Chocolate Truffles
Ingredients1 cup heavy cream
1 and 1/4 lb semi-sweet or which chocolate, such as Valrhona or Callebaut
2 tbsp. liquor of your choice, such as Grand Marnier, cognac or rum
Your choice of coating, such as icing sugar, toasted chopped nuts, dark Dutch process cocoa powder or melted chocolate
Method
Place the cream in the top of a double boiler and bring the water to a boil. Chop the chocolate into 1/2 inch chunks. Turn off the heat, add the chocolate to the hot cream and stir until the chocolate is melted. Stir in the liquor. Pour the mixture into a shallow bowl and chill until the chocolate is firm.
Scoop small balls onto a cookie sheet lined with parchment paper. You can use a tiny ice cream scoop, available at specialty cookware stores, to scoop the truffles. If they begin to soften, chill to firm them up. Place each of the coating ingredients into separate shallow dished. Roll the chocolate truffles in your choice of coating and keep refrigerated until serving time.
The truffles will keep for several weeks under refrigeration. Store in a tightly covered container between sheets of wax paper.
