Chocolate Truffles
Cream, alcohol and chocolate. Again, I found this a long time ago and have no idea where. The recipe now exists as a scribbled note on a greasy piece of paper. But the amount of grease on it is testimony to how good these are. These are no works of art when I’m done with them, but they eaten so fast that I don’t think anyone notices.
Boozy Chocolate Truffles
Servings 24 Pieces
Ingredients
- 12 oz. Good quality chocolate. Use Chipits, use Callebaut, all will work
- 1 cup Heavy Cream (whipping cream)
- 4 oz. Butter
- ½ oz. Alcohol of your choice: Rum, Brandy, Whiskey etc.
- 1 lb. Good quality coating chocolate. I like the Belgian Chocolate wafers from the Bulk Barn
Instructions
- Put 12 oz. chocolate into a medium bowl.
- In a small saucepan, heat cream until almost boiling, then pour over chocolate. Stir, and let cool until thickened.
- Cream butter in a small bowl, then whisk into chocolate mixture until combined.
- Continue to whisk, slowly adding rum until combined. Even though I am tempted to add a considerable amount of booze, much more than 1/2 oz. just makes alcoholic pudding. Good in its own right, but not what we're after here.
- Chill until solid enough to roll into 1" balls.
- Place balls on a parchment covered pan, and freeze until solid.
- Melt the coating chocolate (microwave works fine, or over a double boiler)
- Remove only as many truffles from the freezer as you can do in a couple minutes at at time.
- Using a skewer or dipping fork, coat truffles in chocolate, and place on a parchment covered pan to harden. Once hardened, store in the fridge.