Seattle Chocolates Truffles and a Giveaway!

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A few weeks back I posted a recipe for White Chocolate Lemon Truffles and lamented the loss of my favorite Seattle Chocolates truffle flavor. Wouldn’t you know it, someone over at Seattle Chocolates read my little blog and I was contacted by their brand manager with an offer to taste some of their newest creations. Sometimes, blogging has its perks! Free chocolate is a pretty sweet deal. Of course, I couldn’t possibly keep all the deliciousness to myself! I also couldn’t stop myself from eating all the amazing truffles they sent me though. Thankfully the kind people at Seattle Chocolates agreed to host a little giveaway. That’s right! Free chocolate for one very lucky reader! Maybe you?! I’m so excited I can’t stand it! Bakerlady’s very first giveaway! Yippee!

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White Chocolate Lemon Truffles

Seattle Chocolates used to make an incredible white chocolate orange truffle. They had a gold wrapper with a creamy white chocolate truffle inside. When I was a teenager who didn’t have to worry about things like love handles, cellulite and flab, I would eat them by the handful. My first job was at a Hallmark shop (best job ever!) and we had a bin of loose Seattle’s Chocolates in various flavors. Those bins of golden wrapped deliciousness were one of my favorite things to restock because I’d sift thru them as I went, pulling out all the white chocolate orange flavored truffles.

As I searched online I discovered that the orange truffles are no longer made. Sad day. But all is not lost! They have a lemon version now. And I love love love all things lemon. So what did I do? I made some.

Teenage Tonya would have just purchased a bag. It’s only money right? Single income, two kids and bills to pay Tonya has too much frugality flowing thru her veins to spend $42 on truffles. I also would rather not figure out how to keep from eating two-and-a-half pounds of chocolate.

These truffles are exactly the same consistency I remember. A little firm, a little soft. Perfectly creamy and rich. The lemon flavor is just enough to give you a hint of tart flowing thru silken white chocolate. The dusting of lemony sugar on the outside makes these refreshing little truffles simply stunning.

White Chocolate Lemon Truffles

adapted from Wit & Whistle

1/3 cup plus 1 Tbsp. heavy cream
grated zest of 1 lemon
9 ounces good quality white chocolate, finely chopped
pinch of salt
1/4 cup (1/2 stick) unsalted butter, cut into thin slices
2 tsp. freshly-squeezed, strained lemon juice
superfine granulated Sugar, for coating
grated zest of 1 lemon, for coating

In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally. Remove from heat, cover tightly and let sit for 20 minutes.

Combine the white chocolate, salt, and butter in medium heatproof bowl. Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer. Remove from heat. Strain through fine-meshed strainer into white chocolate mixture. Press down on the lemon zest left in the strainer to extract all the liquid from it.

Place white chocolate mixture over a pot of warm water on low heat* (water should not touch bottom of bowl). Stir the chocolate frequently just until almost melted. Remove the bowl from the warm pot. Stir until the chocolate is melted and smooth. Stir in lemon juice. Transfer the mixture to a small bowl. Chill at least 4 hours, covering tightly when cold. While truffle mixture is cooling, zest one lemon into 1/2 cup of superfine granulated sugar and cover.

To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in lemon sugar until well-coated. Store truffles airtight in refrigerator for up to one week or freeze for longer storage. To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

Chocolate Chip Cookie Dough Truffles

The only time I’ve ever cared about the raw eggs in cookie dough was when I was pregnant. Honestly, I figured if I got sick eating something so delicious it would be worth it. Until I was growing another human that is. Those months were torture. The things we do for our children. If I had known about these cookie dough truffles back then, I’m sure I would have gained about 100 pounds with each pregnancy. Now that the little munchkins are hovering around mixing bowls waiting to lick the batter/spoon/bowl/anything with dough clinging to it, I find that I’m mildly guilt ridden at the idea I could make them sick. Nevermind that I never once felt ill after “helping” my mom with cookies as a kid. Chalk it up to societal pressure. Am I the only one who feels it?

Finally, I found an answer. These delightful little bites hold all the perfect flavor of chocolate chip cookie dough and no eggs. Oh sweet joy! And for those of you who love cookie dough ice cream, just freeze smaller balls and drop them into some plain vanilla — ah-mazing.

We start with a basic cookie dough, but instead of eggs, use a little milk to give it the right consistency. And, since we’re making small truffle sized treats, use mini chocolate chips instead of the full size version. Cover and chill the dough about an hour. Yes, you will want to just eat it immediately. I can’t give you any tips on how not to. A spoonful or two may have found its way into my gullet.

Then we roll the dough into bite sized balls and pop it into the freezer to chill up a little more.

Finally, a little dunk in some chocolate to contain all that sweet dough goodness inside a decadent shell. I’m a fan of the dip, scoop, tap, swoosh method. You’ll need a bowl of melted chocolate, some waxed paper, two forks and your chilled dough balls.

Dip in chocolate.

Scoop it up with a fork.

Tap off the excess and swoosh it off the fork (with another fork) onto the wax paper to firm up.

Then, drizzle with a little melted chocolate for that truly professional look.


And, absolutely scrumptious.

Print Recipe for Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles
from Eat. Drink. Smile.

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips

14 oz semi sweet or milk chocolate chips
1 T shortening


Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or stir by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate and shortening in microwave until smooth. Using forks as a dipping tool, dip cookie balls into chocolate to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Double Chocolate Raspberry Truffles

This is one of my favorite recipes. It requires practically no skill at all, the time commitment is very short and the payoff is HUGE. Your friends will think these chocolates belong in a fancy boutique somewhere. Where people handle things with white gloves and there’s soft music playing in the background. The smell alone makes me think I’m in an old-fashioned chocolatier. (inhale deeply) Oh, it’s so decadent. I’ve made hundreds & hundreds of these truffles in various flavors and they are all fabulous. I always put them in little mini-cupcake liners. Somehow, everything looks better when wrapped in a crimped paper shell. This newest variety I put together for my end of year MOPS tea tomorrow. I can’t wait to share them with my gals! [Read more…]

OREO Truffles

Easiest recipe ever. Seriously. You will be amazed at how simple these are. And how many compliments (and marriage proposals) you’ll get from people eating these. They are amazing.

If you have a food processor, these literally take about 3 minutes to throw together. Crushing the cookies by hand will up the prep time a little – just throw them in a Ziploc bag and pound away with a mallet or small soup pot. Prep will still be under 10 minutes. If you have time, I prefer to pop the batter for these in the fridge (after step 2) for about a half hour – before dipping them. Just makes the dipping process a little easier. Enjoy! [Read more…]

Double Chocolate Orange Truffles

When I was working my first job at a local Hallmark store, my biggest temptation were the bags of White Chocolate Orange Truffles at the front of the store. They were made by Seattle Chocolates, and they were fantastic. Creamy white chocolate with a hint of orange flavoring. Mmmmmm. I’m making little treats for a ladies luncheon at my church this weekend and decided to do my best recreation of the truffles I adore. But, since I didn’t want to hand dip over 100 truffles, I shaved a Terry’s Chocolate Orange with my microplane zester (one of my most favorite kitchen tools) and rolled the truffles in that. Viola. Double Chocolate Orange Truffles.
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Decadent Chocolate Truffles

Chocolate truffles are a total indulgence. Rich, smooth and luscious. These truffles take some time, but are totally worth it. Especially since one batch makes dozens and dozens of truffles that you can customize however you like. My kids helped me with these. And by “helped”, I mean that they hovered around the bowl until the beaters were available and then begged for the truffles once they were done.

Best Part of Truffle Making

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