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Chocolate Truffles #4
Author/Submitted by:
[FAMILY CIRCLE; 2/1/91] Posted by Fred Peters.
Servings: 24
Categories:
Candies
/
Chocolate
/
Desserts
Ingredients: 1/3
cup
Heavy cream 6
ounces
Bittersweet chocolate,
chopped
2
tablespoons
Unsalted butter,
at room temperature
1/4
cup
Cocoa powder,
for dusting
Directions:
Bring the cream to boiling in a small, heavy-bottomed saucepan. Remove the pan from the heat. Add the chocolate and butter, whisking until smooth.
Pour into a shallow bowl and cover with plastic wrap. Refrigerate for at least 3 hours.
Place the cocoa powder in a small bowl. Scoop the truffle mixture by rounded measuring spoonfuls onto waxed paper. Coat your palms with cocoa powder and roll each truffle into a ball.
Dredge the truffles in the cocoa powder, tossing gently in the hands to remove the excess. Chill, covered, for at least 2 hours. The truffles will freeze well.
VARIATIONS:
CAPPUCCINO TRUFFLES: Stir together 1 tasblespoon of boiling water, 2 teaspoons of espresso or instant coffee, and 1 teaspoon of ground cinnamon until blended. Add to the melted chocolate mixture in the basic recipe, stirring until combined. Proceed as directed.
BRANDIED APRICOT TRUFFLES: Soak a rounded cupful of chopped dried apricots in 1/4 cup of brandy for at least 1 hour. Drain if needed, and stir into the melted chocolate mixture in the basic recipe. Proceed as directed.
VARIATIONS:
CAPPUCCINO TRUFFLES: Stir together 1 tasblespoon of boiling water, 2 teaspoons of espresso or instant coffee, and 1 teaspoon of ground cinnamon until blended. Add to the melted chocolate mixture in the basic recipe, stirring until combined. Proceed as directed.
BRANDIED APRICOT TRUFFLES: Soak a rounded cupful of chopped dried apricots in 1/4 cup of brandy for at least 1 hour. Drain if needed, and stir into the melted chocolate mixture in the basic recipe. Proceed as directed.
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