Sunday, December 20, 2009

Truffles with Frangelico



Truffles
1/2 lb semi-sweet chocolate chips or really good chocolate
1/2 cup heavy cream
2tablespoons Frangelico ( have also used Regular Rum, Baileys, Kaluha, Coconut Rum or Gran Marnier all work well)

The finishing touches are to roll these in at the end variations as follows:
1/4-1/2 cup cocoa powder
1/2 cup coconut shredded
1/2 cup macadamia finely crushed or hazel nuts, pistachios, walnuts, pecans, chopped fine.
assorted sugars, sprinkles etc

Truffles:

Put the chocolate chips in a glass bowl.
In a small saucepan, bring the cream to a boil and then pour it over the chocolate.
Shake the bowl gently to let the cream settle into the chocolate, then cover the bowl with a plate or a lid to allow the chocolate to melt (takes about 5 minutes).
Whisk to mixture until smooth and shiny. Stir in the liqueur. Cover the unit of the chocolate tightly with the wrap and put in a cool place for about two hours to firm up.
Line a baking sheet with wax or parchment paper. Use two spoons to drop 1/2 to 1-inch mounds of chocolate on the paper.
Shape them into balls.
Put ground nuts and cocoa/ground chocolate onto seperate plates or bowls, and roll the truffles in the chocolate/and or nuts/coconut or sprinkles or your choice. Use a clean spoon to help you coat them. Refrigerate the truffles until ready to serve.
To serve, gently scoop the truffles out of the cocoa with a fork and put them in small paper cups , keep refrigerated until serving.... these freeze well also.
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