Chocolate Liqueur Truffles
Truffles make a lovely dessert, party favor, or gift. You can easily customize the flavors for your audience; there are several ideas here.
Makes: 20 truffles
Prep Time: 20 minutes
Cooking Time: 5 minutes
3 ounces (85 g) good-quality, unsweetened chocolate
1 cup (240 ml) heavy cream
1 ¾ sticks (188 g) unsalted butter
¾ cup (145 g) Sola sweetener
¼ cup (30 g) good-quality cocoa powder, sifted
1 pinch of salt
Flavoring and coating of choice, see below
1. Chop the chocolate into very small chunks and place into a large bowl. Line a dish or baking pan with parchment paper and set aside.
2. Place the cream, butter, Sola sweetener, sifted cocoa powder, salt, and any flavoring of your choice into a large saucepan and heat slowly until almost at the boiling point. Whisk the mixture well to ensure all ingredients are incorporated and the sweetener is dissolved.
3. Strain the cream mixture through a sieve or fine mesh strainer, directly over the chocolate chunks and stir vigorously until the chocolate has melted and the mixture has become smooth and glossy. Add your chosen liqueur and whisk in thoroughly.
4. Pour the mixture into the parchment-lined dish and refrigerate for at least four hours or preferably overnight.
5. Lift the block of truffle “batter” from the dish and set on a cutting board. .
6. Using a knife dipped in boiling water, carefully cut the batter into 20 cubes and place them onto a clean plate. When all of the truffles have been cut, place the plateful back into the fridge to set for few minutes.
7. Roll your truffles into balls and then directly into a coating of your choice, until fully covered. Place the truffles back in the fridge until you are ready to serve.
Add the zest of 1 orange to the cream while heating, and 2 ounces (50 ml) of Cointreau in step 3.
Add 1 teaspoon of instant coffee powder and ¼ teaspoon natural almond extract to the cream while heating, and 2 ounces (50 ml) of brandy in step 3.
Add 15 fresh mint leaves to the cream while heating.
Lavender and Whiskey Truffles
Add a few sprigs of lavender to the cream while heating, and 2 ounces (50 ml) of Scottish whiskey in step 3.
Chopped, roasted pecans
Chopped, roasted hazelnuts
Chopped. roasted almonds
Crushed, flaked almonds
Toasted, unsweetened coconut
Unsweetened Cocoa powder
Edible gold or silver leaf