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Chocolate Truffle Recipe:
By Magriet
Ingredients:
- 500g Good quality baking chocolate
- 125ml Fresh cream
- 25ml Liqueur
- 5ml Flavoring to complement liqueur
Method:
- Slowly melt chocolate in a bowl over boiling water.
- Take care not to let the boiling water touch the bowl as this can cause the chocolate to burn.
- Do this slow as the chocolate burns very easy.
- When the chocolate has melted completely and the heated cream and stir until smooth.
- Add liqueur and flavoring and stir well.
- Allow ganache (chocolate and cream mixture) to cool down until it can be rolled into bite size balls.
- Roll the cooled ganache into truffles and immediately roll them in cacao powder.
- It is also possible to roll them in chocolate vermicelli, coconut, or any other covering of your choice.
- Store the truffles in an air tight container in a cool place (not the refrigerator).
- 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.
A Touch of Coffee Pumpkin Truffles
What You Need:
- 2 1/2 C vanilla wafer cookies, crushed
- 1 C toasted almonds, ground
- 1/2 C powdered sugar, sifted
- 2 tsp. cinnamon
- 1 (6 oz.) pkg. semi sweet chocolate chips
- 1 C pumpkin puree
- 1/3 C coffee liqueur
How to Make It:
- Place the crushed cookies and the ground almonds into a large mixing bowl.
- Sift the powdered sugar over the top of the cookies and almonds.
- Sprinkle in the cinnamon and toss the ingredients to cover well.
- Add the chocolate chips to the mixture and toss again to make sure the chips are completely mixed in.
- Fold in the pumpkin puree and pour the liqueur over the top.
- Mix with your hands until combined together well.
- Roll mixture with your hands into 1 in. balls.
- Place the balls on a baking sheet lined with wax paper about 2 in apart.
- Place in the refrigerator at least 2 hours or until the truffles are firm.
48 Truffles
Apple juice may be substituted for the coffee liqueur if you prefer. Roll the balls in sifted powered sugar, coconut or ground almonds or dip them in melted semi sweet chocolate. If dipping in chocolate return them to the refrigerator to chill until the chocolate is set.
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