chocolate liqueur truffles

By sarey

Truly melt in your mouth truffles

Ingredients

• 16 oz good chocolate
• 3/4 c heavy cream
• 1/2 lb of butter
• 1 1/2 to 3 T liqueur
• **I have used kahula and creme de menthe with good success on both ( you may have to add more liqueur to taste)
• 1 lb chocolate candy coating

Preparation

Step 1

Place chocolate and heavy cream in a double boiler and heat until melted. Remove from heat and add the butter--stir until melted. Add desired liqueur.

Pour chocolate mixture into a pyrex pan, cover with plastic wrap and chill.

Once the mixture has set, scoop chocolate out by the spoonful (in desired truffle size) and roll in to a ball; place on a parchment lined baking sheet--chill again.
**this is messy--I found that just rolling them in my hands worked well or use a large melon scoop--

melt chocolate coating ( I like ghirardelli the best--it is very easy to work with)

Dip truffles in melted coating. Chill until set.