaglia D’Oro, or similar
12 ounces semisweet chocolate chips

Instructions:
Heat the oven to 350°F.
In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at time, mixing after each addition to make sure they are well combined.
In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure they are well blended.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in the chocolate chips.
Line a baking sheet with a Silpat mat or parchment paper. Using a 1 1/2-inch ice cream scoop or a rounded teaspoon, drop the dough on the sheet 2 inches apart. Bake for 10 to 12 minutes, or until the tops look dry. Do not overbake, or the cookies will not be chewy. Cool on a wire rack and serve.
Broccoli-Cheese Soup

Ingredients:
1/2 cup butter
1 large onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Salt and pepper
1/2 teaspoon ground nutmeg
4 broccoli heads, cut into florets
1/2 cup chicken broth
3 cups shredded sharp cheddar cheese, more for garnish
Small bread loaves for bowls (you can buy them in nice bakeries)

Instructions:
In a large pot over medium heat, melt the butter. Add the onion and stir it around to cook, 3 to 4 minutes.
Sprinkle the flour on top of the onion and use a whisk to work in the flour. Once it’s combined, cook the onion-flour mixture for 2 to 3 minutes.
Add the milk and half-and-half, whisking constantly until combined.
Sprinkle in the salt, pepper, and nutmeg.
Add the broccoli florets and stir them into the soup. Cover the pot and reduce the heat to low, then simmer the soup until it’s thickened and the broccoli is tender, 20 to 25 minutes.
Stir in the chicken broth and check the consistency. The soup should be thick, but if it still seems too thick, splash in a little more broth.
Throw in the cheese! Stir it in until it’s melted, taste and adjust the seasonings . . . and get ready to serve it up.
At an angle, cut off the top third of the bread. Remove the “lid.” Tear out chunks of bread, leaving a 1/2-inch rim around the crust. (Save the bread in a plastic storage bag for another use.)
Ladle in the thick, yummy soup and top it with more shredded cheese.
Chocolate, Pistachio, and Tahini Truffles

Ingredients:
1 cup tahini, 6 ounces bittersweet chocolate, chopped, 1/4 cup plus 2 tablespoons honey, 2 teaspoons kosher salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon finely grated orange zest, 1 cup shelled roasted, salted pistachios, 1/4 cup plus 2 tablespoons toasted white sesame seeds

Instructions:
Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.
Carefully pour tahini mixture into a glass or metal tall-sided baking pan (an 8x8" pan works well). Chill until truffle base is firm, 60–70 minutes.
Meanwhile, finely chop pistachios by hand or with a food processor. Mix pistachios and sesame seeds in a medium bowl.
Line a rimmed baking sheet with parchment or wax paper. Scoop tahini mixture by the tablespoonful and quickly roll into 1" balls between the palms of your hands. Toss in pistachio-sesame mixture until coated. Using a spoon, gently transfer to prepared sheet.
Truffles can be made 5 days ahead; cover and chill. Let sit at room temperature 15 minutes before serving.