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Chocolate Truffles |
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MAKES
TWENTY-FOUR
12 oz plain (semisweet) chocolate
5 tbsp double (heavy) cream
2 tbsp coffee liqueur, such as Tia Maria, Kahlüa or
Toussaint
8 oz good quality white or milk dessert chocolate |
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1 |
Melt 8 oz of
the plain chocolate in a heatproof bowl set over a pan of
barely simmering water.
Stir in the cream and liqueur.
Chill the mixture for 4 hours, until firm.
Divide the mixture into 24 equal pieces.
Quickly roll each into a ball.
Chill for about 1 hour, or until the truffles are firm
again. |
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2 |
Melt the
remaining plain, white or milk chocolate in separate small
bowls.
Using two forks, carefully dip eight of the truffles, one
at a time, into the melted plain chocolate. |
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3 |
Repeat to
cover the remaining 16 truffles with the melted white or
milk chocolate.
Place the truffles on a board or tray, covered with wax
paper or foil.
Leave to set before placing in individual mini paper cases
or transferring to a serving dish. |
Tasty alternatives:
GINGER
Stir in 1/4 cup finely chopped crystallized ginger.
CANDIED FRUIT
Stir in 1/3 cup finely chopped candied fruit, such as
pineapple and orange.
PISTACHIOS
Stir in 1/4 cup chopped skinned pistachio nuts.
HAZELNUTS
Roll each ball of chilled truffle mixture around a whole
skinned hazelnut. |
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