Truffles are the most decadent candy. Named for the rich fungus they resemble, the irregular shapes are such an explosion of chocolateness that your brain will implode into a singularity.
|Which one would you choose?|
When making these truffles, I noticed one thing. The ones with the liqueur in them were definitely easier to form into balls than the ones without liqueur. I would recommend that you definitely use liqueur; but if you don't, you should increase the cream by 1/4 cup.
|Clockwise from top: Candy Cane, Kahlua, Dark Chocolate, Salted Caramel.|
I made four kinds: Salted Caramel – caramel-flavoured truffle, coated with bittersweet chocolate and filled with dulce de leche and sprinkled with fleur de sel; Candy Cane – peppermint-flavoured truffle, coated with white chocolate and sprinkled with crushed candy canes; Kahlua, coated with bittersweet chocolate and topped with a coffee bean; and Dark Chocolate, coated with cocoa.
I put tiny blobs of dulce de leche on a parchment-lined baking sheet and froze it. This doesn't actually make it solid, but does harden it a bit so you can wrap it in a truffly blanket.
|The secret dulce de leche centre in the Salted Caramel truffle.|
I used these flavourings from LorAnn, which are more potent than extracts.
12 oz. bittersweet chocolate
1 cup heavy cream
1/4 cup flavoured liqueur (I used Kahlua)
Flavourings, such as peppermint, etc.
8 oz. bittersweet chocolate or white chocolate
- In a food processor, chop chocolate until it becomes fine crumbs.
- Heat cream in a small saucepan on the stove over medium heat, until it just comes to the boil.
- While processor is running, pour in hot cream. Blend until chocolate is completely melted.
- Add flavorings or liqueur, mix until completely combined.
- Chill chocolate mixture in refrigerator for a few hours or overnight. Using a melon baller, or small scoop, form chilled chocolate into balls.
- Dip in melted chocolate to coat; or roll in cocoa or icing sugar.