Easy Chocolate Truffles
Source of Recipe
From "The Complete Southern Cookbook" by Tammy Algood
Recipe Introduction
"These are one of the first chocolate candies I ever made, and I was amazed at how easy it was to do. Now I make them around the holidays when I don't have a lot of time to spend on something that needs to look like I spent a lot of time on it!"
List of Ingredients
• 12 ounces bittersweet chocolate, finely ground
• ¾ cup cream
• 4 Tbsp unsalted butter, softened
• ¼ cup Amaretto or other almond liqueur
• â…“ cup chopped pecans
• ¼ cup unsweetened cocoa
Recipe
Line an 8-inch square baking pan with plastic wrap or wax paper and set aside. Place the chocolate in a medium mixing bowl and set aside. In a small saucepan heat the cream to boiling over high heat. Immediately remove from the heat and add the butter, stirring constantly until it melts and combines.
Pour over the chocolate and continue stirring until all the chocolate melts. Add the liqueur and blend well. Pour into the prepared pan and spread evenly. Refrigerate at least 4 hours.
Place the pecans and cocoa on separate sheets of wax paper. Invert the cold chocolate block onto a cutting board and peel away the plastic. Cut into 8 strips and cut each strip into 8 squares. Dip half of the squares in the nuts and the remaining squares in the cocoa. Store in a tightly covered container in the refrigerator up to 2 weeks.
Makes 24 truffles.
|
Â
Â
Â
|