Chocolate Truffles

Chocolate Truffles

Ingredients:

Cup

Heavy cream

Cup

Sugar

Cup

Orange or raspberry liqueur

6

Ounces

Semi-sweet chocolate

2

Ounces

Unsweetened chocolate

Cup

Butter, cut into small pieces (1-1/2 sticks)

Cup

Unsweetened cocoa powder

Cup

10x confectioners sugar

1/2

Cup

Ground almonds

Directions:

Combine cream, sugar and liqueur in a large saucepan. Bring to a boil for 1 minute, stirring to dissolve sugar. Remove heat

Add both chocolates, stir until completely melted and smooth. Let stand 10 min or until warm to touch. Pour in to a shallow baking dish 9x9x2. Cover and refrigerate until completely chilled.

Scoop out balls about 1 in diameter with a melon baler. Roll quickly between palms to form smooth balls. If mixture begins to melt, refrigerate 5-10 minutes in refrigerate.

To Coat: Sift coco powder and confectioners sugar onto wax paper. Place Ground almonds on another sheet of wax paper. Roll truffles in cocoa mixture and almonds to coat. Alternating to get 2 different truffles with and without nuts.

Wrap in individual candy wrappers or store in a container in refrigerator for up to 3 weeks.

 

Yields

5 dozen

 

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