Tuesday, February 13, 2007
Homemade Chocolate Truffles
12 oz. dark semi-sweet chocolate 1/4 cup unsalted butter 3/4 cup heavy whipping cream, scalded (do NOT boil) 1 Tbsp. Brandy, Grand Marnier, or other liquor of your choice Powdered sugar or cocoa to rub on your fingers 6 to 8 oz. dark semi-sweet chocolate 1 Tbsp butter Method 1. Melt chocolate and butter in a heavy sauce pan over low heat, or use your favorite method (microwave works well). 2. Slowly stir in 1/4 of the cream, beating well. Add remaining cream, slowly beating well after each addition. Add Brandy. 3. Refrigerate until mixture is chilled, at least 2 hours. 4. Line a baking sheet with parchment or waxed paper. Scoop chocolate out and form into little balls. This is where rubbing your fingers in cocoa or powdered sugar can help. Work quickly. Place balls on baking sheet and freeze them for 1/2 hour. 5. Line a second sheet with waxed paper. Melt 6 ounces of dark semi-sweet chocolate with the Tablespoon of butter. Dip frozen chocolate balls into melted chocolate and place on waxed paper to cool. 6. Repeat until all are finished. |
