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

  • 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)

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
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 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!

Margarita Bites:


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

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

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

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

    Happy National Margarita Day!

  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!

  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!

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

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

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

  10. having a chocolate fainting spell here - yum!

  11. having a chocolate fainting spell here - yum!

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

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


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

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur