Chocolate truffles are a decadent, melt-in-your-mouth treat and they are actually quite easy to make! This dark chocolate truffle recipe features Patrón XO Dark Cocoa, a delicious combination of Patron Silver tequila, high quality coffee and Criollo chocolate from Mexico. It's great in drinks, but even better when incorporated into desserts. Patrón has partnered with Saveur magazine to create a series of decadent signature desserts, like these Dark Cocoa truffles. Also check out their tequila ice cream!
Tequila Dark Chocolate Coffee Truffles
Recipe courtesy of Saveur
3 tbsp. Patrón XO Cafe Dark Cocoa
1/2 cup heavy cream
2 tbsp. light corn sirup
1 tbsp. unsalted butter
14 oz. milk chocolate, chopped
1 cup unsweetened natural cocoa powder
Combine Patrón XO Cafe Dark Cocoa, cream, corn syrup, and butter in a 2-quart saucepan over medium-high heat. Cook, stirring until mixture just begins to boil, then remove from heat. Add chocolate and stir with a rubber spatial until smooth. Pour mixture into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate until chilled, at least 1 hour. Using a teaspoon-size measuring spoon, portion mixture and roll by hand into rough balls; place balls on a parchment paper-lined baking sheet and refrigerate until chilled.
Place cocoa powder in a deep plate and working in batches, toss chilled truffles in coca mixture until evenly coated. Shake off excess cocoa powder and return each truffle to baking sheet. Refrigerate until ready to serve. Makes 35 truffles.
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