Chocolate Truffles
Ingredients:
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24 oz (681 g) semisweet or bittersweet chocolate chips
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2 1/4 cup (525 mL) whipping cream
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1/3 cup plus 1 Tbsp (90 g) butter
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6 tbsp (90 mL) optional: liqueur (cognac, brandy, rum, etc.)
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( ) Truffle coatings: cocoa, icing sugar, toasted coconut, shaved chocolate, chopped nu
Preparation:
Place chocolate chips in a stainless steel bowl. Set aside.
Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil and immediately pour the hot cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
Place your truffle coatings in small bowls. Remove the truffle mixture from the refrigerator. With your hands, melon baller, or small spoon form the chocolate into roundish bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm.
Truffles can be refrigerated for up to 2 weeks or frozen for up to 2 months. Bring to room temperature before serving.
Dairy Farmers of Manitoba
www.milk.mb.ca