When I bake from a recipe I usually don’t take much creative license. I’m just too afraid that if I substitute anything or remove something that the concoction will just blow up in my face like a chemistry experiment gone awry.
But this has been bothering me a bit and I decided that I should just take the bull by the horns. I wanted to get creative! I wanted to take a written recipe and make it my own!
Forget baby steps. Psh, try leaps and bounds!! Ok, maybe its just leaps and bounds to ME but this took some creativity on my part and I think I fared quite well!! I took the base truffle recipe (made 1-1/2 times the recipe and separated into 4 batches) and nipped, tucked, sploshed, and rolled until I ended up with 4 different, tasty variations of these delightful truffles.
First up is the Almond truffle. I substituted chopped toasted almonds for the hazelnuts (mainly because I couldn’t find them) and almond extract for the hazelnut liquor and I rolled them in cocoa powder.
For the second variation I added the zest of 1 orange and rolled it in chopped chocolate bits.
For the third variation I added Bailey’s Irish Cream liquor and rolled them chopped almonds.
For the last variation I added peppermint extract and rolled them in chopped white chocolate. I think I’ll be making these around Christmas. How cute would they be boxed and tied with a big red bow?
It says that these are best served room temperature but I find that they are on the mushy side so I prefer them chilled.
For the original recipe you can visit Annie from Living Life Foodcariously.
For more pics of these lovely truffles, click here.
The Whimsical Cupcake 