LOCATION: Recipes >> Candy >> Truffles 21
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Truffles 21
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Truffles
1/4 cup of heavy cream
1/4 cup of butter (softened)
6 oz. bittersweet chocolate.
Boil the cream until it thickens.
Add the chocolate (broken so it melts faster) and heat until melted.
Add butter and stir till melted and mixed. Then whisk in 3
tablespoons of your favorite liqueur, pour into a bowl and chill.
Stir several times during the chilling process, and when the stuff
is firm, shape it into balls and roll in cocoa, or whatever strikes
your fancy. I made:
Kahlua dipped in chocolate
Drambuie rolled in cocoa
mint/Baileys rolled in powdered sugar
Frangelico rolled in chopped nuts
Rum rolled in granulated sugar with cinnamon.
Store them in the fridge, and bring them out shortly before serving
to soften up some.
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