One basic recipe with a variety of liqueurs and coatings to choose from.
INGREDIENTS (for 4 servings):
- 8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
- 4 ounces unsweetened chocolate
- 8 tablespoons unsalted butter
- 1 (14 ounce) can sweetened condensed milk
- Your choice of flavoring (see below)
- Your choice of coating (see below)
PREPARATION:
Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.
Flavoring options:Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest
Coffee: 6 Tbs. coffee-flavored liqueur, such as Kahluah and 1 tsp. instant coffee
Raspberry: 6 Tbs. raspberry liqueur, such as Chambord
Coating options:1 cup of minced sweetened, flaked coconut
1 cup of minced roasted pistachios
1 cup of minced toasted walnuts
1 cup of sifted unsweetened cocoa
1 cup of sprinkles
This recipe was originally featured in the USA WEEKEND article Easy Open House on December 12, 2004.
Find the Perfect Recipe from Pam Anderson.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.