Tuesday, December 16, 2008

Truffes au Chocolat - Chocolate Truffles

Now that we have taken care of Christmas dessert, let talk sweets!

My favorite this time of the year is the infamous Chocolate Truffle!! You may have guess, I love chocolate!

Truffles are a great gift to bring to a party, or for friends and school teachers...I know they are always appreciated!

These are relatively easy to make, and you may flavor them with your favorite liqueur, or coffee...

Truffes au Chocolat
Chocolate Truffles

1 cup heavy cream
4 Tbsp butter
2 Tsp light corn syrup
18 ounces bittersweet chocolate, chopped
6 Tbsp Grand Marnier, or other liqueur
1/2 cup unsweetened cocoa powder

In a medium heavy saucepan, bring the cream, butter and corn syrup to a full boil over medium heat. Turn off the heat and add the chocolate. Gently swirl to cover the chocolate with the cream, but do not stir. Add the liqueur and let stand for 5 minutes.

Slowly whisk to combine. Refrigerate the mixture, stirring with a wooden spoon every 10 to 15 minutes. After about 45 minutes, the chocolate mixture will thicken and you'll have to stir more frequently, every 3 to 5 minutes.

When thick enough to scoop, use 2 small spoons and scrape the chocolate to form into a ball. Transfer balls to cookie sheet lined with parchment paper. Refrigerate again for at least 15 minutes. Then roll balls in the palm of your hand to shape and drop them in a bowl filled with cocoa powder. Roll into the bowl until Truffle is completely covered.

They keep in the refrigerator for a couple of weeks! Merry Christmas!!

You may forgo the liqueur: just reduce the chocolate quantities from 18 oz to 16 oz.

If you want white truffles, replace the cocoa powder by confectioner sugar.

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