CHOCOLATE-YEMA TRUFFLES

October 13, 2011 Dexie Jane Chocolate Truffles, Chocolate Yema Balls, Chocolate Yema Truffles, desserts, Easy Truffles, Filipino Dessert, Filipino Sweets, Filipino Yema, How To Make Truffles, How To Make Yema, Pinoy Desserts, SWEET TREATS, sweets, truffles, Yema Ball, Yema Recipes, Yema Truffles

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

Print Recipe

Ingredients

3 egg yolks
1 can condensed milk
1 bag semi-sweet chocolate chips(divided)
3 tbsp butter

Instructions

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. Set the coated yema balls into a platter to set for 5 to 10 minutes.