Margarita Truffles

Secret Ingredient
✕

Margarita Marmalade

The tart flavor of Mexican limes, lemons and red limes is complimented with tequila and triple sec, to give you a truly unique marmalade and a memory of the Southwest.

Recipe

Margartia Truffles

From Chef Kristine Jensen of Cafe Botanica at the Tucson Botanical Gardens

Makes 40 truffles

Equipment:

1 11-14 cup food processor

1/4 oz scoop

2 cookie sheets

9×13 (approx.) shallow baking pan

2 sheets parchment paper

1 quart sauce pan

large bowl for mixing

Scale

Gloves

2 gallon plastic sealing bags

Truffle Ingredients:

6 1/2 ounces high-quality unsweetened chocolate, chopped

7 oz high-quality bittersweet chocolate, chopped

5 oz jar Cheri’s Margarita Marmalade

2 oz tequila

11 oz heavy cream

1. Place the cream in the sauce pan and bring to a boil.

2. Meanwhile, place the chocolate in the food processor and process into tiny crumbs.

3. Place the margarita marmalade on top of the chocolate in the processor, and begin

processing. Add half the hot cream through the top, then add the tequila and finish with the

remaining hot cream. Process until it is smooth and creamy.

4. Place in the pan and chill for at least 6 hours.

Finishing:

About 4 Tbsp. Unsweetened Cocoa for dusting

1. Using the 1/4 oz scoop, place scoops of the chocolate on the cookie sheets. Don’t worry about

how they look. Use all the filling.

2. Using gloves, roll the scooped chocolate into little balls.

3. Chill for about 15-30 minutes.

4. Place in the plastic bags (1/2 in each bag). Sprinkle the cocoa over the truffles and toss in the

bag. Bring to room-temperature before serving.

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