A Culinary Journey
Dark Chocolate Truffles
These truffles are great if you like dark chocolate. I couldn’t really taste the Godiva Liqueur, so next time I plan to omit that and just add a little more heavy cream instead. It could also be replaced with a flavored liqueur to give it a little extra taste (like something hazelnut or berry flavored). It’s a pretty standard plain chocolate truffle recipe.
Makes about 30 truffles using 1.5 teaspoon scoop.
Ingredients:7 ounces dark chocolate (Nói Síríus, 70% extra bitter) 1 tablespoon butter 1/2 cup heavy cream 1.5 tablespoons Godiva Original Dark Chocolate Liqueur unsweetened cocoa powder
- Break chocolate into small pieces and melt in double boiler.
- When chocolate is melted, stir in butter and heavy cream until uniformly mixed.
- Remove from heat and stir in liqueur.
- Refrigerate until firm.
- Scoop out truffles and roll in hands to make round (these don’t have to be flawless spheres, the cocoa powder will cover up a lot of imperfections in shape). It helps to coat hands in cocoa powder first to reduce the stickiness of the chocolate as it melts between your hands. I also found it easier to scoop a few truffles, then roll them all instead of scooping and rolling each one individually because of the mess they made on my hands.
- Roll truffles in cocoa powder, tap to remove excess, and refrigerate until firm. Store in fridge for up to 2 weeks.