|Once again, Rebecca cheats death|
Some classy and reliable chocolate truffles. People will probably like you more if you make these. Bring them with you to an awkward situation to ease tension and make your companions think you're fancy.
|FYI...there's cocoa powder all over my stuff now. I might pretend it's not there.|
Chocolate Truffles from Joy of Baking
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional) Yeah, I can't have that here. You could probably add some extracts if you wanted.
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round, bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
Makes 30 small truffles.