First of all: Happy Thanksgiving! I hope you are all enjoying a wonderful holiday with family and/or friends. Because this is the perfect holiday for my blog, I promise you a Thanksgiving post. However, my dinner isn’t until tonight, so I will digress and post more this weekend.
To celebrate my one-week anniversary with DSL, I decided quite last-minute to participate in this month’s Sugar High Friday. Invented by Jennifer, the Domestic Goddess, it is hosted this month by Johanna, the passionatecook. I stumbled upon their websites today, having heard of SHF before but not joined in yet. I figured, while I am on a Thanksgiving baking kick, why not make more sugary things?
While I usually leave truffle-making to my sister and her previous SHF contribution, I decided to jump into the sea of chocolate goodness and try to swim. I figured, simple is better, so upon successfully googling, I found an easy recipe. Of course, this has to be an original creation, so I took the basic idea of the recipe and went from there. What I liked about it was that it used cream cheese. I had hoped this would make it less sweet, but I believe the three cups of powdered sugar counter-acted that.
I decided truffle-making would be a great activity for my English Club that meets every Thursday afternoon. It’s a very informal club, where a few of my students come over to my apartment and we have a conversation group. I figured I would cut down on time by making the ganache before they came. Instead of using chocolate chips, which aren’t available here, I decided to give my truffles a more German flair and used my favorite chocolate: Ritter Sport. I used their delicious semi-sweet bar with much success. As flavoring I decided on my favorite liquor: Baileys (hey, while we’re sweet already, might as well go all the way, right?). As a topping I chose Hazelnusskrokant, which is easily purchased in any baking section of the grocery store here in Germany. It’s basically caramelized, chopped Hazelnuts. I’ll have to experiment on how to make this from scratch, but today I “cheated” and bought the already-prepared nuts.
When my students came, we had a fantastic time rolling the truffles into little balls and rolling them in the caramelized hazelnuts. Our hands got quite chocolaty, and wetting them really didn’t help much. As I’m not a pastry chef (or any type of professional chef) I’m sure our techniques were blasphemous; however, we had a great time and that’s what matters. We also ran out of hazelnuts, so we switched over to smashed graham crackers (left over from my friend Briana’s visit from the States). One of my students suggested using half semi-sweet chocolate and half baking chocolate next time to counteract the powdered sugar. I will have to try that. Then again, if I want a truffle, that usually means I’m craving sugar…lots of sugar…
Baileys Chocolate Truffles
12 oz (350g) dark/semi-sweet chocolate (can use half baking chocolate)
8 oz (225g) cream cheese
3 cups (390g) powdered sugar
3 Tbsp (45ml) Baileys
caramelized Hazelnut (Hazelnuss Krokant)
Melt the chocolate in a double boiler, stirring occasionally un
til liquefied. Set aside. In a bowl, beat the cream cheese until smooth, then slowly add the sugar until blended. Add the chocolate and Baileys; mix well. Refrigerate for about one hour.
Shape into small balls, roll in nuts, and refrigerate about another hour, or until hardened.
Makes about 5 dozen truffles.
Note: This would make a very good frosting! Just don’t refrigerate and frost away. Please be aware that, because of the chocolate, the frosting will harden more than regular cream cheese frosting!