Truffles- The More Accessible Kind

Mmmmm sugar high, mmmmm truffles… For an entire week there was a package sitting on my counter, just waiting to be opened but I wasn’t there to open it. I knew my Canadian Blogging By Post parcel had arrived and I couldn’t wait to get back home to find out who it was from and what was inside. Jasmine of Confessions of a Cardamom Addict hosted this second edition of CBBP and when I finally got to open my package I found out that it was from Linda of Kayak Soup, all the way from Vancouver! I’ve been reading Kayak Soup for quite some time now and Linda’s always cooking up something great so it was no surprise to find some wonderful homemade goodies in my package. I got some homemade blueberry and pink peppercorn jam, cranberry sauce, apricot-cranberry chutney and red currant jelly. I also received 2 bars of 86% cocoa chocolate and an accompanying recipe for liqueur truffles!



I’m so happy with everything I’ve received, (I’ve already tried the jam and am looking forward to the rest) but the truffle recipe was an especially good choice. This month The Passionate Cook is hosting the 25th round of Sugar High Friday and the theme is none other than truffles. I’ve been wondering what kind I should make and Kayak Soup solved the problem. Linda’s recipe called for cassis, (she had made her own) but said that any kind of liqueur could be substituted so I opted for Baileys. I also decided to make two different kinds of truffles using her recipe as a base. I added the Baileys to half of the mixture and maple syrup and vanilla to the other. I rolled the Baileys truffles in cocoa and the maple-vanilla truffles in chopped pistachios to finish them off. Truffles are ridiculously easy to make, the hard part is trying not to eat all of the chocolate in the process. I think Űter summed it up best when he said: “Don’t make me run, I’m full of chocolate.”



I know this SHF will yield much more interesting variation of truffles than the ones I made, but I think mine are pretty tasty anyways and I’ve consequently already had way more than my share. Thanks again to Linda for the wonderful recipe and package!

Liqueur Truffles by Kayak Soup

8 ounces bittersweet chocolate, finely chopped (I used part 86% cocoa chocolate and part semi sweet chocolate)
1/3 cup unsalted butter
¼ cup heavy cream
¼ cup Blackberry cassis*

In a double boiler, melt the chocolate over simmering water. Remove from heat, mix in the butter until smooth, then whisk in the cream and wine. Cover and chill until it firms up. Then form round balls (1 to 1 ½ inches) of the chocolate mixture. Roll them in the cocoa to coat or dip in tempered chocolate. Store, covered in the fridge until just before serving.
*Because I used so much of the dark chocolate I added some confectioners’ sugar to sweeten it up a little. I substituted 1/8th cup Baileys in one half of the chocolate and 1/8th cup combination vanilla and maple syrup in the other half.


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Truffles + Dessert + Baileys + SHF25 + Chocolate + Blogging Event