Does anyone know if St. Germain elderflower liqueur would work in a Chocolate Truffles recipe?
It seems like it might get a little lost flavor-wise, IMO, but yes, it would "work" as a direct sub for any other liqueur.
Since it's such a delicate flavor, I might try it in a white chocolate truffle - that way it wouldn't have any competition.
The white chocolate sounds like a good idea...I was afraid it would get overpowered by the dark chocolate.
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