Pink Rose Truffles
A vintage recipe for rich chocolate truffles! These are flavored with Chambord liqueur, although I suspect many other liqueurs would work as well. The frosting roses are lovely, but optional if you don't want the extra work or aren't good with piping. Makes approximately 4 dozen.
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Ingredients
Truffles
- 1 cup butter *original recipe uses unsalted butter
- 1 lb semi-sweet chocolate
- 6 egg yolks
- 1/3 cup Chambord *original recipe uses Grand Marnier
- sifted cocoa powder for rolling truffles in
Frosting for Pink Roses (optional)
- 1 cup butter-flavored shortening
- 1 tbsp. butter
- 2 1/2 cups powdered sugar
- 1/4 tsp. vanilla
- pink and green food coloring
Instructions
Truffles
- Melt the butter in a double boiler over simmering water (medium heat).
- Stir in the chocolate until melted.
- Add a few spoonfuls of the warm chocolate mixture to the egg yolks in a separate bowl and mix until combined.
- Stir the chocolate egg mixture back into the double boiler until combined.
- Continue stirring until the temperature of the mixture is 160 degrees (about 4 minutes)
- Remove the truffle batter from the stove and pour it into a bowl.
- Allow the batter to cool for an hour, stirring occasionally.
- Stir in 1/3 cup of Chambord.
- Cover the truffle batter with plastic wrap and refrigerate for 8 hours or overnight.
- Make 1-inch truffle balls.
- Roll truffles in the cocoa powder.
- If desired, pipe a frosting rose on top. See frosting instructions.
- Store the truffles in refrigerator.
Frosting for roses
- Put the shortening and butter in a small mixing bowl and blend together with a mixer.
- Add the powdered sugar and vanilla and continue mixing until frosting forms. No extra liquid will be needed.
- Divide the frosting into two bowls, then add 1-2 drops of food coloring to each.
- Put frosting into piping bags with tips. I used #104 tip for the rose petals and 352 for the leaves.
- Insert a toothpick into a truffle that has already been rolled in cocoa and use it to hold the truffle while piping the rose.
Notes
Adapted from the original recipe from Victoria Magazine*
*Forsell, Mary, "Pink Rose Pastries", Victoria, February 1991, pg. 98.