I love to share recipes. I’m not one of those who hides them away, not revealing the “secret” ingredient in my sauce or soup. Which is good, actually, since I have a blog!
But oddly enough, there is one recipe that I’ve held dear to my heart, and I have no idea why. It’s one I copied from one in my mother’s collection. The original recipe was an Italian cake – Segretto della Dama. And it was incredible, especially with the addition of an buttery coffee icing my mother made.
Many years ago I decided to turn the cake recipe into rum balls. I made this twist specifically for a Chocolate and Champagne gala in my town. Being a local cateress, I was asked to participate, and ended up winning! They were a big hit, for a good reason.
Truffles, real ones, are made from chocolate and cream, and are best made by a true confectioner. They are named after the fungus known as truffles because of their physical similarity. Sort of lumpy brown spheres.
Rum balls, on the other hand, have a crushed cookie or cake mixed in with the other ingredients. They’re much less delicate and easier to make, but that doesn’t make them less yummy.
The reason I named this confectionery truffle balls because it’s like a rum ball and sort of looks like a truffle! I call them “Florentine” because of the recipe’s Italian heritage!
Normally, these truffle balls are made with ladyfingers – the soft kind – not Savoirdi biscuits, which are the only kind I can find locally.
If you can’t get them either, an option is to make a high quality pound cake and lighten it by folding a couple whipped egg whites into the batter before baking.
Even though it’s really not like me to take major shortcuts in the kitchen, I picked up a pound cake at the store to substitute for the ladyfingers. It’s a heavier texture than lady fingers, but it works, and has a neutral flavor.
So here’s the recipe for my truffle balls. I think you’ll find them exquisite, in spite of the purchased pound cake! Since I know how good they are, I doubled the recipe!
Makes about 2 dozen balls
1/2 cup of whole almonds, approximately 2 1/2 ounces
3 ounces semi-sweet chocolate chips
8 ounces ladyfingers or pound cake, broken up
1 tablespoon cognac, or to taste
4 ounces unsalted butter, at room temperature
1 tablespoon powdered sugar
First, toast the almonds in a skillet on the stove. Let them cool completely. Or, do this the day before. Place them in the food processor and process them until coarsely ground.
Add the chocolate chips and process until the chocolate is a similar texture to the almonds.
Add the pieces of pound cake and process again.
Add the tablespoon of cognac and sprinkle it into the food processor. If you want these to taste strongly of cognac, add more. I didn’t. Then add the butter and powdered sugar.
Process until a “dough” is formed.
Place the dough in a bowl, cover it, and refrigerate for at least one hour.
Meanwhile, sieve a mixture of 2 parts cocoa powder and 1 part powdered sugar in a small bowl. You will only need about a total of 3-4 tablespoons total for this batch of truffles.
Roll teaspoon-sized balls of the dough with your hands, or use a small cookie scoop, and them place them in the cocoa mixture.
Toss a few balls at a time in the cocoa mixture to coat completely, then place in a ziploc bag.
These truffle ball aren’t stable at room temperature for long because of the butter. I wouldn’t serve them at a party that lasted hours, unless I kept replenishing with chilled ones.
Also, these truffles freeze really well. I’ve made multiple batches of them for the holidays in previous years, and just pull them out of the freezer before guests come over. They’re a nice little treat.
What you taste when you eat one of these is buttery chocolatey goodness, along with some almond and cognac flavor. They’re quite lovely!
If you make these, be prepared to want to triple the recipe next time!