Chocolate swoon truffles
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Semi-Sweet Chocolate; Chopped |
| 1 | cup | Heavy Cream |
| 20 | ounces | Dark Sweet Chocolate; Chopped, Divided |
| 1 | tablespoon | Cocoa |
| 2 | teaspoons | Chocolate Liqueur |
| ¼ | cup | Vegetable Oil |
Directions
Note: This is a very messy two day project, but the result won third prize in a local Death By Chocolate contest for Chuck Raby.
Combine the semi-sweet chocolate and cream in a small bowl and microwave on HIGH, checking after 45 to 60 seconds, until melted and smooth. DO NOT overcook. Cool to room temperature, then stir in 4 ounces of the dark sweet chocolate, cocoa, and chocolate liqueur.
Cover the surface with plastic wrap and refrigerate overnight. On the following day, line a cookie sheet with waxed paper. Working quickly, with your fingertips, form the mixture into 1 to 1½-inch balls and arrange on the baking sheet. Refrigerate overnight again.
Microwave the remaining 16 ounces of dark sweet chocolate and the oil as detailed above and line another cookie sheet with waxed paper.
Removing only 6 chocolate balls from the refrigerator at a time, dip them, one at a time on a fork, into the melted chocolate, placing each on the cookie sheet. Continue until all the balls are dipped.
Refrigerate until time to serve. Trim off any excess chocolate just before serving.
Submitted By RICH HARPER On 08-12-95