Truffles
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 44 min.
Ready in
Ingredients
for
48
- Ingredients
- 8 ozs Dark chocolate (coarsely chopped)
- 4 ozs unsweetened Chocolate
- 8 Tbsps unsalted butter
- 14 ozs canned sweetened condensed milk
- 6 Tbsps Raspberry liqueur such as Chambord (may substitute your favorite liqueur)
- 1 cup Cocoa
Product recommendation
Truffles can be refrigerated in an airtight container for up to 5 days or frozen up to 1 month.
Preparation steps
1.
In a medium saucepan, heat the semi-sweet and bittersweet chocolate, butter and milk until the chocolate and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy and smooth.
2.
Using a rubber spatula, scrape the chocolate mixture into a glass bowl. Cool to room temperature then refrigerate for about 2 hours to harden.
3.
Line a cookie sheet with parchment paper.
4.
Using a tablespoon or a spring-action scoop, mold the chocolate into 1-inch / 2.5 cm balls and arrange on the prepared cookie sheet.
5.
Place the cocoa powder in a shallow bowl. If necessary, roll truffles by hand to make round; gently toss the truffles 2 or 3 at a time in the cocoa until completely coated. Return truffles to parchment, and allow truffles to harden in the refrigerator for at least 2 hours.
6.
Before serving, let stand at room temperature to soften slightly.
