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I adore truffles, and they are so easy to make!  If I am flavoring them with a liqueur, herb or spice, I use semi-sweet (around 62%) chocolate so that the flavor of the liqueur, herb or spice comes through.  If I am making straight truffles, I use bittersweet (70%+) chocolate.  Always choose an exceptional variety, such as Askinosie or Valrhona.

Ingredients
8.8 oz. semi-sweet chocolate (or a combination of semi-sweet and bittersweet)
½ cup heavy cream or creme fraiche
2-3 Tablespoons amaretto
Cocoa powder

You will also need:
Saucepan and lid
Chef’s knife
Small bowl
Plate for serving

Instructions
Cut the chocolate into small pieces and set aside.

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Heat the cream uncovered in a saucepan over medium heat until it is starting to bubble. Remove from heat and add the chocolate. Let it sit covered for 5 minutes. Uncover and stir until creamy. Add the amaretto and stir again to combine.

3

Cover and refrigerate until set (about 2-3 hours).

Remove from the refrigerator and let sit at room temperature for about 10 minutes until it is pliable enough to shape.   Scoop out a teaspoonful of chocolate and quickly shape with your hands into a small ball.

4

Roll in cocoa powder. When all truffles have been rolled and coated, cover tightly.  Refrigerate again until ready to serve.

5

About 30 minutes before serving, place the truffles onto a serving tray to rest at room temperature.

Note that various types of alcohol and toppings can be used – kahlua, champagne, wine, chopped nuts, melted chocolate, coconut, etc.

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