Chocolate Truffles With Liqueur Recipe #17701
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.
by Lennie
1½ hours | 20 min prep
SERVES 3
- 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
- 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.
- Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
- Cover and refrigerate until firm enough to shape, about 1 hour.
- Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
- 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.
- 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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5 stars