T's Truffles

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T's Truffles

I don't really have a recipe per se.  Make a ganache and put the alcohol in then dip.  OK, so you were looking for something a bit more detailed, I take it?

Take a container of heavy cream (1 cup) and bring it to a boil.

Remove from the heat and skim off the crud.  Put in 12 oz of dark chocolate that's been chopped up (or 2 cups chopped choc.  I don't actually weigh it) and maybe three tbsp of butter (again, I'm not the greatest at measuring when it comes to this stuff, so that's a guess) and stir it all together until everything is melted.  Stir in 3-4 tbsp of whatever type of liqueur you want then put it in the fridge for 4-5 hours.

I usually do this part at night and the rest in the morning.  Once it's set up really well, scoop out balls and set them on a cookie sheet lined with wax paper. Freeze them.

Temper chocolate then dip the frozen balls in and plop them down on wax paper to set up.  And there you have truffles.  Not exactly complicated.  :0D  Freezing just makes dipping easier and the chocolate sets up faster.

Grins,
T
(3/13/02)

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