- This topic has 1 reply, 1 voice, and was last updated December 16, 2010 at 2:26 pm by .
- December 16, 2010 at 2:26 pm #289484
12 ounces semisweet chocolate, cut up
1/4 cup whipping cream
1 tablespoon orange, raspberry, cherry, or coffee liqueur or whipping cream
36 hazelnuts, macadamia nuts, unblanched whole almonds, pecan halves, and/or walnut halves (optional)
Chopped nuts, powdered sugar, and/or unsweetened cocoa powder (optional)
8 ounces chocolate- or vanilla-flavored candy coating, cut up (optional)
2 ounces chocolate- or pink vanilla-flavored candy coating (optional
In heavy medium saucepan combine chocolate and the 1/4 cup whipping cream.
Cook over low heat for 4 to 5 minutes or until chocolate melts, stirring frequently. Remove from heat. Transfer to a mixing bowl.
Refrigerate about 30 minutes or until mixture is slightly cool to the touch. Stir in liqueur or the 1 tablespoon whipping cream. Beat with an electric mixer on low speed for 3 to 4 minutes or until stiff.
Line a baking sheet with waxed paper. Shape chocolate mixture into 1-inch balls.
If desired, press a whole or half nut into center of each ball; reroll until smooth. Place on prepared baking sheet. Freeze about 15 minutes or until firm.
If desired, roll balls in chopped nuts, powdered sugar, and/or cocoa powder.
Or, in heavy small saucepan heat and stir the 8 ounces candy coating over low heat until melted and smooth. Quickly coat truffles, one at a time, with coating; let excess coating drip off. Place truffles on prepared baking sheet. Let stand about 30 minutes or until set.
If desired, in small heavy saucepan heat and stir the 2 ounces candy coating over low heat until melted and smooth. Cool slightly.
Transfer to a small freezer bag; snip a tiny piece off one corner. Pipe coating onto truffles.
Makes about 36 truffles
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