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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Found this in a magazine, but haven't gotten around to trying it yet. BUT, if the drooling doesn't stop any time soon, I think I'll just have to make the effort! *Times are approximations.* Ingredients:
8 ounces milk chocolate, finely chopped |
2 tablespoons heavy cream |
3 tablespoons mascarpone cheese |
1 tablespoon rum |
1 tablespoon coffee liqueur |
3 ounces milk chocolate, chilled |
Directions:
1. Melt the chocolate, heavy cream, and mascarpone cheese in the top of a double boiler over hot water. As the mixture starts to melt together, stir gently with a rubber spatula, being careful not to inject any excess air into the mixture.
2. Remove mixture from the heat just before the chocolate pieces are completely melted; continue to stir until all chocolate is melted. Cool to room temperature.
3. When the ganache is tepid, stir in the rum and coffee liqueur.
4. Pour the mixture into a shallow, wide airtight container and refrigerate until firm.
5. Using a vegetable peeler, shave the milk chocolate into small curls. Place in a small bowl and keep chilled.
6. When the ganache is firm enough to shape, scoop bite-size spoonfuls and form into round balls. Coat each truffle in chocolate curls and place in mini cups (miny paper muffin liners work well).
7. Keep chilled; bring to room temperature before serving.
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