Recipe for TRUFFLES
Makes 24 truffles
Prep time – 40 min, cooling time – 2 hrs
12 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped or chocolate chips
3/4 cup of heavy whipping cream
1 teaspoon of vanilla extract or shot of liquor
Optional base flavorings:
Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
Amaretto (1-2 tablespoons)
Almond extract (1 teaspoon)
Truffle coatings:
Cocoa powder
Finely chopped walnuts
Finely chopped almonds
Coconut flakes
METHOD
1. In a small, heavy saucepan boil two cups of water. Place the chocolate into a metal bowl on the pot of boiling water and add the the heavy whipping cream. Stir as it melts, til smooth
2. stir in liquor or extract and allow to stand for a few minutes. (This chocolate base is called ganache.)
3. For it to cool evenly, spread a shallow layer in a square dish, then place in the refrigerator 1-2 hours. Remove and with a teaspoon or melon baller, roll out balls of the ganache and place on lined cookie sheet and place back in the fridge for half an hour.
4. Spoon into balls on lined cookie sheet, then roll quickly into balls and coat with toppings. (Heat from your hand will melt them-you could put them in the freezer for ten minutes before rolling).
