Decadent Chocolate Truffles
- 3/4 cup heavy cream
- 8 oz good quality semi-sweet chocolate (such as Lindt or Valrona), coarsely chopped
- 1 tablespoon liqueur (such as amaretto, cognac, etc.), optional
- Cocoa powder for coating
Decadent Chocolate Truffles
Demonstrated by: Chef Angela Fomar-Smith.
Cooking with Y. Hata & Co. - November 14, 2004.
Ingredients:
Directions:
- In a small saucepan, scald cream; pour over chopped chocolate.
- Add liqueur and whisk until smooth.
- Place in refrigerator until thickened, about 2 hours.
- Scoop out small spoonfuls and roll between hands; roll in cocoa powder and place in candy cups.
- Refrigerate until needed.
- Serve at room temperature.
Makes about 30 truffles.
