An Ideal Gift, And Delicious | The Jewish Week | Food & Wine

An Ideal Gift, And Delicious

Facebook icon
Twitter icon
Digg icon
e-mail icon
An Ideal Gift, And Delicious

Nothing says "Chappy Chanukah" like a bag of Baileys truffles. Leticia Schwartz/JW

Back in the 1980s and 90s, I was a teenager growing up in Rio de Janeiro and my mother was young, strong willed (like all Jewish mothers) and fashion conscious. She was always concerned that for bar mitzvahs and weddings, I should be as well-dressed as possible. Together, we would shop for shoes, accessories and fabrics. At that time, going to a seamstress was still the thing to do, with many tests and fittings.

The parties were always full of live music and gorgeous clothes and at the end, the hosts would offer tables full of treats and sweets. I was always the first one to dig in. That ritual of eating sweets at the end of the party was always my favorite part.

Once, I tried a Baileys truffle that was so good I just couldn’t stop. It was to die for, melted in your mouth. Of course, I was wearing a light dress – fabric, embroidery and all – and although I ate with a napkin, got myself covered in cocoa powder.

That was probably the beginning of my chocoholism. I remain addicted to this day. When Chanukah approaches I get all excited to turn my kitchen into a chocolate factory. My kids help me box the treats, and my husband keeps circling around us, trying all the candies and giving his opinion on each flavor.

“Why Baileys?” My husband asked me after eating at least three of them. “Because it brings back memories of Brazil,” I said. But also, these truffles bring me the sense of celebration and plenitude that comes over me when I am in my kitchen, with my two kids wearing aprons and their hands dusted in cocoa powder. This year my parents will be here for Chanukah so the whole mishpacha will be in the kitchen, and I will be very careful or my mother will start picking on me, lest I get my dress dirty -- again.

I love to enrobe the truffles into a shell of chocolate, and only then, roll them in cocoa powder. But if you are looking for a short cut (nothing wrong with that), skip that part and roll the ganache directly in cocoa powder. I am sure nobody will complain. My kids don’t.

I developed this recipe with Callebaut and Felchin brands of chocolate because that’s what I had in the house, but feel free to use any other brand of your preference.

These truffles, as you can see from the photograph, make an ideal gift.

Servings & Times
  • Makes about 90 truffles
Active Time:
  • 2 hrs
Total Time:
  • 3 hrs

For The Ganache

7 oz (210 g) milk chocolate (I use Callebeaut), finely chopped

8.5 oz (240 g) 60% semi-sweet choc (I used Felchlin), finely chopped

2 tablespoons light corn syrup

1 cup (250 ml) heavy cream

4 tablespoons (55 g) unsalted butter at room temperature

2 tablespoons Baileys liquor

To Enrobe The Truffles

1 lb (454g) bittersweet chocolate (60-70% cocoa solids), finely chopped ¼ cup unsweetened cocoa powder

  1. To Make The Ganache
  2. Place the chocolates (milk and semisweet) in a medium bowl with the light corn syrup on top.
  3. In a medium saucepan, bring the heavy cream to a boil, cooking over medium heat. Once the cream is at a rolling boiling, pour over the chocolate and let it sit for 2 minutes, allowing the heat of the cream to melt the chocolate. Slowly whisk the ganache until all the chocolate has melted. Let the ganache sit and drop temperature for about 10 to 15 minutes.
  4. Add the butter and Baileys liquor and whisk well. Let the ganache sit for at least 1 hour at room temperature, until it’s firm enough to pipe.
  5. Line a baking sheet with parchment paper. Pipe small rounds of ganache as if they were Hershey kisses. Let it dry overnight (so that’s it’s easier to shape them. (Or, if you are in a hurry, refrigerate for an hour.) Roll the ganache in your hands making perfect round circles.
  6. To Enrobe The Truffles
  7. Melt 2/3 of the chocolate in a metal bowl set over a pot of simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir the chocolate with a rubber spatula.
  8. Add the remaining 1/3 of chopped chocolate to the bowl (off the heat). Stir with a rubber spatula to melt the new chocolate into the already melted chocolate and leave it at room temperature for about 10 minutes (at this point the chocolate should be at 88˚ F).
  9. Organize your working space with the tray of truffles on your left, the melted chocolate in the middle, and a new flat sheet pan lined with parchment paper on your right. Using a chocolate fork, dip each truffle into the melted chocolate, covering the whole outside surface. Lift each truffle out of the chocolate and shake the fork gently up and down to let the excess chocolate drip. Place each truffle on the parchment paper to set and dry.
  10. When all the truffles are dipped and set, roll them in the cocoa powder and shake off the excess.
  11. Place the truffles in a plastic container with a tight-fitting lid and keep them in a dry place at cool room temperature for up to 2 weeks.