Boozy Treat Recipes for Episode #24: Sweet Nuit and Siren On Call

For EP#24, I skipped the cocktails and recommended two decadent (and boozy) truffles: Sweet Nuit and Siren On Call. These treats were inspired by author Megan Hussey's works Under Cover of the Night and Naked Siren: Port Emerald After Dark.

by 3dstage on deviantart.com (CC BY-SA 3.0)

Sweet Nuit

• 1/3 cup blueberry, strawberry, vodka, basil puree*
• 2/3 cup heavy cream
• 9 ounces of finely chopped bittersweet chocolate 
• 1/2 tsp vanilla extract 
• 1/2 cup unsweetened cocoa powder

To make the puree:

1. In a food processor or blender: combine 3/4 cup strawberries, 1/2 cups blueberries, 1/4 to 1/3 cup vodka, and 3 basil leaves. Mix until it's smooth.
2. Once it's mixed, taste the puree. If needed, add sugar or honey to taste. 
3. After measuring out the puree needed for Sweet Nuit truffles, you can store any remaining puree in a non-reactive container and refrigerate it. The puree can be kept for up to 4 days.

To make the truffles:
This recipe is a modification of Bleeding Truffles by Elizabeth LaBau on about.com. Please refer to that site for instructions on how to prepare and form the truffles.

Siren On Call

• 1 cup chopped white chocolate 
• 3 tbsp maple syrup 
• 1/2 cup bourbon 
• 2.5 cups crushed butter or sugar cookies 
• 1/2 powdered sugar 
• 1 cup finely chopped walnuts or cashews

To make the truffles:
This recipe is a modification of Rum Balls by Elizabeth LaBau on about.com. Please refer to that site for instructions on how to prepare and form the truffles.