Wabariigi Truffles
3 servings
30 minutes
Wabariigi truffles are an exquisite dessert inspired by Estonian culinary traditions. Delicate chocolate balls infused with a light vodka aroma create a rich, velvety texture. White and dark chocolate intertwine to offer a harmonious blend of sweetness and richness. Adorned with cornflowers, they gain an elegant appearance and subtle floral notes. These truffles are perfect as a luxurious treat alongside a strong coffee or as a festive dessert that captivates from the first bite. Their preparation requires patience and attention to detail, but the result is worth every minute—small masterpieces embodying the balance of classic and culinary art.
1
Truffles: melt butter and cream in a saucepan.
- Butter: 30 g
- Heavy (double) cream: 40 g
2
Add white chocolate in pieces. The mixture must be stirred constantly until it becomes homogeneous.
- White chocolate: 550 g
3
Add bread and vodka.
- Chocolate shavings (crumbs): 30 g
- Vodka: 50 ml
4
Put the truffle mass to cool in the refrigerator.
5
Once the mass cools down, form small balls with a teaspoon and place them back in the refrigerator.
6
For coating: melt both chocolates in separate pots over a steam bath.
- White chocolate: 550 g
- Dark chocolate: 200 g
7
Dip the balls in white chocolate on one side and dark chocolate on the other, and decorate with cornflowers.
- Dried cornflower petals: 3 pieces
