Chocolate! My favorite food group! 😉 Seriously, I don’t think I’d even want to continue living if I could no longer eat chocolate. Just sprinkle my ashes in the garden so I can feed the tomatoes one last time, because without chocolate, I’d be one sad little girl!
Milk chocolate, dark chocolate, white “chocolate”, I love it all! Plain, filled, with nuts and caramel, just share a bite and instant world peace. Could you imagine if that’s all it would take? Just a nice piece of chocolate to make everyone forget about fighting and just get along? Maybe we should give it try?!
Of all of the chocolate in the world, I think truffles would be my ultimate indulgence! So rich, creamy and usually have added liqueurs which is another huge plus! 😉 What’s not to love?!
The only thing I don’t like about them though, is the price. I’ve seen gourmet ones for as much as $12.00! For one piece! Ouch. I’d go bankrupt on a bad week!
So we do what we must do! Find a way to enjoy them without losing the house! Make them homemade! I made these this year at Christmastime, but they were so easy and so good that they will be made on occasion for any and every excuse – – er, I mean special event, as possible now! 😉
And the flavors are literally endless! You can use any liqueurs you like. I chose three of my favorites, Frangelico for a hazelnut flavor, Chambord for fruity raspberry, and a unique flavor of Amarula! One of my all-time favorite liqueurs from South Africa! Actually made from the exotic fruit of the marula tree and having a caramel, chocolate and vanilla flavor! (THOSE were worth fightin’ for!) 😉 If you’ve never tasted Amarula before, you are in for a ROYAL treat! 😉
Since I made these on a whim and used what I had on hand, I simply dipped two-thirds of them in melted chocolate chips and one-third of them in finely chopped pecans. But next time, I think I’ll get my wings wet and try some melting chocolate made for candy making. The chips worked just fine, but I think these deserve a higher quality of chocolate. 😉 But the coatings are completely up to you! You can go traditional using cocoa powder, or try something fun like finely crushed toffee! All up to your own imagination!
So remember these for the upcoming holiday, Valentine’s Day, to make something from the heart homemade that’s even better than store-bought! And definitely says “I love you” when made special with your own two hands! 🙂 And don’t worry, they won’t break the bank with only 4 main ingredients! (Plus liqueurs and coatings of choice!) Couldn’t be easier! Hope you enjoy and just have fun with them! Have a wonderful day!! 😀
CHOCOLATE TRUFFLES with FRANGELICO, AMARULA & CHAMBORD
Makes 4-5 dozen depending on size
3 cups sifted powdered sugar, sift first then measure
8 oz. softened cream cheese, room temp
1 (12 oz.) bag Ghirardelli or Baker’s semi-sweet real chocolate chips, melted in microwave according to package directions, *white chocolate chips can also be used
3 Tbl. assorted liqueurs
Choice of Liqueurs (Pick 3):
Amarula Fruit Cream
Godiva (Dark, Milk or White Chocolate)
Bailey’s Irish Cream
*or your own favorite!
finely chopped nuts (such as pecans, walnuts, pistachios, macadamias, almonds, etc.)
finely crushed toffee
finely crushed peppermints
melted chocolate (dark, milk or white)
Add 3 cups powdered sugar gradually to cream cheese in mixer bowl slowly while mixing on medium speed until well mixed. Scrape bottom and sides as needed. Add melted, slightly cooled, chocolate chips. Mix in well.
Divide mixture into thirds placing into 3 bowls. Add 1 Tablespoon of liqueur of choice to each. Mix in well. Cover each with plastic wrap and chill several hours.
When very cold, shape mixture into 1″ balls. Roll or coat in any of the suggested coatings. Keep refrigerated until serving in an airtight container.
*I made Frangelico ones rolled in Pecans, Amarula ones dipped in Milk Chocolate, and Chambord ones dipped in White Chocolate. I dusted them with edible gold dust after hardening.
**If dipping in melted chocolate, place onto waxed or parchment paper-lined baking sheets and chill until chocolate hardens. Remove to airtight container when set.
I personally don’t care to use Nestle’s or Hershey’s chips. They don’t melt very well, and they are very low quality. Just my opinion, though.