Friday, December 26, 2008

Single-Malt Scotch Chocolate Truffles

(Makes 20 large or 30 medium truffles)

1 cup heavy cream
10 oz. dark chocolate (I used 75% Callebaut), chopped into small pieces
3 tbsps. unsalted butter, cut into small pieces
3 tbsps. single malt scotch or cognac, brandy or whatever takes your fancy
14 oz. dark chocolate for coating

Bring the cream to a boil in a saucepan over medium heat. Remove from heat and add the 10 oz. chocolate. Stir gently until melted. Stir in the butter until melted, then the liquor. Strain into a bowl and cool to room temperature. Cover with plastic wrap (touching the surface of the chocolate) and chill for four hours or overnight.

Line a baking sheet with parchment. Using a small ice-cream scoop, scoop up the mixture into small balls and place on the parchment. I find dipping the scoop into hot water between each ball helps the process. Freeze the balls for an hour prior to coating. For best results, temper the chocolate to be used in coating (I have yet to learn how to do this.) Melt the 14 oz. coating chocolate in a double boiler, dip the balls in using a fork and let them chill and harden on parchment. That's it!


There is something magical about the process of melting chocolate and cream together. At seems it just looks like pale murk... and then, magically, there is the darkness of the melting chocolate surging up...


willow said...

Oh, yummies!! :^)

joelmead said...

I love Panettone. My mum makes a fantastic bread and butter pudding with it…

Blog Princess G said...

Willow: Indeed. :)

Joelmead: I make one too! I wonder if it's the same recipe. We serve ours with amaretto sauce. Yummo.