Classic Chocolate Truffles
1/3 cup heavy cream
1/4 cup butter (no substitutions)
12 oz. semisweet or bittersweet chocolate
2 tbsp. liqueur or 1 tsp. extract (such as Amaretto or Kahlua)
unsweetened cocoa powder
finely chopped nuts (optional)
toasted coconut (optional)
The key to rolling truffles is the temperature of the chocolate mixture. If it's too firm, let stand at room temperature until you can easily dip a spoon into it. If the chocolate rolls into uneven balls, it's too hard. Set aside and let it soften a bit.
Prep: 30 minutes, Cook: 10 minutes, Serves: 12
1. Heat cream and butter in a medium saucepan over low heat. Add chocolate and cook, stirring frequently, until almost melted. Remove from heat and stir until fully melted; stir in liqueur or extract.
2. Transfer mixture to a medium bowl and cover with plastic wrap, pressing onto the surface to seal out the air. Let chill for several hours until the mixture is very firm, but can still be easily spooned out.
3. Roll mixture into 1 1/2 inch balls then roll in cocoa, nuts, or coconut if you like. Place in a shallow dish in a single layer and cover; chill until firm. Store for up to 2 weeks in airtight containers.
Pina Colada: Substitute white chocolate for semi sweet. Stir in 1/2 tsp. each pineapple extract and coconut extract. Roll in toasted coconut or chopped honey roasted macadamia nuts.
Almond: Stir in 2 tbsp. almond liqueur or 1 tsp. almond extract. Roll in chopped toasted almonds.
Espresso: Stir in 2 tbsp. Kahlua or 1 tbsp. instant espresso. Roll in mixture of half unsweetened cocoa powder and half instant espresso powder.
Fruit: Stir in 2 tbsp. raspberry or orange liqueur. Roll in unsweetened cocoa powder.
Cherry: Stir 2 tbsp. cherry liqueur (Framboise) or 1 tsp. cherry extract into white or semi sweet chocolate truffle mixture. Roll in unsweetened cocoa powder.
Kendall-Jackson Cabernet Sauvignon