For some time now I’ve had a little shopping addiction at Whole Foods. Every time I go there I must get a bar of the pear and almond dark chocolate. It is simply my favorite flavor combination they have, not that there aren’t other good ones.
I recently got a bottle of pear liqueur just so I could make some pear and almond truffles. I was set to go, just in time for Valentine’s Day. Then I realized I used all my almonds to make the dark chocolate orange almonds. No problem, I’ll get more almonds. Oh wait, there is a problem.
The kids had a half day at school yesterday and today off as well. Yesterday before swim they were beyond tired and at each other like crazy, thus driving me insane. Then today after the gym we headed to the other side of town and Jack and Ewan fell asleep in the car. On the way home they were tired again and bickering and melting down. There is NO WAY I was going to the store to get almonds with this mad bunch.
I still had my heart set on these pear truffles though. I whipped up the ganache and put it in the fridge while I got the kiddos napping, not an easy task mind you. Then it was time to shape the truffles. I discovered some toffee bits Josh bought recently. Mmm, that sounded pretty tasty to me.
These are the perfect treat, whether for Valentine’s Day or any other day of the week. I know I don’t really need an excuse for a truffle, especially with some bubbly or red wine. These are creamy with a nice crunch on the outside and a hint of pear liqueur, I think I need some more!
Dark Chocolate Pear & Toffee Truffles
10 oz. dark chocolate, chopped finely
5 oz. heavy cream
2 Tbs. pear liqueur
1 c. toffee bits
Place the chopped chocolate in a bowl. Heat the cream in a small saucepan just until it begins to boil, pour over the chocolate. Allow to sit for five minutes to allow the cream to melt the chocolate. Whisk the mixture until smooth and creamy, whisk in the liqueur. Cover with plastic wrap and chill in the fridge for an hour.
Pour the toffee bits into a shallow bowl or plate. Use a small scoop to dish out the chocolate. Roll in the palm of your hand using two fingers and shape into a ball. Roll in the toffee bits to coat. Keep refrigerated if it is hot, otherwise room temp should be fine.
Yields: 25 truffles