Here’s a fancy idea for your upscale adult Easter baskets. Egg Liquor Chocolate Truffles are simple to make. Passing a plate of these around after your Easter meal is sure to delight the adults while the kids are out searching for eggs.
To create these Egg Liquor Chocolate Truffles simply substitute egg liquor for half of the cream in the recipe. Truffles sound fancy but are surprisingly easy to make. Heat up cream and butter in a double boiler then pour over chopped chocolate in a bowl. Cover the bowl and refrigerate until the chocolate has hardened. Then, mold spoonfuls in your hands into round shapes, or in this case egg shapes, coat and serve.
I used Easter colored pearlized nonpareils to coat these Egg Liquor Chocolate Truffles. However, there is no need to go out and but fancy sugar decorations. Use powdered sugar or cocoa powder. Additionally, if you happen to have glitter sugar, you can roll the truffles in that.
For those of you, whose reaction to the Egg Liquor in these Chocolate Truffles is, “What’s with the eggnog on Easter?” In Germany, egg liquor is popular at both Christmas and Easter. It is readily available in supermarkets during these times. However, many people like to make it themselves. Here is my recipe for Homemade German Egg Liquor seen in the picture above.
These truffles are also a great make-ahead when pregaming your Easter menu. They can be made and stored in the refrigerator several days beforehand.
Egg Liquor Chocolate Truffles
Ingredients
- 8 ounces of semi-sweet good quality chocolate chips or chopped good quality chocolate
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/4 cup egg liquor
- 1/3 cup nonpareils
Instructions
-
Place the chocolate chips in a heatproof bowl.
-
In a small saucepan, heat the butter, heavy cream and egg liquor over medium heat until just boiling.
-
Remove the pan from the stove and slowly pour the mixture over the chocolate chips.
-
Let stand for 2 minutes, then whisk to combine the liquid with the melted chocolate chips.
-
Cover the bowl with plastic wrap and place in the fridge for at least 3 hours or until mixture become firm.
-
Place a layer of nonpareils on a flat plate.
-
Remove the truffle mixture from the refrigerator and use a teaspoon or melon baller to portion out the truffles.
-
Roll each truffle between your hands to create egg shapes, then roll the truffle in the nonpareils.
-
Set aside on a separate serving plate.
-
Repeat until you have used up the truffle mixture.
-
Place the plate with the finished truffles in the refrigerator until ready to serve or box them up for a gift.
Like these Egg Liquor Chocolate Truffles? Check out some of my other cute Easter treats:
