We comply with federal, state, and foreign laws regarding labor practices wherever we operate. is a distilled spirits company located in the United States, doing business in the domestic and certain foreign markets. Let them warm to room temperature before eating.McCormick Distilling Co., Inc. Store in a covered container in the fridge until shortly before eating time.Once the chocolate has hardened, release the truffles from the mold by gently pushing up on each one from the bottom.Continue until all the truffles are sealed. If needed, use your paintbrush to paint the chocolate across the bottom of each mold. If the chocolate doesn’t reach the edges of the mold, add a tiny bit more chocolate in those spots and tap the mold again. Tap the mold on the counter several times after filling 3 molds to settle the chocolate.
Melt another cup of chocolate and pour a spoonful of chocolate on top of each mold.Then add a pat of the chocolate filling on top of that, filling each mold most of the way but leaving a little room on the top for chocolate. Once the chocolate is set and the fillings are cold, put a small pat of the strawberry cream filling into the bottom of each mold, pressing down gently.Give them a little touchup of chocolate with your paintbrush and set back in the fridge. After about 10 minutes, pull it out and inspect the sides of the mold for any spots that you missed. Set the mold in the fridge to set the chocolate. Using a clean paintbrush (that has not been used for paint), gently paint the sides of each mold with chocolate. Put a spoonful into each chocolate mold and tap several times on the counter to release any air bubbles.
Now melt about 1 cup of chocolate chips.Stir well, then refrigerate this bowl as well. To the second bowl, add the crushed chocolate cookie crumbs and melted dark chocolate.then put the mixture in the fridge to cool. To the first bowl, add the additional square of melted white chocolate and the shortbread cookie crumbs. Divide this mixture in half, putting the other half in another bowl.When the white chocolate is completely melted, stir in the cream cheese. If not melted yet, microwave another 30 seconds. Put the strawberries, liqueur, vanilla and almond bark in a small mixing bowl and microwave on high for 1 minute.And when you tell them you have the recipe to make more, even moreso!) Print
(Okay, even if you bought them from me at the event, you’ll STILL be the hero. And if you can tell them you made them yourself? Hey, you are totally going to be the hero. You’ll need something like this:Īnybody who loves strawberries and cream is going to flip out over these truffles. I used Ghirardelli because I can get it in bulk locally and it’s really good chocolate. Get a BIG bag of candy melts or several smaller bags, but make sure you’re using high quality chocolate. Then, you’re going to need a lot of chocolate. I recommend this mold (click the picture for more info or to purchase on Amazon): A flimsy-feeling mold helps make the walls of your chocolate truffles strong and invincible. This is important because it will help you identify when you missed a spot. To start with, you need a good flexible silicone candy mold that is pink or red or some obnoxious color other than brown. So making these is (almost) as fun as eating them. The painting of the chocolate on the molds is mesmerizing and relaxing, Pressing the fillings into the molds, well, hey, anytime I can get my hands all messy and gooey with chocolate and/or strawberries, I’m one happy girl. If you want to attempt these at home, they are a little time-consuming, but in a fun zen sort of way. But these … these little babies are a close-your-eyes-because-you’re-going-to-want-to-totally-savor-every-moment-of-chocolate-strawberry-cream-bliss goodness. Oh you guys, it’s getting close to time for our semi-annual Wine & Design event and I’ve got a bazillion yummies lined up for it! I’ve been chocolatizing everything in sight lately, it seems.
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