Friday, November 21, 2008
Holiday time is fast approaching and photos and recipes for christmas cookies and chocolates have started to bombard magazine covers. Truffles have long been something I have wanted to make, but have never got around to doing. After trying truffles from a local chocolateria I was convinced I needed to make them, although I new I could never replicate those delicious balls of heaven from the local vendor. So noting my housewarming was close to the holidays I thought they would make a nice presentation and dessert. I used the recipe from the LCBO Food & Drink magazine, which called for alcohol.
8 oz (250 g) bittersweet chocolate
1 oz (30 g) unsweetened chocolate
½ cup (125 mL) whipping cream
¼ cup (50 mL) unsalted butter
3 T Kahlua
Cocoa for rolling
In a heavy pan on a low heat, melt chocolates, whipping cream and butter together, stirring occasionally.
When melted, pour into a small bowl. Add Kahlua to mixture after chocolate melted and cool mixture. Refrigerate for 2 hours or until mixture hardens.
Using a melon baller or a teaspoon, quickly form mixture into approximately ¾-inch (1.75-cm) rounds or smaller for mini truffles. Refrigerate until cold. Roll in cocoa or dip in chocolate. Refrigerate for up to 2 weeks.