Your Morning

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Ring in the New Year with these tasty treats

If you’re looking for some New Year’s nibbles to ring in 2018, we’ve got you covered.

Mary Berg returned to the Your Morning kitchen just in time for 2018 with glitter, bubbles and oysters.


Oysters on the Half Shell with Classic Mignonette
Serves 6


  • 12 oysters, shucked on the halfshell
  • Crushed ice
  • Rock salt
  • ½ cup champagne or red wine vinegar
  • 1 shallot, very finely minced
  • 2 – 3 teaspoons freshly cracked black pepper
  • Salt, to taste
  • Lemon wedges, for serving
  • Fresh horseradish, for serving
  • Hot sauce, for serving


  1. Place the shucked oysters on a serving dish lined with a layer of rock salt and crushed ice.
  2. In a small bowl, combine the vinegar, shallot, pepper, and salt.
  3. Serve oysters with mignonette, lemon wedges, freshly grated horseradish, and hot sauce.


Dark Chocolate Truffles
Serves 8


  • 275g good quality dark chocolate (at least 65-70%)
  • ½ cup heavy cream
  • 2 tablespoons orange liqueur
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 1 cup cocoa powder


  1. Finely chop the dark chocolate and place it in a heatproof bowl.
  2. In a small saucepan, bring the heavy cream to a simmer over medium-low heat.  As soon as it hits a simmer, pour the cream over the chocolate and allow it to sit for 2-3 minutes.  Add in the orange liqueur, vanilla extract, and sea salt and, using a rubber spatula, gently stir until everything is incorporated and all of the chocolate has melted.  Pour this mixture into an 8x8” glass baking dish and place in the fridge for at least an hour to set up.  
  3. When firm, use a teaspoon or melon baller to scoop out some chocolate truffles.  Roll the truffles between your hands to bring them together but don’t worry about getting them perfectly round.  After shaping, place the truffles on a baking sheet.
  4. Pour the cocoa into a shallow dish and, using a fork, roll each truffle around in the cocoa to coat.  Feel free to garnish with a little orange zest or candied orange peel and enjoy!


Grown Up Shirley Temple
Makes 1 cocktail


  • 1 oz grenadine
  • ½ oz orange liqueur  
  • Prosecco, Cava, or Champagne, chilled
  • A few pomegranate seeds
  • 1 or 2 orange supremes


  1. Pour the grenadine and orange liqueur into a champagne flute or coupe and top with your choice of bubbly.  Garnish with a few pomegranate seeds and orange supremes but be careful as this might make your cocktail bubble up a bit!