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Chocolate Truffles




Source of Recipe


WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK


Recipe Link: http://groups.msn.com/FullCircleofFriends

List of Ingredients




125 mL 1/2 cup Whipping Cream
180g 6oz. Bittersweet Chocolate, finely chopped
30 mL 2 tbsp. Softened butter
75 mL 1/3 cup Liqueur or flavour extract to taste
80 mL 1/3 cup Ground Almonds
80 mL 1 cup Icing Sugar

Dip:
250 g 6 oz Bittersweet Chocolate, chopped

Optional Coatings:
80 mL 1/3 cup Shredded coconut, chocolate sprinkles, slivered candied orange peel, ground almonds, coarse cane sugar, etc. etc.

Recipe



Procedure

1. In a small, heavy saucepan, heat cream over medium heat until it just comes to a full boil. Remove from heat.

2. Stir in chopped chocolate and butter until melted.

3. Stir in liqueur (or flavour extract), almonds and icing sugar. Mix well until no trace of icing sugar remains.

4. Pour chocolate mixtue into shallow pan, cover with plastic wrap and refrigerate until firm, approx. 4 hours or overnight.

5. To form truffles, scoop out 1 tbsp. truffle mixture and roll into 1 inch balls (be sure your hands are cool and dry). Place on wax paper-lined baking sheets; chill 1 - 2 hours (or overnight) until firm.

6. For topping, melt 8 oz. chopped chocolate in a double boiler over simmering water. Transfer to shallow bowl. To dip truffles, use 2 forks and quickly dip, just enought to coat. Let excess chocoalte drip off. Transfer truffles to a lined baking sheet.

7. If using coating, immediately roll truffle in coating before chocolate sets.

8. Store truffles in the refrigertor and bring to room temperature before serving. Will keep for one month if refrigerated in an airtight container.

Makes about 36 truffles