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Kahlúa Truffles #GoodCookieFoodBloggers #Valentines #HelpingCookies #Sponsored

  This is a sponsored post written by me on behalf of the #GoodCookieFoodBloggers sponsors.
I received complimentary products as a thank you for my participation in this event,
but all opinions are honest and they are my own. This page may contain affiliate links.


So, I think I know why my family never buys me chocolates! They know I have a less than typical palate and like my confections funky, boozy, or both. Ha. It's a good thing I can make my own. Happy Valentines' Day to me!

The Cause

Here we are at the fifth annual Good Cookie Food Bloggers' Valentines' Event hosted, again, by the amazing Julie of The Little Kitchen who wants to make a different in the fight against pediatric cancer. This fun event crosses borders with bloggers from all over and raises fund for Cookies for Kids' Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute's budget going to all childhood cancer combined, I knew it was important for me to get involved.

Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4! Our $3000 will become $1200. Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference! Every little bit helps! Donate here today.

Also, please be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!


Kahlúa Truffles

I love pairing chocolate and liqueurs. So, for my Valentines' truffles this year, I decided to make a Kahlúa version.

Ingredients
makes approximately 2 dozen truffles

Truffles
  • 1-1/2 cups 60% cacao chocolate, chopped or chips (a higher percentage of cacao is great, too!)
  • 1 cup organic heavy whipping cream
  • 1 Tablespoon butter, softened
  • 1 Tablespoon Kahlúa or other coffee liqueur
  • Also needed: saucepan, bowl that fits snugly in the saucepan, balloon whisk

Finishing
  • 1-1/2 cups 60% cacao chocolate, chopped or chips (a higher percentage of cacao is great, too!), divided
  • raw sugar for garnish
Procedure

Truffles
Place chocolate and butter in a large mixing bowl.  In a medium saucepan, heat cream to steaming. Pour cream over the chocolate.  Let sit for three minutes, then whisk until smooth. Whisk in the Kahlúa, then refrigerate until firm - at least four hours.


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

Line a cookie sheet with parchment paper. With a spoon or 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.)


Finishing
You will want to temper your chocolate. Here's how...

Place half of your chipped 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 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 pinch of raw sugar as garnish.  Repeat with remaining truffles. Let the chocolate set. Store the truffles in an airtight container in the fridge. Let come to room temperature for serving.


*Disclosure: I received product for free from the sponsor for participating in this event, 
however, I have received no additional compensation for my post. 
My opinion is 100% my own and 100% accurate.

Comments

  1. They turned out gorgeous Cam. Love that sprinkle of raw sugar on top. Perfect.

    ReplyDelete

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