White Chocolate Archives - Slice Of Honey

Let’s talk Valentine’s Day. Whether you love it or hate it, this holiday is great for making and eating sweet treats! It shouldn’t come as a surprise to anyone but food is definitely my favorite way to celebrate a holiday. My typical go-to is cake or cookies but I wanted to change it up this year. One of the things I love about these truffles is that you can customize them just by changing up the flavor of liqueur. I know we just finished up Christmas and all of its peppermint glory but who says we can’t use that flavor all year round? I absolutely love peppermint with dark chocolate so I went for it! I also wanted to do something more unique for a white chocolate flavor which brought me to horchata. You could make these truffles as a gift for your valentine but you could also just treat yourself – you deserve it!

Tips:

If you aren’t much of a drinker, don’t invest in a full-size bottle of liqueur. Just skim the section of single serving bottles (you know, like the tiny bottles they have on airplanes or in hotel minibars).
The white chocolate filling is a bit sticky and challenging to work with. Do yourself a favor and leave them in the freezer right up until you are ready to dip them in the dark chocolate coating. You could even pull just a few out at a time as you go. Trust me, they are worth the extra effort though!

Boozy Truffles

Dark Chocolate Filling:

¾ cup dark chocolate chips

1/3 cup heavy cream

2 Tablespoons liqueur – I used a peppermint coffee flavor

White Chocolate Filling:

1 cup white chocolate chips

1/3 cup heavy cream

2 Tablespoons liqueur – I used an horchata flavor

Dark Chocolate Coating:

1 ½ cups dark chocolate chips

1 ½ teaspoons vegetable oil

Decorative garnish – I used crushed peppermint pieces and gold colored sugar sprinkles

Directions:

For dark chocolate filling, place chocolate chips in a medium heat safe bowl. In a heavy saucepan, bring cream to a low boil. Pour cream over chocolate chips and let stand for 5 minutes. Whisk liqueur into cream and chocolate mixture until mixture is blended together and smooth. Cover bowl and refrigerate for 2 hours or up to 1 day. Repeat this process for the white chocolate filling.

Once fillings are chilled, shape into 1 inch balls then place on a parchment paper lined cookie sheet. Place in freezer for 1 hour.

For the dark chocolate coating, place chocolate chips and vegetable oil in a microwave safe bowl. Heat in the microwave, stirring every 30 seconds until completely melted.

One at a time, dip chilled ball of filling into coating mixture, making sure each one is completely coated. Place each truffle back onto the parchment paper lined cookie sheet and sprinkle with decorative garnish. Once all truffles are garnished, refrigerate until coating is set or you are ready to serve them.

I learned two things while creating this recipe. First, this dough was NOT meant to be biscotti. Second, it doesn’t matter because apparently, my family doesn’t care for biscotti anyway. When I tried making this dough into biscotti it was a huge fail. The edges were burning and the center was puffing up. However, one bite into the middle puffy area and I knew I needed to find a way to use this dough for something else.

Double Chocolate Macadamia Nut Cookies - Slice of Honey Blog

Take two and I discovered success in cookies! I have served a lot of different cookies to family, friends and co-workers over the years. I have never received more complements than I have with these cookies. The rustic appearance gives the impression that these might be a crispy cookie but they are actually quite soft inside. The bonus is that they still taste great dipped in coffee so feel free to indulge for breakfast.

Tips:

This dough is thick. Be sure to use a stand mixer so you don’t burn out your electric hand mixer.
If you need to approach this recipe in steps, combine your dry ingredients and then cover the bowl with plastic wrap until you’re ready to finish the recipe.

Double Chocolate Macadamia Nut Cookies

Makes 3 dozen cookies

Ingredients:

2 cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon cinnamon

½ teaspoon salt

1 teaspoon baking soda

1 cup packed brown sugar

1 cup granulated sugar

5 tablespoons butter (room temperature)

3 large eggs

1 teaspoon vanilla extract

1 cup raw macadamia nut pieces

1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, cinnamon, salt and baking soda.

In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar with granulated sugar and butter. Add eggs and vanilla. Mix in dry ingredients 1 cup at a time. Stir in macadamia nuts and chocolate chips.

Scoop tablespoon-sized mounds of cookie dough and place on the parchment paper. Leave 2-inches between the cookies. Bake for 7 to 9 minutes. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks.