As with all my recipes, I've taken a recipe from one of my favorite books - in this case I took a basic truffle recipe from my go-to dessert book Chocolate & Baking - and modified it to my taste. Just a note to all who might think making homemade truffles is difficult - it is really quite simple and allows for infinite variations & modifications to suit your taste. So, dare and give it a try - the result will be delicious!
Products / Ingredients (makes 30-35 truffles)
- 5 oz dark chocolate (I like Trader Joe's Pound Plus Dark Chocolate bar, but you can use a semi-sweet or milk variety if you prefer it less bitter)
- 3 tbsp butter
- 1 tbsp Chambord black raspberry liqueur (you can substitute with your favorite liqueur or skip it altogether; the amount is not so much that you can taste it but it does give a nice flavor to the chocolate, and I love black raspberry!)
- 1 tbsp sour cream
- 1 tbsp powdered sugar
- 1/2 chopped walnuts (again, feel free to substitute with other nuts - almonds, pecans, even shredded coconut or... just skip the nuts altogether and use just cocoa for dusting)
- cocoa for dusting
- Melt the dark chocolate and butter in a double boiler, stirring continuously, until well combined and smooth
- Add the liqueur to the chocolate & butter mixture
- Remove from the heat, stir in the sugar and sour cream until smooth
- Leave the chocolate mixture either in the fridge for a few hours or in the freezer for about 20-30 minutes; the mixture needs to be firm enough to form and roll chocolate balls
- Form each truffle with the help of two teaspoons and roll it into the walnuts and cocoa: I found that the walnuts and cocoa together help with the rolling of almost-perfect balls
- Put the truffles into mini cupcake sleeves and let cool in the fridge
Have you made homemade truffles? What is your favorite chocolate-inspired recipe?
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