Chocolate Truffles

Chocolate Truffles
Chocolate Truffles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound plus 12 ounces good-quality bittersweet chocolate divided

  • 1

    C heavy cream

  • 3/4

    C or up to 10 or 11 Tbsp liqueur, or an equivalent amount of cream if you don't want to use liqueur

  • Powdered sugar]Good quality cocoa

Directions

Chop 12 ounces chocolate into chunks. Place the chunks in a food processor fitted with a metal blade and process until the chocolate is finely chopped. Bring cream to a boil. With the food processor running, add cream to chocolate and process until cream is completely incorporated. With the processor still running, add liqueur and process until incorporated. Refrigerate chocolate mixture until chilled. Using the powder sugar on your hands to keep the chocolate from sticking, roll a teaspoonful of the chocolate mixture into balls. Refrigerate again until chilled. Melt 1 pound chocolate in a double-boiler. Allow the chocolate to cook to about 90 degrees. Dip each chocolate ball into the melted chocolate, then place in the cocoa to coat. Refrigerate again. Store the truffles in the refrigerator. Remove and allow to rise to room temperature for at least one hour before serving.

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