Chocolate Truffles

Looking for a special gift for that special someone? Make some chocolate truffles for them! 


Truffles:

• 3/4 cup heavy cream
• 1/4 cup coffee liqueur (or another)
• 4 tablespoons (1/2 stick) butter
• 1 pound dark or bittersweet chocolate, cut into small pieces

Coating:

• 3/4 cup cocoa powder
• 1/8 cup confectioner’s sugar
  *you can use just cocoa or you can mix it up and use finely chopped nuts, or shredded coconut. etc.

Directions:

Combine all of the truffle ingredients in a double broiler.
Place over low heat; melt the chocolate, stirring ingredients occasionally.
When the chocolate is melted, remove from heat and let cool until the mixture begins to thicken. For best results, place saucepan in ice water and stir constantly.

When cool, whip mixture with an electric beater on high until the chocolate is light and fluffy and a color change appears. It should look almost light brown (the color change is really the key). This will take about 12 to 15 minutes.

Using two teaspoons, put small scoops of chocolate on a cookie sheet lined with wax paper. Then, place sheet in the refrigerator.

Combine your choice of coating ingredients in a strainer and sift into a bowl.
Dip each truffle into the cocoa (or other coating) mixture, roll it between your hands to coat it (make sure your hands are cool, otherwise the truffle will melt). Shape it into a ball and return it to the cookie sheet. Refrigerate when finished.

When firm, transfer the truffles to a tightly covered container and keep refrigerated until ready to serve.

Yields: approximately 2 1/2 to 3 dozen depending on the size you make the truffles.


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