Truffles... The GOOD ones... from Aubrey

Truffles... The GOOD ones... from Aubrey

2 cups cream
1 pound good bittersweet chocolate, chopped pretty fine
2 tbsp liqueur
1 tsp vanilla
pinch of salt

Optional Fillings: whole hazelnuts or other nuts, crystallized ginger, etc.

Optional Dusting: cocoa, powdered sugar, finely chopped nuts, etc.

Take cream and heat gently just until very warm to the  touch. 

Take off the heat.  Add the chocolate to the warm cream and  whisk until smooth.  Add liqueur (I used Frangelica hazelnut, but go with your heart's desire),  vanilla, and salt.  Whisk until smooth again.  At this point it could be  used as a decadent dessert sauce.

Or, chill overnight and then make truffles. Scoop a teaspoon and roll quickly into a rough ball. (For  fun, shape around a whole hazelnut, or whatever matches your liqueur. Crystallized ginger is amazing...)

Coat in cocoa, or powdered sugar, or  finely chopped nuts, etc.  Place on wax paper lined cookie sheet. 

Chill again briefly to set.  For the advanced set, enrobe in more chocolate.  Store in the fridge, but remove an hour ahead of serving.

Hugs, Aubrey


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