Monday, December 10, 2007

Chocolate Truffles

I’m so happy to be feeling better, my hand is healing very nicely and I am getting back in the kitchen!
I am going to a Christmas party tonight, and decided to make these delicious chocolate truffles, one of my favorite sweet indulgences. They always look tough to make, but are super easy, so go ahead and try them out! You can use dark, or milk chocolate if you prefer, or mix to your liking. I like the semi-sweet because dark chocolate is just a little too rich for me and milk chocolate is too sweet. These are also delicious with a little almond or hazelnut extract, or you can use any flavoring you like.

Chocolate Truffles

2 Pounds Semi-Sweet Chocolate, cut into small chunks (I used Ghirardelli)
2 Cups Heavy Cream
2 Teaspoons Vanilla Extract
2 Tablespoons Brewed Coffee
1 Cup Chocolate Baking Powder
1 Cup Nuts, chopped (I used hazelnuts)

Heat cream in medium sized sauce pan over medium heat until bubbles start forming around the edge, remove from heat. Add chocolate and whisk until melted and smooth. Next add vanilla extract and coffee. Place into large shallow dish and refrigerate until cold and set up, about 3 hours.
Scoop teaspoonful sized balls out, or use small melon baller and then roll with hands until ball form is shaped. Next roll truffles in powdered baking chocolate or nuts to coat. Keep chilled until ready to serve.
Makes about 60 truffles, recipe can be divided in half.

1 comment:

Anonymous said...

Try this recipe - YUMMY


3 - 6 oz packages of chipits (total 18 oz.)
1 can Eagle Brand milk
1/2 tsp. Almond extract
1/2 cup of Amaretto
1 package of crushed almonds
Heat chips, milk and extract in a double boiler or microwave. I just use a heat resist dish (corning ware or pyrex) and place it right on the burner at a low heat.
Mix thoroughly
Add Amaretto
Mix again
Cool (preferably overnight)
Form into ball
Roll in crushed almonds

Sip on a shot of amaretto (with lots of ice) while rolling!!!

Seasons Greetings!

Rosemary Dupont
Gatineau, Quebec, Canada