This is one of my favorite and most decadent recipes. I have been making these truffles forever and they are always a hit. I use store-bought yellow cake for the crumbs, or a package mix will also work perfectly. The cake crumbs give the truffles a wonderful texture, so it is really worth the effort. I also change the amounts of chocolate I use according to how I feel on the day; a little more will make them sweeter, and we can all use a bit more sweetness in our lives.

Recipe courtesy of Roanoke, Texas, Cookie Swap

Show: Food Network Specials

Episode: Holiday Cookie Extravaganza with Sara Moulton

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Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 10 to 18

Level:: Easy

Ingredients

3 tablespoons mango jam
1 1/2 cups yellow cake crumbs
2 tablespoons Irish Cream Liqueur (recommended: Bailey's Irish Cream)
2 ounces unsweetened chocolate, melted
2 ounces semisweet chocolate, melted
1/2 cup walnuts, coarsely chopped

Directions

In a medium bowl, mix the jam, cake crumbs and liqueur. Mix in the melted chocolate. Roll batter into 2-inch balls and then roll in chopped walnuts. Transfer balls to a cookie sheet and refrigerate until set, about 20 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Sandy's Sinful Truffles
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 10 to 18
Ingredients: 3 tablespoons mango jam; 1 1/2 cups yellow cake crumbs; 2 tablespoons Irish Cream Liqueur (recommended: Bailey's Irish Cream); 2 ounces unsweetened chocolate, melted; 2 ounces semisweet chocolate, melted; 1/2 cup walnuts, coarsely chopped