I promise, YOU can make these truffles. They are CRAZY delicious and easy to customize (I’ll list my secrets!). I packaged mine in some inexpensive “fake book” boxes from Michael’s that I picked up on sale.
Here’s the RECIPE:
12 oz semisweet chocolate pieces
1/4 cup Bailey’s Irish Cream
1/4 cup Heavy Cream
2 egg yolks
1 Tablespoon Butter (OPTIONAL)
(OK, I didn’t say they were lo-cal!)
- Melt chocolate pieces in a double-boiler. (You can use a microwave – but mine tried to kill me on Friday, so I went old school)
- Add Bailey’s and heavy cream. Whisk slowly and keep heat low. If it’s too hot the yolks will curdle in the next step.
- Whisk in the yolks one at a time, mixture will thicken.
- Whisk in the butter. (I skipped the butter and mine were fine, up to you)
- Refrigerate 4-5 hours or overnight. (Overnight is best for the impatient, like me)
- Scoop out with a small spoon (teaspoon or smaller), roll quickly in your palms to get a nice ball.
*This is messy, you will get chocolatey—so make them with someone you like to lick!
- Finish with a roll in one of your toppings (List below)
- Place in a Petit Four paper cup. (I use these because I got a pack at a garage sale, and they’re smaller than candy cups. I doubled this recipe and made 60 truffles!)
Use your imagination – Here’s what I tried:
- Lime zest and chili powder – grate the lime peel onto a paper plate and spread it out. Sprinkle desired amount of chili powder evenly over the lime zest.
- Pink Himalayan Salt – salt is SALTY, so use sparingly. I did I light dip on the tops only of my crushed peanut covered truffles.
- Crumbled peanuts – you can smash up any kind of nut you like :-)
- Cocoa Powder (the unsweetened kind or raw Cacao nib powder, if that’s your thing)
- Powdered sugar – pretty granulated colored sugar is nice, too.
- Indian (kinda chai-like) spice – I used cinnamon, cardamom, allspice, ginger and a little clove.
- I also took some smoked habanero almonds and wrapped the truffle chocolate around them. YUM!
- Get everything lined up before you start rolling the truffle balls in your hands.
- Put all your topping options in little bowls or paper plates.
- Line up all your paper petit four cups.
- I used the re-usable silicon mini cups (similar to these) from Cost Plus World Market for the one’s I kept for the family – and I made those a little bigger!!
- Work fast and put the chocolate mixture back in the fridge if it starts to go mushy on you!
Email me pics of your treats and I’ll post them on my FB page!!