Skip to main content

Top Shelf Truffles for National Margarita Day


If you've been following me this month, you'll know that I attended a Truffle Making class right before Valentines' Day led by Jenn of Rook No. 17. She is a chocolatiering wizard and an incredible culinary inspiration. She had us make a trio of dark chocolate decadence: one with champagne and gold leaf, one with raspberry dust, and one with granulated honey.

I went home and decided to make some saffron-infused truffles for my Spice It Up! class. The kids had voted to learn about saffron that week. I made a kid-friendly White Chocolate-Saffron Truffle and a Strega-Spiked Saffron Truffle for grown ups. Liquore Strega - in case you're unfamiliar - is a saffron liqueur from Italy.

So, for this event - girlichef's National Margarita Day round-up - I decided to try my hand at a tequila truffle. Here we go...these have a healthy dose of tequila in a Kaffir lime-infused ganache and are finished with a fleur de sel sprinkle on the top. Lime, salt...that all says 'margarita' to me. How 'bout you?

As far as these being 'Top Shelf', I liked the alliteration; I don't actually know if this tequila qualifies - sorry!

Tequila-Spiked Makrut Lime Ganache
makes approximately 30 truffles

Ingredients
  • 1-1/2 C 72% cacao chocolate, chopped
  • 1 C heavy cream
  • 2 dried Makrut lime leaves
  • 1 T butter, softened
  • 2 T tequila (I used Patrón Silver Tequila)
Procedure

Place chopped chocolate and tequila in a large mixing bowl.  In a medium saucepan, bring cream to a boil with the kaffir leaves.  Let steep for 10 minutes. Remove the leaves and bring the cream to a boil again. Pour cream over the chocolate.  Let sit for three minutes, then whisk until smooth.  Stir in butter. Refrigerate until firm - at least two hours. I left mine overnight.

Now all you need to do is scoop the ganache into truffles...and dip them in tempered chocolate.


Making the Truffles
Procedure
Line a cookie sheet with parchment paper. With a tablespoon or tablespoon scoop, scoop chilled truffle ganache from your bowl and place on the lined tray. Refrigerate for a minimum of 15 minutes. (I let them chill for about 30 minutes.)


For chocolate-dipped truffles...how to temper chocolate...

Place half of your chipped chocolate (I didn't measure, but you can just repeat the process if you run out of chocolate) in a double-boiler and, over low heat, warm until melted. Remove from heat and stir in the other half of the chocolate. Set aside until the chocolate begins to lose its shine; it's beginning to crystallize. Then, return the chocolate to the double-boiler and warm, over very low heat, until smooth and glossy.

Dip chilled truffles in the melted chocolate, one at a time.  You may use a candy dipping tool, but I just use a two-toothpick combo. Dip the truffle quickly into the melted chocolate and shake off the excess.  Place on the parchment-lined tray and use another toothpick to nudge the truffle off of the toothpick.  Dip the toothpick back into the melted chocolate and use a dab of chocolate to cover up any imperfections.


Immediately after chocolate dipping, sprinkle the truffle with a bit of fleur de sel.  Repeat with remaining truffles. Let the chocolate set. Serve at room temperature.


Serve with a shot of tequila for that extra kick! Salud!



And since this is a par-tay, here are the rest of the offerings!

Margaritas:
Margarita Bites:

Comments

  1. These look fantastic! I have some fresh kaffir lime leaves in the fridge... hmmmm....

    ReplyDelete
  2. These are beautiful and so decadent! What a great way to celebrate National Margarita Day!

    ReplyDelete
  3. Oh, yes please!! I love this idea!! Happy Margarita Day!!

    ReplyDelete
  4. I LOVE these. Your tips for making the truffles are fab and the recipe is delish!

    Happy National Margarita Day!

    ReplyDelete
  5. Okay, I changed my mind, I'm doubling my order - I'll take 6! ;) Such a fun idea to infuse a margarita into a truffle, these sound fantastic, Camilla. Thanks so much for bringing to them to the party!

    ReplyDelete
  6. These look so good! I'd like a bowl of them on my desk at work (no one would be the wiser hee hee). Happy National Margarita Day!

    ReplyDelete
  7. Oh, man, do these sound fantastic! I love how you worked the classic margarita flavors into a confection!

    ReplyDelete
  8. Oh. My. Gosh. These are definitely going on my list to try!

    ReplyDelete
  9. How fun and creative! Wish I could reach through my screen and grab one!!!
    Renee - Kudos Kitchen

    ReplyDelete
  10. having a chocolate fainting spell here - yum!

    ReplyDelete
  11. having a chocolate fainting spell here - yum!

    ReplyDelete
  12. Your truffles look so perfect! I love that there's patron and keffir lime in there - talk about a delicious combination!

    ReplyDelete
  13. Yum! Homemade truffles are amazing, and your's look delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an