Recipe for cooking truffles

Desserts to Go with Coffee and Tea :: Truffles

Truffles

12 oz. semisweet chocolate, coarsely chopped,
    or 12 oz. semisweet chocolate chips
2/3 c. heavy cream
1 Tbsp. unsalted butter (at room temperature)
1 Tbsp. vanilla extract or flavoring
1/2 c. unsweetened cocoa

Place chocolate in a med. mixing bowl. Set aside.

Warm cream in a sm. saucepan over low heat. As soon as you start to see bubbles around the edges of the pan, turn off the heat and pour the warm cream over the chopped chocolate. Stir until the chocolate melts and the mixture is completely smooth. Add the butter and stir until it is completely incorporated. Stir in the vanilla extract or flavoring. Place the mixture in the refrigerator for 1 hour, or until it is firm enough to shape into balls.

Scoop out a heaping tsp.ful of the chocolate mixture and roll it into a ball between your palms. Roll the ball in cocoa until it is completely covered. Roll it lightly in your palms again to make sure the cocoa sticks, then re-roll the truffle in cocoa. Repeat with the remaining chocolate mixture. If the mixture gets too soft to hold its shape, place it back in the refrigerator for 10 mins., until it can be handled easily.

Store the truffles in layers, separated by wax paper, in an airtight container in the refrigerator for up to 2 weeks. They are best served at room temperature.

Almond Truffles
Add 3 Tbsp. almond liqueur (such as amaretto) with the butter. If desired, you may also roll the truffles in 1/2 c. finely chopped almonds instead of cocoa powder, or push a whole toasted almond inside the rounded truffle before rolling it in the cocoa.

Irish Truffles
Add 3 Tbsp. whiskey with the butter.

Orange Truffles
Add 3 Tbsp. orange liqueur (such as Grand Marnier) and 1 tsp. finely grated orange rind with the butter.