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

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh