Chocolate Truffles

Chocolate Truffles

truffle.jpgBITECLUB: These were super simple to make. I let mine sit overnight in
the fridge and warm up for about 1/2 hour the next morning on the
counter. I used Bailey’s Irish Cream (since it was all I had on hand).
Here are some fun ideas for things other than cocoa to roll them in:
– Crushed potato chips
– Hot cocoa mix (I used a fancy gingerbread one someone gave me)
– Bacon (okay, okay, don’t say it)

Submitted by Wojamo

Below is the truffle recipe I was telling you about. I just wrap up 4-8 in cellophane tied with Xmas ribbon and voila! Inexpensive, decadent, home-made gift. If I want to be “fancy”, I’ll wrap a small piece of cardboard in Xmas wrapping paper before wrapping the whole thing with cellophane and tying with ribbon. The Grand Marnier is the most expensive part, but you only need 2 Tablespoons- so you could just buy one of those $3 “single serving” bottles. Other options that I’ve experimented with are Kahlua and Creme de Menthe. Also good.

 Chocolate Truffles:

 1 lb. semisweet chocolate (chips)
 3/4 cup whipping cream
 4 T. Unsalted Butter, very soft
 2 T. Liqueur of your choice ( I use Gran Marnier)
 Cocoa ( Hersey’s)

 Chop Chocolate coarsely (skip if using chips) and melt in double boiler over simmering water. Stir until smooth then remove from heat. In a saucepan bring cream JUST to a boil; small bubbles will just appear around the edge of the pan. Don’t bring it to a full rolling boil. Remove from heat IMMEDIATELY. Add melted chocolate to warmed cream and stir until well mixed. Gradually stir in softened butter by the Tablespoon. When all ingredients are thoroughly combined, add Liqueur.
Pour into a jelly roll pan (any cookie pan with sides will do) and chill until firm enough to mold (approx 2 hours). When set, use a small melon baller to scoop out a small ball of chocolate. Working quickly form into a roughly formed ball. Roll in cocoa and set in mini paper cup. Refrigerate to set. Store finished Truffles in the refrigerator but, bring to room temperature to serve.
Note: This can be a very messy process, so have a wet towel near by to wipe your fingers. If the chocolate becomes too runny, pop it back into the refrigerator again until the right consistency.