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.
- 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.