In the Kitchen: Edible Party Favors

Friend of the Show, Chef Barbara Mojon Gugnoni, was in the kitchen with Teresa to show us some of her ideas for edible party favors to give that are sure to remind your guests of your big day and the fun they had sharing it with you.

Chocolate Truffles for Wedding Favors

5 ounces bittersweet chocolate (60% cacao)

¼ cup heavy cream

1 tsp. corn syrup

Pinch of salt

1 Tbsp. unsalted butter cut into small pieces and softened

½ tsp. vanilla extract

1 Tbsp. liquor

Process chocolate in food processor until very finely chopped.  Place in heat proof bowl.  Warm cream, syrup and salt over low heat just until hot, do not let boil.  Pour cream mixture over chocolate and cover with foil for 3 minutes.  With heatproof rubber spatula slowly stir chocolate and cream together until chocolate is fully melted and mixture is smooth.  Add vanilla extract and liquor and stir.  Gently and slowly add butter pieces stirring to melt butter into warm mixture.  Let sit out until mixture has come to room temperature then place in refrigerator until the mixture has firmed up enough to roll.  (Approximately 2 hours or you can store in refrigerator for up to 2 days.) 

Scoop out mounds of the chocolate (approximately 2 teaspoons for each truffle) and roll into rough balls. 

Coat truffles with your choice of topping:  chopped toasted hazelnuts or almonds, chopped toasted coconut, sifted mixture of cocoa powder and confectionary sugar or dip in tempered chocolate for a chocolate shell on the truffle.  Pair the topping choice with your liquor choice to continue the flavor of the truffle.  Refrigerate truffles.  Remove from refrigerator one half hour before serving.

Makes 25 truffles.  Recipe can be multiplied to make large quantities.