Hi,

As the Thanksgiving holiday begins, I wanted to let you know
how thankful I am for your continued support!

We're living through difficult, tumultuous times, which means
I've had to call on you for help more than usual. Incredibly, you
always stepped up when it counted and it truly means the world to
me.

I hope you can safely spend this holiday with your loved ones
and focus on the things that bring us together rather than drive
us apart.

As a show of appreciation, I'd like to share one of my
special family recipes. Enjoy!

Wishing you a very happy Thanksgiving,

Debbie

P.S. Follow me at @cleancookingcongresswoman
( [link removed] ) to
check out my healthy food adventures!

Chocolate Turkey Truffles

Ingredients

8 ounces good-quality semisweet chocolate, finely chopped

6 tablespoons heavy cream

2 tablespoons honey

2 tablespoons unsalted butter, at room temperature

1/2 cup sliced almonds

14 candy corns

Directions

Make the truffles: Put the chocolate in a medium heatproof bowl.
Bring a saucepan filled with an inch or so of water to a very
slow simmer; set the bowl with the chocolate over, but not
touching, the water. Stir the chocolate occasionally until melted
and smooth. (Alternatively, put the chocolate in a medium
microwave-safe bowl. Melt at 50 percent power in the microwave
until soft, about 1 minute. Stir, and continue to heat until
completely melted, about 1 minute more.)

Meanwhile, bring the cream and honey to a simmer in a small
saucepan over medium heat (or in the microwave). Gradually whisk
the cream into the chocolate until smooth and shiny. Whisk in the
butter until very smooth. If possible, switch to an immersion
blender and blend for about 1 minute for a satiny texture. Cover
the surface of the chocolate with plastic wrap; chill in the
refrigerator until firm, about 1 hour.

Transfer 2 tablespoons of the chocolate mixture to a small
resealable plastic bag and snip a tiny piece off one corner.
Twist the top of the bag to push the chocolate mixture down to
the cut corner. Set the prepared bag aside.

Line a 13-by-9-inch baking sheet with parchment paper. Scoop
slightly rounded tablespoon-size portions from the remaining
chilled chocolate mixture. With gloved hands, roll each portion
into a ball. Refrigerate until set, about 15 minutes.

Decorate the truffles: Let the truffles soften slightly at room
temperature for about 10 minutes to make it easier to insert the
almond slices. Using a tweezers if desired, gently insert a row
of 8 almond slices pointed-ends down in the back of each truffle
to make a fanned turkey tail. Press a candy corn, pointy-end
facing toward you, on the top of each truffle to make the
turkey's face and beak. Press an almond slice underneath each
candy corn beak to make the turkey's waddle. Place two almond
slices underneath each truffle to make the turkey's feet.

Warm the reserved bag of chocolate mixture in the microwave until
soft, 5 to 8 seconds. Squeeze the bag to pipe eyes onto the candy
corn faces, and pipe decorative striped lines across the almond
tails. Let set at room temperature for 30 minutes.

Once set, the truffles can be held in a cool spot, out of the
refrigerator, for up to 2 hours. Otherwise, refrigerate, covered,
for up to 5 days. The truffles taste best if served at room
temperature, not straight from the refrigerator.

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***Paid for and authorized by Debbie Wasserman Schultz for Congress***

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