My best friend Stephanie moved to Pittsburgh a few years ago. Even though I don’t see her as often as I used to, we make it a tradition to get together and make truffles every year (See: 2010, 2011). This was our third year, and we spent the weeks before deciding on flavors, shopping, and picking up packaging materials.
No matter how much you plan in advance though, there are always some snags. We had a few last minute shopping trips, a recipe mis-calculation, and a slight shortage of boxes, but everything turned out great. I chose to make a Dark Chocolate Crunchy Biscoff truffle and Stephanie chose a Deep Milk Chocolate Earl Grey and Lavender truffle. Both were delicious (I’m not biased at all).
This year we even remembered to print off some labels to put on the inside of the boxes so that recipients would know what they were eating. Extra truffles that didn’t fit in boxes were placed in bags. We also made just enough peppermint bark – some made in a cute rilakkuma chocolate mold, and some made in a brownie bite pan.
The base recipe for these truffles are from a truffle making class that Stephanie and I attended at ACKC in Washington, DC on 5/25/10. These truffle recipes have served us well for the past three years, and we’ll continue to use them in the future.
Crunchy Biscoff Cookie Butter Truffles
By January 28, 2013Published:
- Yield: 50 truffles
You can replace the cookie butter in these truffles with peanut butter.
- 13 ounces dark chocolate
- ½ cup heavy cream
- 1 cup crunchy biscoff spread heaping
- 4 ounces dark chocolate for dipping
- Heat up the cream. When steaming, add to the dark chocolate until fully incorporated.
- In the bowl of a stand mixer, beat biscoff spread. Then add the chocolate mixture. Chill in refrigerator.
- When firm, remove from fridge and roll into balls (if using a lower % chocolate, you might need to chill again before dipping to prevent the truffles from melting while you dip them).
- Melt the extra chocolate for dipping. Allow to cool a bit before dipping the truffles.
- Using a fork, dip the truffle in chocolate and tap excess chocolate off. Using a second fork, place the truffle on a silicone baking mat and push the truffle off the first fork.
- Optional: to decorate with a different colored chocolate, melt chocolate, allow to cool, and place in a plastic bag with the tip cut off. If the chocolate is too hot, it will melt the bags seam and explode (learned this the hard way).