Makes about 60 truffles
2-1/2 pounds bittersweet chocolate, chopped into 1/4-inch (or smaller)
pieces
1-1/2 cups heavy whipping cream
1/4 cup chocolate liqueur
3 to 4 tablespoons cocoa powder
Place 1 pound of chopped chocolate in a 2-quart mixing bowl. In a 1-quart
saucepan over medium heat, bring cream to a boil. Pour cream over the
chocolate. Let mixture stand for 1 minute, then stir together until
thoroughly blended. Blend in the liqueur and marshmallows. Cover, let cool
to room temperature, and chill in refrigerator until thick but not stiff (2
to 3 hours).
Line 2 baking sheets with parchment or wax paper. Portion truffle mixture
into 1-inch mounds. Cover with plastic wrap and chill in the freezer for 2
hours or in the refrigerator for 6 hours.
Dust your hands with cocoa powder and roll the mounds into balls. These will
be the truffle centers. Cover and chill the centers for another 2 hours in
the freezer.
Remove the truffle centers from the freezer and bring to cool room
temperature. Line 2 more baking sheets with parchment or wax paper. Melt the
remaining 1-1/2 pounds chocolate. Place a truffle center into the chocolate,
coating it completely. Remove the center from the chocolate, letting the
excess chocolate drip back into the bowl. Turn the truffle out onto the
paper.
Set the truffles in the refrigerator for 10-15 minutes. Truffles are best
served at room temperature.
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