|1 pounds||Good quality bittersweet chocolate|
|12 ounces||Good quality bittersweet chocolate|
|(I use Callebaut)|
|(or an additional 1/4 cup cream if you|
|Want to use liqueur - I often use 6|
|Liqueur It depends on the liqueur.)|
|Good quality cocoa; (I use Pernigotti)|
Chop 12 ounces chocolate into chunks. Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped. Bring cream to a boil. With food processor running, add cream to chocolate and process until cream is completely incorporated. With processor still running, add liqueur and process until incorporated.
Refrigerate chocolate mixture until thoroughly chilled.
Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls. Refrigerate again until chilled.
Melt 1 pound chocolate in the top of a double boiler. Allow chocolate to cool to about 90 degrees F. Take each chocolate ball and dip it in the melted chocolate. Place the chocolate ball in the cocoa to coat.
Refrigerate once again.
Store truffles in the refrigerator. Remove from refrigerator and allow to rise to room temperature for at least 1 hour before serving.
Recipe by: Jack and Kay Hartman <hartmans@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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