For the past several years I've faithfully stuck to Ghirardelli's chocolate truffle recipe, dipping the hard centers in nuts, cocoa, and milk chocolate. And they didn't disappoint. A dime-sized slice of chocolately heaven. But this year, I'm trying a new recipe:
This recipe has sweetened condensed milk and a combination of bittersweet and semisweet chocolates. 
And I'm trying new toppings. The most exotic? Sea salt.
So far, so good. I ate about half of the chocolate centers before they even made it to the dipping stage. So that's a good sign. 
I'm trying them out on some folks for dinner tomorrow night; hopefully with good results. 
We've had a few gloriously crisp days this Autumn, interspersed among the soggy ones.
Cold doesn't seem to bother our pup.
Nor does frigid water, apparently.
Going for glory.
What's a little cold water when there are ducks to be chased?
