Thanks to my favorite Filipina Actress Ms. Marian Rivera, who’ve inspired me to make truffles, coz now I can’t stop, Haha! I first made red velvet cake truffles, then I made chocolate truffle pops which I haven’t posted yet, and now here are chocolate-yema truffles. WARNING, these can be detrimental to your diet. They are so decadent that you’d find yourself fighting with yourself about not having another 1 then you’ll end up chastising yourself after finishing the 3rd or possibly the 4th truffle. If you can discipline yourself to only have 1 chocolate-yema truffle a day, then good for you. If not, try to limit 2 per day. That’s All! (count how many times I said “yourself”)
I adapted the yema recipe from Panlasang Pinoy. The recipe called for butter which I’ve never really used before in yemas but I thought I’d try. It also asked for crushed peanuts but I decided to use chopped chocolate instead. You can skip that part if you want of course.
| Chocolate-Yema Truffles |
- 3 egg yolks
- 1 can condensed milk
- 1 bag of semi-sweet chocolate chips(divided)
- 3 tbsp butter
- Melt butter in a pot. Add the condense milk. Stir and cook for about 3 minutes.
- Add the egg yolks and continue to stir. Lower your heat and keep stirring until the whole thing thickens. About 15-20 minutes.
- Transfer the yema into a bowl to cool completely. Stick the bowl in the fridge if you want to.
- Chop about a handful of the chocolate chips. Once the yema is cooled, add the chopped chocolate chips. Mix the two together until well incorporated. Using a spoon, scoop up some of the yema and chocolate mixture, roll using the hands to create a mini-ball. Repeat with the rest of the yema-chocolate mixture. This recipe makes 20 balls.
- FYI: It could get oily while rolling so just wash and dry your hands as you go along.
- Store the yema balls in the fridge to set and firm up for an hour or 2.
- Melt the remaining half of the chocolate chips in a bowl using the microwave. About 1 minute and 30 seconds. Stir the melted chocolate until smooth. Roll the yema balls into the melted chocolate using a spoon. Repeat with the rest of chocolate chips to coat more yema balls. (The picture is from the red velvet cake truffles)
- Set the coated yema balls into a platter to set for 5 to 10 mminutes.
Add colorful decorations to the truffles if you want. I decided to just keep them simple. Enjoy.
We at the home kitchen can’t keep up with you, my DY friend!
so many recipes to try, so little time! 
but with this one, just by looking at the photo alone, I’m really going weak at the knees as yema and chocolates separately are my weaknesses and together, you’re right, detrimental to the diet indeed AND more importantly, to the family’s cholesterol levels! But can’t wait to try this soon. You and MR will really hit it off when you do finally meet:-) Best regards!
P.S. And the MR photo is cute – the “wannabe cuz!”
@Ginny, gotta keep up, hehehe. A little bit of everything is not bad. Like they said, moderation is the key. I’d rather have a small bite than deprive myself, then I’ll just work out for an hour,
WOW!. You did a great recipe in just a simple yema. I love yema very much!