Steph's Truffles
- 8 ounces chocolate, semisweet, bittersweet cut into small pieces
- 12 cup whipping cream, heavy
- 2 tablespoons butter, unsalted, cut into small pieces
- 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)
- Place the chopped chocolate in a medium sized heatproof bowl.
- Set aside.
- Heat the cream and butter in a small saucepan over medium heat.
- Bring just to a boil.
- Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.
- Stir with a rubber spatula until smooth.
- (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.)
- If desired, add the flavoring Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
- Place your coatings for the truffles on a plate.
- Remove the truffle mixture from the refrigerator.
- With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls.
- Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.
- Cover and place in the refrigerator until firm.
- Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
- Bring to room temperature before serving.
- Flavorings: Hazelnut= Frangelica; Almond= Amaretto, Raspberry= Chambord; Coffee= Kahlua or Tia Maria; for fruit flavors add jams or jellies instead of the alcohol- you can also add a bit of zest to the warm cream; for a stronger coffee flavor add espresso powder to the cream mixture before adding to the chocolate.
- Coatings: cocoa powder; crushed toasted nuts, coconut flakes, tempered chocolate, confectioners sugar, melted or tempered chocolate.
chocolate, whipping cream, butter, alcohol
Taken from www.food.com/recipe/stephs-truffles-470685 (may not work)