 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
With Valentines day being tomorrow heres' a quick and easy way to make those expensive truffles - hope you enjoy them Ingredients:
4 oz. good-quality bittersweet chocolate, chopped small |
4 oz. good-quality semisweet or milk chocolate, chopped small |
6 tbsp. unsalted butter, cubed |
2 tsp. instant coffee granules dissolved in 3 t. warm water (i prefer the espreso type) |
1 egg yolk |
1 tbsp. liqueur of your choice (baileys, frangelico any will be great) |
unsweetened cocoa powder |
toasted, finely chopped pecans or almonds |
finely chopped sweetened coconut |
Directions:
1. Melt both chocolates, butter, and instant coffee mixture in a double boiler set over simmering water. Stir with a rubber spatula until chocolate and butter are melted and smooth, about 5 minutes.
2. Off heat, stir in the egg yolk (for smoother truffles) and liqueur (for added flavor). Pour chocolate mixture onto a parchment-lined baking sheet or a large plate. Cover with plastic wrap and chill until firm, at least one hour.
3. Scoop cold chocolate mixture into truffles using a #100 scoop, melon baller, or small teaspoons. dont roll them between your hands to make them smooth they are meant to be rough-looking. Place truffles directly into any of the coatings and roll them around until completely covered. This is easiest if you place the coatings in shallow plastic containers with lids. Then, after scooping 5 or 6 truffles, cover the container and shake it gently until the truffles are coated.
|
|