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New Year's: Good Luck Truffles

Source of Recipe


From "The Pastry Queen Christmas" by Rebecca Rather



List of Ingredients



• Filling:
  
• 1 cup heavy whipping cream
  
• 13 to 14 ounces bittersweet chocolate, chopped
  
• 3 Tbsp Patrón XO Cafe (tequila-coffee liqueur) or other coffee-flavored liqueur
  
• 2 Tbsp unsalted butter at room temperature
  
• .
  
• Coating:
  
• 10 ounces bittersweet chocolate (at least 70% cacao), chopped
  
• ¾ cup unsweetened cocoa powder
  






Instructions



1. To make the filling:
   In a medium saucepan, bring the cream to a low simmer over medium heat. Do not let it boil. Put the chocolate in a large bowl and pour the hot cream over it. Let stand for 5 minutes.
   
   
2. Gently whisk the mixture, starting in the center of the bowl and slowly moving outward, until the cream is incorporated and the mixture is smooth. Whisk in the coffee liqueur. Let stand at room temperature for 2 to 4 hours until firm enough to scoop. Fold in the butter with a large spatula until thoroughly blended.
   
   
3. Using a 1-inch ice cream scoop with a quick-release lever, scoop out balls to form the centers. (To create uniform centers with rounded tops and flat bottoms, fill the scoop with chocolate and use a straight knife or your finger to sweep off the excess chocolate on top.) Place the centers on a baking sheet lined with waxed or parchment paper or a silicone liner. Refrigerate the centers until they harden, 15 to 30 minutes.
   
   
4. To make the coating:
   Put the chocolate in a medium stainless-steel bowl set over a saucepan with 2 inches of simmering water. Stir until melted and smooth. Remove the bowl from the pan and let cool until the bottom of the bowl is cool to the touch, about 30 minutes. (You can speed up the process by refrigerating the chocolate for about 10 to 15 minutes, but watch carefully to ensure it doesn't become too thick and hard for dipping.)
   
   
5. Sift the cocoa into a medium bowl for coating the truffles. Using a fork or a toothpick, spear the flat bottom of each truffle center and swirl it in the melted chocolate. Hold the truffle over the bowl, allowing the excess chocolate coating to drip back into the bowl. Return the dipped truffles to the lined baking sheet. Continue dipping until all of the truffles are coated. When the coating loses its glossy appearance (5 to 15 minutes, depending on the heat of the coating), roll each truffle in the bowl of cocoa to coat. The truffles can be refrigerated for up to 1 week. Let them come to room temperature for at least 1 hour before serving.
   
   Makes about 4 dozen truffles.