Tequila Rose Strawberry Cream Truffles
Oh you guys, it’s getting close to time for our semi-annual Wine & Design event and I’ve got a bazillion yummies lined up for it! I’ve been chocolatizing everything in sight lately, it seems. But these … these little babies are a close-your-eyes-because-you’re-going-to-want-to-totally-savor-every-moment-of-chocolate-strawberry-cream-bliss goodness.
If you want to attempt these at home, they are a little time-consuming, but in a fun zen sort of way. The painting of the chocolate on the molds is mesmerizing and relaxing, Pressing the fillings into the molds, well, hey, anytime I can get my hands all messy and gooey with chocolate and/or strawberries, I’m one happy girl. So making these is (almost) as fun as eating them.
To start with, you need a good flexible silicone candy mold that is pink or red or some obnoxious color other than brown. This is important because it will help you identify when you missed a spot. A flimsy-feeling mold helps make the walls of your chocolate truffles strong and invincible. I recommend this mold (click the picture for more info or to purchase on Amazon):
Then, you’re going to need a lot of chocolate. Get a BIG bag of candy melts or several smaller bags, but make sure you’re using high quality chocolate. That makes all the difference. I used Ghirardelli because I can get it in bulk locally and it’s really good chocolate. You’ll need something like this:
Anybody who loves strawberries and cream is going to flip out over these truffles. And if you can tell them you made them yourself? Hey, you are totally going to be the hero. (Okay, even if you bought them from me at the event, you’ll STILL be the hero. And when you tell them you have the recipe to make more, even moreso!)
- 3 medium strawberries, chopped fine
- 1 Tablespoon Tequila Rose strawberry cream liqueur
- 1/2 teaspoon real vanilla
- 2 squares of almond bark (about 0.5 - 0.6 oz per square), chopped into small pieces
- 1 8-oz. package Greek cream cheese (or Neufchatel), softened
- 1 more square of almond bark, chopped into small pieces, melted
- 3/4 cup finely crushed shortbread cookie crumbs
- 1 cup finely crushed chocolate cookie crumbs
- 1/2 cup dark chocolate chips, melted
- Good quality dark chocolate chips or chocolate melts
- Put the strawberries, liqueur, vanilla and almond bark in a small mixing bowl and microwave on high for 1 minute. Stir well. If not melted yet, microwave another 30 seconds. When the white chocolate is completely melted, stir in the cream cheese.
- Divide this mixture in half, putting the other half in another bowl. To the first bowl, add the additional square of white chocolate and the shortbread cookie crumbs. Stir well. then put the mixture in the fridge to cool.
- To the second bowl, add the crushed chocolate cookie crumbs and melted dark chocolate. Stir well, then refrigerate this bowl as well.
- Now melt about 1 cup of chocolate chips. Put a spoonful into each chocolate mold and tap several times on the counter to release any air bubbles. Using a clean paintbrush (that has not been used for paint), gently paint the sides of each mold with chocolate. Set the mold in the fridge to set the chocolate. After about 10 minutes, pull it out and inspect the sides of the mold for any spots that you missed. Give them a little touchup of chocolate with your paintbrush and set back in the fridge.
- Once the chocolate is set and the fillings are cold, put a small pat of the strawberry cream filling into the bottom of each mold, pressing down gently. Then add a pat of the chocolate filling on top of that, filling each mold most of the way but leaving a little room on the top for chocolate.
- Melt another cup of chocolate and pour a spoonful of chocolate on top of each mold. Tap the mold on the counter several times after filling 3 molds to settle the chocolate. If the chocolate doesn't reach the edges of the mold, add a tiny bit more chocolate in those spots and tap the mold again. If needed, use your paintbrush to paint the chocolate across the bottom of each mold. Continue until all the truffles are sealed. Put the mold in the fridge to set.
- Once the chocolate has hardened, release the truffles from the mold by gently pushing up on each one from the bottom. They should pop right out.
- Store in a covered container in the fridge until shortly before eating time. Let them warm to room temperature before eating.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This post was shared at Munching Monday, Inspire Me Monday, Mostly Homemade Monday, Treasure Box Tuesday, Tipsy Tuesday, Tuesday’s Table, Wine’d Down Wednesday, Weekend Potluck, Moonlight & Mason Jars and Hearth & Soul Bloghop.