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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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For all the chocolate fans! This recipe is from Williams Sonoma. The directions are pretty detailed and require a lot of little steps when coating the truffles - but, I just dip them into the melted chocolated with a spoon and roll them onto a tray to cool. Read more . while they don't look perfect - I like to think of them as rustic - they sure taste good. Ingredients:
1/4 cup heavy cream |
4 tbs. (1/2 stick) unsalted butter |
6 oz. milk chocolate, chopped |
6 oz. semisweet chocolate, chopped |
1/4 cup bourbon whiskey |
dutch process cocoa for dusting |
for the coating: 12 oz. semisweet chocolate, chopped |
1/3 cup finely chopped pecans (optional) |
Directions:
1. To Make The Filling: In saucepan over medium-low heat, stir cream & butter. Remove from heat when butter melts & cream simmers. Add chocolate, & stir until melted & smooth. Mix in whiskey, then pour into a bowl. Cover & freeze just until firm enough to mound in a spoon, about 40 minutes.
2. Line the bottom of a baking sheet with aluminum foil. Drop by tablespoonfuls onto the sheet, spacing them evenly. Cover and freeze until almost firm but still pliable, about 30 minutes.
3. Spread cocoa on a flat plate. Roll each truffle into a smooth ball, then roll in cocoa to coat evenly. Return truffles to sheet and freeze them while preparing the coating.
4. For coating, line a second baking sheet w/ foil. Place semisweet chocolate in double boiler over simmering water. Heat, stirring frequently, until melted and smooth. Remove from the heat.
5. Reroll truffles to remove any loose cocoa. Gently drop 1 truffle into the chocolate & coat completely. Slip a fork under the truffle, lift it from the chocolate, and tap fork gently against the side of the pan to allow excess chocolate to drip off. Using a knife, gently slide truffle off the fork onto the prepared sheet. Repeat with the remaining truffles. If using the pecans, immediately sprinkle generously with the pecans. Repeat with the remaining truffles.
6. Refrigerate, uncovered, until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks.
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