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Ingredients
- 1/4 cup heavy cream
- 2 Tsp. kahlua, grand marnier, amaretto, framboise, creme de menthe (whatever flavor you want)
- 6 ounces German sweet chocolate - broken up
- 4 Tbsp. sweet butter, softened
- Powdered unsweetened cocoa
Details
Servings 24
Preparation
Step 1
1. Boil cream in a small heavy pan until reduced to 2 Tbsp. Remove from heat and stir in liquor and chocolate. Return to low heat, stir until chocolate melts.
2. Whisk in softened butter. When mixture is smooth pour into a shallow bowl and refrigerate until firm - about 40 minutes.
3. Scoop chocolate up with a teaspoon and shape into 1" balls. Roll the truffle in unsweetened cocoa.
4. Store truffles covered in refrigerator. When you are ready to eat let truffles stand at room temperature for 30 minutes.
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