I have read that both invert sugar and alcohol help extend the shelf life of truffles.
I’m using 1-3/4 lbs of chocolate (4 oz unsweetened, 8 oz 60%, 8 oz 52%, 8 oz 31% milk), and going to add 1T of Lyles to it, but I was also going to add about 3T of alcohol (which is, officially, about 1/2 as much as most truffles-with-alcohol use).
However, I only have 1 small bottle (i.e., the little tiny kind) on hand—about 2T—of Khaluah. I do have some nice Penzy’s vanilla, though, and I was wondering if a tablespoon or two of that would also have a preservative effect. I didn’t know if only certain types of alcohol work—for example, liquors, but not whatever they make vanilla in.
Do you think that would give a too-strong vanilla flavor? The chocolate is (mostly) callebut—the 100% is ghiradelli—and none have vanilla.
If it doesn’t seem like it would work well, I can always stop by the ABC and pick up some Frangelico and use it instead of the khalua and vanilla.
Thoughts, oh, those of you wise in the ways of booze?