LCBO Food & Drink Autumn 2017

A SPLASH OF LIQUEUR BY JULIA AITKEN  •  PHOTOGRAPHY BY DARREN KEMPER

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH FRUIT LIQUEURS.

MILK CHOCOLATE CHERRY TRUFFLES recipe on page 158

Who doesn’t crave a chocolate truffle (or three) now and then? As if being the ultimate in decadence isn’t enough, these extravagant little bites are ridiculously easy to make. They also keep well in the fridge or freezer so you can haul them out—ta-dah!—any time you need to raise your hosting cred a notch.     Milk chocolate makes our version ultra-creamy and just a splash of liqueur adds deep, fruity flavour and renders the truffles a grown-up treat. We love the sweet cherry-almond notes of Heering Cherry Liqueur ( LCBO 227140, $40.60), especially when it’s used to plump the dried cherries that form a sweet surprise in the centre of the truffles.     But if cherry isn’t your thing, the recipe is a cinch to customize by changing up the fruit filling and liqueur. Try using chopped dried apricots and Bols Apricot Brandy ( LCBO 15628, $20.10), tossing the finished truffles in toasted coconut. Dried cranberries teamed with the orange hit of Grand Marnier ( LCBO 1784, $48.20) work well, too, especially if you roll the truffles in grated white chocolate. Or pair up chopped dried strawberries with the black raspberry liqueur Chambord Royale ( LCBO 111443, $40.10) and coat the truffles with finely chopped macadamia nuts.

FOOD & DRI NK AUTUMN 2017 13