Sunday, April 10, 2011
I made these today for a Thank-You-Treat for my research advisor for her help on a recent project. This recipe is a combination of a few that I found while searching online. They are incredibly easy to make and you could add any kind of liquor/flavoring you'd like to the truffle (i.e. peppermint extract, Bailey's, Grand Marnier, Kahlua, etc.) and coat them in any topping you choose (cocoa, coffee grounds, ground nuts, toasted coconut, sprinkles, etc.).
-11 ounces good quality semi-sweet or bittersweet chocolate
-1/2 cup heavy cream
-3 tablespoons butter
-3 tablespoons liquor (I used a combination of Bailey's and whiskey)
-8 ounces semi-sweet or bittersweet chocolate, chopped
-Sprinkles, coconut, coffee granules, cocoa, nuts, etc.
Chop the 11 ounces of chocolate and place in a medium bowl. Set aside. Meanwhile, in a small saucepan heat the cream and butter just until it begins to simmer- do not boil. Immediately pour on top of the chocolate and let sit 2 minutes. Then stir until the chocolate is completely melted. If it does not melt completely, put it in the microwave for 10 seconds at a time, stirring in between. Pour into a 8x8 glass pan and refrigerate for an hour or two.
Once hardened (actually once its a fudge-like consistency), remove from fridge and using a spoon scoop out chocolate and roll in your hands until desired size and shape balls. Place on a cookie sheet lined with wax paper and refrigerate again for about an hour.
Once chilled, head the 8 ounces of chocolate in a microwave safe bowl... 15 seconds at a time, stirring in between each. You want the chocolate to melt and the lowest heat possible, so do not over-microwave it. Once melted and smooth, set aside and bring out the cookie sheet with the truffles on them. Pour each of your topping into separate bowls and set aside. Drop each ball into the melted chocolate and use a fork to pick it up and tap the sides of the bowl to get rid of excess chocolate. Drop into one of the toppings and toss to coat. Remove from bowl and place back on cookie sheet. Once hardened (just a few minutes) place in mini muffin papers and refrigerate in an airtight container. These will stay good for a few weeks in the fridge, but should be eaten at room temperature.