Anejo Truffles times two

I found this recipe in a book “Tequila by Joanna Weir” coincidently its also where I found the Bay Scallop Ceviche recipe and used it the other night during our Casa Noble love fest. It combines two of Mexico’s most valued contributions to the culinary world, Tequila and Chocolate. They’re easy to make and insanely flavorful so use them as a finish to a wonderful evening of taco’s and paloma’s. I veered a bit and did a batch using dark chocolate since I found it to be a better fit and added lime zest to the dark chocolate batch and some Patron Citronge Orange Liqueur to the milk chocolate batch. Also the milk chocolate batch came out a bit soft so toss them in the fridge for 5 minutes before serving. I always thought of truffles as being firm and her recipe definitely is soft. Another round of these and I think I’ll be able to work the kinks out for the milk chocolate batch, even though they were the tastiest.

Ingredients

12oz of Milk or Dark Chocolate
4 egg yolks
1/3c Anejo Tequila
6 tbsp unsalted butter at room temperature
1c unsweetened cocoa powder
*optional
Zest of lime/orange
Splash of Liqueur

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