It was about this time last year that I discovered margaritas. I’ve been old enough to drink for a minute, but I just assumed tequila wasn’t for me and wound up missing out on years of that sticky sweet, boozy goodness. So it’s been my goal of late to consume margaritas as often and in as many ways as possible. These creamy, limey, crumbly truffles are a great “anytime” way to get all the flavor of a refreshing margarita without getting sloshed during the middle of the day (no judgment). I started with a great base recipe of Desserts 4 Today’s “Grown Up Chocolate Bourbon Balls” and switched out the ingredients to fit my now favorite drink.
White Chocolate Margarita Truffles
(makes 25-28 truffles)
- 6 oz. white chocolate chips
- 6T butter
- 7 oz. Nilla® Wafers
- 4T gold tequila (If you want a sweeter truffle, switch out 1T of tequila for 1T of Triple Sec)
- zest and juice of one lime
- sea salt
- Pulse Nilla Wafers in food processor until crumbed. It should amount to 2 cups of crumbs.
- Melt butter and white chocolate chips in microwave until just melted.
- Add the tequila and lime juice to the butter and chocolate, and stir until blended.
- Stir in 1 ½ cups of crushed cookies (save the rest for coating).
- Stick that in the fridge for about 20 minutes, stirring frequently.
- Scoop into balls using your trusty 2t scoop, roll in left over cookie crumbs, and sprinkle each one with a bit of sea salt.
- Refrigerate for another 20 to 30 minutes (or until hard to the touch) and then consume en masse.
Oh my-garita. Did I mention creamy, limey, and crumbly? And, oh yea, perfect for that Cinco de Mayo party that you’re attending next weekend. Enjoy and eat responsibly!