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Chocolate Chambord Truffles Recipe

These chocolate Chambord truffles make the perfect personalized Valentine's Day gift. Recipe courtesy of Chris at Shared Appetite.

Servings: 20

Active time: 15 minutes

Total time:

Ingredients

  • 8 oz dark chocolate, finely chopped
  • 5 Tbsp unsalted butter, cubed
  • pinch kosher salt
  • 1/4 tsp vanilla extract
  • 2 Tbsp Chambord liqueur
  • 1 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/4 c boiling water
  • cocoa powder, for coating

Preparation

  1. Combine finely chopped chocolate, butter, and kosher salt in a medium glass mixing bowl. Microwave in 30 second intervals on half-power, stirring between each interval, until chocolate is just melted. Alternatively, heat over medium-low heat in a small saucepan until just melted. Stir in vanilla extract and Chambord liqueur. Set aside.
  2. Place egg yolk in a small bowl and whisk slightly. Pour boiling water in a slow, steady stream down the side of the bowl while constantly whisking egg yolk. This will prevent egg yolk from scrambling while you incorporate the boiling water. Continue whisking until water is fully combined with egg yolk. Pour through a fine mesh sieve into the melted chocolate mixture. Whisk until fully incorporated and smooth.
  3. Line a small square pan with parchment or wax paper. Let parchment paper hang over sides of pan for easy removal. Pour in truffle mixture and refrigerate until firm, at least two hours but preferably overnight.
  4. Lift parchment paper out of pan to remove truffles. Cut truffles into bite-sized squares. To aid in clean slices, dip knife in hot water and wipe clean in between each cut.
  5. Pour a bit of cocoa powder in a small bowl and dip truffles, one at a time, to coat.
  6. If desired, imprints can be made with a special message by using letter stamps (available at most arts and crafts stores). Lightly coat stamps with a little oil before pressing into each truffle (clean and repeat as necessary). It might take a couple of tries to find the "sweet spot" of how much oil and pressure to use when stamping each truffle. Truffles can always be re-dipped in cocoa powder to try again if needed.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.