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Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

YES YOU CAN MAKE: BOOZY TRUFFLES


I had you at boozy didn't I? Today we are making super-easy truffles. If I'm being honest, I should have posted this recipe last week pre-Valentines day. Because hello, red chocolates? What could be more perfect for Valentine's Day? But I didn't because life got in the way as it does sometimes. So I am bringing them to you now. Ta-dah.

This recipe will come in handy when you need to make something for a housewarming gift, or maybe for your boss' birthday. These are great to have in your back pocket (not literally, yuck, chocolatey mess) for all sorts of occasions. The best part is that you can switch them up by changing what you add to the chocolate base or what you roll them in.

I got the recipe from Oh, Ladycakes and took her advice on adding the booze. Because, who doesn't love booze in their chocolate? And not only did I add booze but I added THREE kinds of booze. Yes, that's how I do chocolate. So, I would recommend that you follow her wonderful recipe. I've added a few notes below on things that I switched up. The main thing was that I used milk instead of almond milk only because that's what I had on hand. Feel free to use almond milk and make these completely vegan.

My three kinds of booze were Contreau for an orange flavor, Chambord for raspberry and St. Germain for a very light elderflower flavor. All delicious. I also used Guittard chocolate in the highest percentage  cacao I could find because that really makes the truffle delicious.


Mmmmm, look at that creamy chocolate. I found it very interesting that her recipe called for heating it in the oven but the method seemed to work very well so I'm not about to argue against it.



I rolled my truffles in three things. I choose coca powder for the Contreau. I crushed freeze dried raspberries for the Chambord and I used chopped almonds for the St. Germain. Visually, I love how all of the textures look together. I especially love the punch of red in the raspberries.


Look at those beauties.



Almost too pretty to eat. Almost.


Chomp. They were the perfect texture.



Pack 'em up and bring them with you to your next event. They will be a hit.


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