Email to Cat      

Chocolate Truffles

Source of Recipe


From "Chocolate American Style" by Lora Brody






List of Ingredients



• 1 cup whipping cream
  
• 16 ounces chocolate (bittersweet, semisweet, milk or white), coarsely chopped
  
• 2 Tbsp unsalted butter
  
• 1 Tbsp instant espresso powder or granules (optional)
  
• 2 Tbsp grated orange zest (optional)
  
• 2 to 3 Tbsp orange or raspberry brandy, or Irish Cream liqueur (optional)
  
• 1/4 cup unsweetened cocoa
  
• 1/4 cup powdered sugar
  






Instructions



1. Line a rimmed baking sheet with wax paper or parchment paper. Place the cream in a medium, heavy saucepan. Set the pan over medium-low heat and bring the cream almost to a boil.
   
   
2. Remove the pan from the heat. Stir in the chocolate, butter and the instant espresso powder, orange zest and liqueur, if using. Stir the mixture with a wooden spoon until the chocolate is melted and the mixture is smooth. Scrape the truffle mixture into a medium metal bowl and place it in the freezer for about 20 minutes, or until it is firm.
   
   
3. When you are ready to roll the truffles, sift the cocoa with the powdered sugar onto a plate or into a small, shallow bowl. Use a teaspoon to scoop up a full teaspoon of the truffle mixture. Roll the truffle quickly in your hands to make a ball about 1 inch in diameter. (The truffles will melt on your hands, but just work quickly and wipe your hands frequently.) Roll the truffle in the cocoa mixture and place it on the baking sheet. Continue forming and rolling truffles with the remaining truffle mix. Refrigerate the truffles for about 20 minutes, or until the truffles are firm.
   
   Makes 50 truffles.
   
   ----------------------------
   
   NOTE:
   Truffles can be stored in an airtight container in the refrigerator for up to 2 weeks, or frozen for up to 3 months.