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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Ingredients:
8 ounces good-quality semisweet chocolate, chopped |
1/2 cup heavy cream |
2 tablespoons liqueur such as cognac or grand marnier or plain vanilla extract |
1/2 cup unsweetened cocoa, sifted |
Directions:
1. 1. Place chocolate in a bowl. Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.
2. 2. Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.
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