By Tracey
Chocolate Truffles
from Martha Stewart (as seen on The Kitchen Sink Recipes)
Ingredients:
- 8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon liqueur, such as triple sec or framboise (optional) (I used vanilla extract)
- unsweetened cocoa powder, for rolling (confectioner’s sugar would work well too)
Directions:
Place chopped chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur or extract, if using. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.
Yield: I made half of the recipe and wound up with 10 truffles. Mine were slightly larger than the teapoon size indicated in the recipe.
