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Nutrition Facts
Serving Size 1 (104g) Recipe makes 3 servings
Calories 402
Calories from Fat 180		(44%)
Amount Per Serving		%DV
	Total Fat 20.0g	30%
	Saturated Fat 12.1g	60%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 37mg		1%
Potassium 243mg		6%
Total Carbohydrate 24.6g		8%
	Dietary Fiber 4.7g	18%
	Sugars 15.9g
Protein 4.5g		9%
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Romantic French night!

Jaudon

Chocolate Truffles With Liqueur

Recipe #17701 | 1½ hours | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Lennie
Jan 21, 2002

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.

SERVES 3 (change servings and units)

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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Featured Reviews for This Recipe

From: Biscuits -n- Gravy

On Aug 9, 2009

Great recipe. Be sure to use a liqueur you like as it is pretty strong in this recipe. I personally found that refrigerating the chocolate never really got it to a firmness to make easy to shape. But I moved it to the freezer for about 15 minutes after refrigeration and it was very easy to manage.

0 people found this review helpful

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From: GoodnPlentiful

On Dec 9, 2008

These were very good and very simple to assemble. I added some dried cranberries to some of them and they were a hit at our Thanksgiving supper.

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From: Ozzzie

On Dec 21, 2003

I made these to give out as christmas presents. They are delicious! (I had to taste test a couple of course...) I made three batches - 1 white chocolate with baileys, 1 milk choc with cointreu and 1 dark chocolate with brandy and mixed dried fruit. They were all equally yummy - the brandy and dried fruit tasted like a christmas pudding truffle - I highly recommend trying it! I know everyone will love these.

7 people found this review helpful

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From: AKillian24

On Jul 4, 2005

These were outstading. I used amaretto with dark chocolate, bailey's with white chocolate. Becuase you adding liquor, the grade of chocolate is less critical than if you were making plain truffles - so this is a $$-smart dessert that tastes like a million! Note: Make sure you watch measurements carefully, if you're off your finished truffle wont set!

3 people found this review helpful

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