1. Rum flavoring dipped in chocolate.
2. Grand Marnier dipped in chocolate; decorated with candied orange peel.
3. Créme de Menthe dipped in chocolate; decorated with crushed candy canes.
4. Kahlúa rolled in 50/50 mixture of cocoa and espresso powder (these were Jane's favorite!).
I just used regular chocolate chips - but I made sure they were new so they wouldn't have problems with them melting.
Ingredients:
1/3 cup heavy cream
6 ounces high-quality bittersweet chocolate -- such as Lindt or Tobler, coarsley chopped
2 tablespoons unsalted butter -- at room temperature
1/4 cup cocoa -- approximate
Directions:
THE BASIC TRUFFLES:
Bring the cream to a boil in a small heavy-bottomed
saucepan over moderate heat or in a bowl in a microwave. Remove the pan
from the heat and add the chocolate and butter, whisking until smooth.
Pour the warm chocolate mixture into a shallow bowl and press a piece of
plastic wrap directly against the surface. Refrigerate for at least 3
hours.
Using a spoon, scoop 24 rounded teaspoonfuls of the cold chocolate mixture onto a sheet of waxed paper. Coat your palms with cocoa and roll each mound between your palms to form a ball. Dredge the truffles in the cocoa, tossing them gently from one hand to the other to remove the excess cocoa. Chill the truffles, covered, for at least 2 hours before servings.
VARIATIONS:
Hazelnut-Frangelico.
Reduce the butter to 1 tablespoon. Add 2
tablespoons Frangelico and 1 cup toasted and skinned chopped hazelnuts to
the warm chocolate mixture before chilling.
Scotch-Raisin. Soak 1 cup raisins in 1/4 cup Scotch in a covered container for at least 1 hour. Add this to the warm chocolate mixture before chilling.
Amaretto-Almond. Add 2 tablespoons Amaretto to the warm chocolate mixture before chilling. Toast 45 whole almonds, reserving 24 and finely chopping the remainder. Mold each truffle around a whole almond. After dredging the truffles in cocoa, roll them in the chopped nuts.
Cappuccino. Make a paste of 1 tablespoon boiling water, 1 teaspoon cinnamon, and 2 teaspoons instant espresso powder. Add the paste to the warm chocolate mixture.
Sweet Orange Rind-Grand Marnier.
Use a zester to remove strips of rind
from 3 oranges. Put the rind in a small saucepan, cover with cold water,
bring to a boil and boil 1 minute. Drain and repeat the process. Bring 1
cup water and 1/3 cup sugar to a boil. Add the rind and boil 5 minutes.
Drain. When rind is cool enough to handle, chop it find and mix with 2
tablespoons Grand Marnier. Add the rind and liqueur to the warm chocolate
mixture.
(CMN 2003: These were a hit! I just added the GM,
and decorated the truffles with a piece of candied orange peel. Be sure to refrigerate
the orange peel!)
Macadamia-Rum. Add 2 tablespoons dark rum to the warm chocolate mixture before chilling. Reserve 24 whole macadamia nuts and finely chop 5 macadamia nuts. Mold each truffle around a whole macadamia nut. After dredging the truffles in cocoa, dip the tops in the chopped nuts.
Brandied Apricot. Soak 1 rounded cupful finely chopped or diced dried apricots in 1/4 cup brandy in a covered container for at least 1 hour. Add this mixture to the warm chocolate mixture.Kahlúa-Pecan. Reduce the butter to 1 tablespoon. Toast and chop 1 cup pecans. Add 2 tablespoons Kahlúa and the nuts to the warm chocolate mixture before chilling.
Playing Around. (Endless Variations) After offering so many variations it may seem impossible that there are still more - but there are. Let yourself go and you'll find it easy to come up with many more combinations, such as Prune-Armagnac Truffles with Pecans or Brandied-Candied Fruit Truffles for Christmas.
SERVING. The truffles should always be served chilled. Place them in paper or foil cups. If you've made several varieties, it's nice to serve them on a tiered cake plate, one type to a tier.
STORING. You can refrigerate the truffles, wrapped well, for up to 1 week or freeze them in an airtight container for 1 month. Remove from the freezer 5 minutes before serving.
Serving Ideas : BEST MATCH. Espresso, cognac, or even Armagnac are sumptuous accompaniments to truffles. (Some people enjoy truffles with champagne. I like the luxurious image of the combination more than the taste; I think chocolate is too sweet for champagne.) Several of the varieties would be nice paired with Thick-Cut Candied Peels (page 170). For an all-out splurge, prepare a chocolate plate including Truffles, Fudge Buttons (page 158), Glossy-Topped Black Cherry Chocolate Bars (page 176) and tiny squares of Espresso Cheescake Brownies (page 160).
Yield: 2 dozen
Copyright: © 1991 by Dorie Greenspan