Recipe by Lennie
Decadent chocolate truffles, made even more sinful with the addition of your favourite liqueur. The yield will depend on how small you roll the truffles; I get at least 15 usually.
Top Review by Annissa
Very tasty! I was silly and used milk chocolate chips (don't do that!) and they never did quite solidify, but that was my mistake. Anyway while the texture of mine are off, they taste delicious.
Next time I am going to buy a nice bar of chocolate to make these with and add more liqueur -- I put Kahlua in mine and could barely taste it.
- 3 ounces semisweet chocolate
- 1 egg yolk
- 1 tablespoon butter, at room temperature (not margarine)
- 3 tablespoons liqueur (I particularly recommend Chambord, Baileys Irish Cream, Grand Marnier, Frangelico, and Sabra ( a ch)
- 2 tablespoons icing sugar, sifted through a sieve to remove lumps
- unsweetened cocoa powder, for coating or rolling
Directions See How It's Made
- In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
- Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
- Cover and refrigerate until firm enough to shape, about 1 hour.
- Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
- The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
- Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.