Recipe
Additional info: Makes about 30
CHOCOLATE TRUFFLES
Serves: 10
Preparation time: 40 minutes If they like it, it serves 10 otherwise
Cooking time: 5 minutes
Totaltime: 45 minutes Additional info: Makes about 30
Ingredients
- 8 ounces good-quality semisweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons liqueur such as Cognac or Grand Marnier or plain vanilla extract
- 1/2 cup unsweetened cocoa, sifted
Preparation
-
Place chocolate in a bowl.
Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate.
Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine.
Cover with plastic wrap and refrigerate until firm, at least 2 hours. Sift cocoa over a baking sheet.
To shape the truffles use one of the following methods:
1. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat.
2. using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Drop into cocoa; roll each truffle in cocoa to coat.
Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.
main ingredients:
cuisine:
France
specific recipes:
entertaining
season and occasion: Christmas
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Chocolate almond cake
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Chocolate brownie cookies
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Chocolate Irish whiskey cake
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New york-style cheesecake with chocolate crust
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