Purdy’s Chocolates Recipes

 Eggnog Truffle

 
3/4 cup eggnog
1 1/2 cups white chocolate
40ml rum
Dash of cinnamon and nutmeg

Warm eggnog and chocolate to between 80-90 degrees Fahrenheit

Whisk together chocolate and eggnog

Fold in rum and spices

Pour into piping bag and fill chocolate cups or chocolate ball shells and any shape.

Get daily National news

Get daily Canada news delivered to your inbox so you'll never miss the day's top stories.

Sign up for daily National newsletter Get Started

By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.

If using a chocolate cup- dust with cinnamon.

Bailey’s Ganache center
(use for filling cakes, croissants or dried figs)

3/4 cup whipping cream
1 1/2 cups milk chocolate
40ml baileys Irish cream

Warm whipping cream and chocolate to between 80-90 degrees Fahrenheit

Whisk together until shiny

Fold in Bailey’s

To fill a dried fig
Massage the dried fig
Cut whole in base approx1/4 inch
Place piping bag in the hole and fill fig

Using tempered solid dark chocolate take the filled fig and dip up to the stem
Let chocolate set

To fill croissant
Using a already baked croissant
Cut 3 1/4 inch holes In the bottom
Full using piping bag
Drizzle chocolate over the top of the croissant

Cakes
Use ganache to fill the center of two layers of a cake