Chocolate Truffles With Liqueur |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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Decadent chocolate truffles, made even more sinful with the addition of your favourite liqueur. The yield will depend on how small you roll the truffles; I get at least 15 usually. Ingredients:
3 ounces semisweet chocolate |
1 egg yolk |
1 tablespoon butter, at room temperature (not margarine) |
3 tablespoons liqueur (i particularly recommend chambord, baileys irish cream, grand marnier, frangelico, and sabra ( a ch) |
2 tablespoons icing sugar, sifted through a sieve to remove lumps |
unsweetened cocoa powder, for coating or rolling |
Directions:
1. In microwave using medium-low power, melt chocolate in a medium-sized bowl- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
2. Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
3. Cover and refrigerate until firm enough to shape, about 1 hour.
4. Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
5. The above will be a messy job on your hands- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
6. Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.
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