Recipe for cooking chocolate liqueur truffles
Desserts to Go with Coffee and Tea :: Truffles
Chocolate Liqueur Truffles
These are quick, easy and impressive. You can use almost any of your favorite liqueurs. Try hazelnut, orange, Irish cream or chocolate liqueur.
2 1/2 c. finely crushed chocolate wafers (about 45 wafers)
1 c. finely chopped walnuts, pecans, pine nuts, almonds or hazelnuts
1 c. sifted powdered\sugar
1/3 c. favorite liqueur
1 to 2 Tbsp. water
5 oz. semisweet chocolate, chopped
1 Tbsp. vegetable shortening
6 oz. white baking bar, chopped
Line a baking sheet with wax paper.
In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts, confectioners\sugar and liqueur. Add enough of the water so crumbs hold together. Shape mixture into 1-inch balls. Place onto prepared cookie sheet.
In a small, heavy saucepan heat semisweet chocolate and shortening over low heat until melted.
In another small, heavy saucepan heat white baking bar until melted. With a fork, dip half of the cookies into the semisweet chocolate mixture to coat; place on cookie sheet. Dip remaining cookies into melted white baking bar to coat; place on cookie sheet.
With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate. Repeat with semisweet chocolate, drizzling over cookies coated with white baking bar mixture. Refrigerate for about 30 minutes or until chocolate is firm.
Store in the refrigerator.
sugar and liqueur. Add enough of the water so crumbs hold together. Shape mixture into 1-inch balls. Place onto prepared baking sheet.
In a small, heavy saucepan heat semisweet chocolate and shortening over low heat until melted.
In another small, heavy saucepan heat white baking bar until melted. With a fork, dip half of the cookies into the semisweet chocolate mixture to coat; place on baking sheet. Dip remaining cookies into melted white baking bar to coat; place on baking sheet.
With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate. Repeat with semisweet chocolate, drizzling over cookies coated with white baking bar mixture. Refrigerate for about 30 min. or until chocolate is firm.
Store in the refrigerator.
