WINTER IS (almost) HERE.
OMG! OMG! OMG!
Season 7 of Game of Thrones premiers next weekend and I could not be more excited! Every preview I’ve seen has been better than the last…and with the series wrapping up next year, things are about to get ca-RAY.
To help get us all in the mood for the GOT premier on Sunday, we’re going to be celebrating Game of Thrones all week this week!
To kick things off, we’re going to celebrate two of the leading ladies of GOT: Sansa Stark and Daenerys Targaryen.
A few weeks ago, we had a little engagement party for my sister and her fiance. To go with their theme of epic nerdiness, we had amazing decorations and food that all catered to their favorite nerdy things. Bertie Bott’s Every Flavor Beans, Pokemon popcorn, even a handmade IRON THRONE that my aunts made were all part of the epic celebration!
I mean, look at this awesome thing!
So my contribution to the party was the sweet table…and to pay homage to Game of Thrones, I included Sansa’s famous lemon cakes, as well as spicy chocolate truffles, decorated to look like Daenerys’s dragon eggs.
I had a few requests for recipes, so here they are! The Lemon Cakes are from Rosanna Pansino, and the recipe for those is linked below. The truffles were my own creation and you can find that recipe at the bottom of the post!
Happy Game of Thrones week!!
Sansa’s Lemon Cakes Recipe
Daenerys’s Spicy Chocolate Dragon Egg Truffles
- 2/3 cup heavy cream
- 12 oz. dark chocolate, chopped (keep it around 60% cacao)
- ½ teaspoon ground cinnamon
- ¼ teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- White fondant
- Green fondant
- Brown fondant
*If you don’t want to make these spicy, just eliminate adding the spices.
In a medium sauce pot, heat the cream and spices over medium-low heat until it comes to a simmer.
Place chopped chocolate in glass bowl. Pour hot cream over chocolate, shaking bowl slightly until all the chocolate is covered. Let sit until chocolate is semi-melted, about 5 minutes.
With a spoon or silicone spatula, mix the chocolate until everything is combined. Cover with cling wrap. Chill until chocolate is set, about 2 hours.
In the meantime, roll out any color of fondant (white, green or brown). I suggest going from light to dark so your white fondant stays white.
Roll out white fondant to about ¼ in. thickness. To cut out the scales, I used a tiny diamond cutter, originally meant for clay. You can also cut out your pieces by hand…whatever works for you.
Cut out a bunch of scales in each color…like, a bunch. Like, cut as many as you think you need, then cut more. I think I averaged about 20-40 scales per truffle.
Once your chocolate as set, take it out of the fridge for about 20 minutes. Using a spoon or a small ice cream/cookie scoop, scoop out your truffles. Roll them into a ball first, then shape them into a flat egg (like a Reese’s egg at Easter) and place on a parchment paper-lined baking sheet.
Work quickly, as the heat from your hands will melt the chocolate. I rinsed my hands with cold water after every 2 or 3 truffles I made.
Once your chocolate is shaped, just add your scales. Starting at the narrow end, add one scale in the top center…then just layer the scales all the way down the truffle until it’s covered. The fondant should stick to the chocolate pretty easily, but you can use a little dab of water if it’s not sticking.
Put truffles back in the fridge to harden up a little bit and then serve!
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.