Try Truffles!
For 25-30 basic chocolate truffles, you will need:
4 oz. good quality bittersweet chocolate, chopped into small pieces
4 oz. good quality semisweet or milk chocolate, chopped into small pieces
6 T.Butter, cut into cubes
2 tsp. Instant coffee crystals dissolved in 3 Tbsp. warm water
1 Tbsp. Of your favorite liqueur (optional)
COATINGS (Some or all of the following):
Unsweetened cocoa powder
Toasted, chopped pecans, almonds, walnuts, hazelnuts or
Finely chopped sweetened coconut
Very fine cookie crumbs
Powdered sugar
Melt both chocolates, butter and instant coffee liquid in a water bath of boiling water. Stir withRubber spatula in until the chocolate and butter are melted and smooth (about 5 minutes). Remove from heat.
Stir in the liqueur. Pour chocolate mixture on a parchment lined sheet. Cover with plastic wrap and chill until firm (at least 1 hour).
Use a melon ball scoop or a few spoonfuls to mold the cold chocolate mixture into truffles.
Put each of the coating of items in a separate shallow plastic container that has a lid. Place each truffle inone of the coatings and roll around until covered (Note: If you are 5 or 6 truffles in the coating mixture, shake the lid on the container and gently until the truffles are completely coated).
Store the truffles in an airtight container (in a single layer of interpretation) lined with baking paper. They will be kept in the refrigerator up to one week or in the freezer for up to a month.
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