Chocolate Truffles

Chocolate Truffles
February 15, 2012

 

Chocolate Truffles

Most of us know the experience. We eat a piece of rich chocolate and that smooth and luscious taste melts in our mouth. Our taste buds dance with delight and we feel a sense of joy and well-being—as we reluctantly reach for another piece. This recipe is for lovers and connoisseurs of chocolate truffles. Feed your sweet tooth and savor every taste.

 

 

Ingredients

Truffle Base:
1/2 cup heavy cream
2 tablespoons butter, unsalted
2 tablespoons liqueur of your choice/flavored syrups
8 ounces semi-sweet chocolate
1 pinch salt (optional)

Outer Coating:
6 ounces semi-sweet chocolate, melted for dipping
1/2 cup cocoa powder (optional)
1/2 cup roasted and chopped nuts (optional)
1/2 cup toasted shredded coconut (optional)

Directions

Heat heavy cream, butter, and liqueur and bring to a boil slowly. Chop the 8 ounces of chocolate into very small pieces and place in mixing bowl. Pour heavy cream mix over chocolate and mix until melted. Place in refrigerator and cool completely. Scoop into small balls and dip in melted chocolate, or roll into cocoa powder, chopped nuts, or coconut. Cool in the refrigerator. Allow truffles to sit at room temperature before serving.

This recipe can be altered in many ways. Feel free to experiment! For example, altering the amount of chopped chocolate will either thicken or thin out your truffle base. If you choose to experiment in this way, do so in ½-ounce or 1-ounce increments.

 

Find a Workshop

Explore More In Creative Expression

Related Workshops