Chocolate Truffle Recipe:

By Magriet

Ingredients:

Method:

1. Slowly melt chocolate in a bowl over boiling water.
2. Take care not to let the boiling water touch the bowl as this can cause the chocolate to burn.
3. Do this slow as the chocolate burns very easy.
4. When the chocolate has melted completely and the heated cream and stir until smooth.
5. Add liqueur and flavoring and stir well.
6. Allow ganache (chocolate and cream mixture) to cool down until it can be rolled into bite size balls.
7. Roll the cooled ganache into truffles and immediately roll them in cacao powder.
8. It is also possible to roll them in chocolate vermicelli, coconut, or any other covering of your choice.
9. Store the truffles in an air tight container in a cool place (not the refrigerator).
10. These truffles can be stored successfully for up to six weeks.

Experiment with different combinations of chocolate such as dark, milk, white and caramel.

A combination of half caramel “chocolate” and milk chocolate with peppermint liqueur and mint flavoring is a very good combination for truffles intended to be served in the place of after dinner mints.

Another very good combination is dark chocolate and milk chocolate with coffee liqueur.

This recipe is easy and fun to make and will stun your guests. Try it, it is worth the trouble.

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