So heavenly! These are really simple and look pretty for any kind of get-together. Note: cook time includes chill time.
- 1⁄2 cup butter
- 6 tablespoons heavy cream
- 8 (1 ounce) semi-sweet chocolate baking squares, finely chopped
- 4 tablespoons orange liqueur (or whatever flavor you like)
- 2 teaspoons orange rind, grated
- 4 (1 ounce) semi-sweet chocolate baking squares, finely chopped
- 1 tablespoon oil
- 1⁄2 cup cocoa
- 1⁄2 cup chocolate sprinkles
- 1⁄2 cup icing sugar
- In med saucepan, bring butter and cream to a boil over med-high heat.
- Remove from heat.
- Add chocolate, liqueur and rind.
- Stir until melted and smooth.
- Pour truffle mixture into a shallow bowl.
- Chill for 2 hours.
- Line 2 baking sheets with waxed paper.
- Shape rounded teaspoonfuls of truffle into 24 small balls.
- Place truffles on prepared baking sheets.
- Chill 30 minutes.
- Melt chocolate and oil in a double boiler until smooth.
- Transfer chocolate into a bowl.
- Cool slightly.
- Using 2 forks, coat 3/4 of the truffles in chocolate, allowing excess coating to drip back into the bowl.
- Cover 6 truffle in sprinkles.
- Sift icing sugar over 6 truffles.
- Leave 6 chocolate coated truffles plain.
- Coat remaining 6 truffles in cocoa.
- Chill 30 minutes.
- Store in fridge for 10 days or in freezer for 3 months.
Truffles are my favorites and I make a few batches for each holiday. These were really yummy and easy, too. They were very rich, creamy and smooth. I decorated them for Easter because we had a belated Easter get-together with my family. Everyone loved these. I used raspberry and orange extracts- 1 tsp. each, dark chocolate for the centers and semi-sweet for the dipping. My little girl had fun sprinkling them with assorted sugars and doo-dads. The only thing I will change next time (and there will be a next time) is I will reduce the butter by about half. A quarter cup will be fine. Thanks for posting this. It's a keeper. Made for PRMR tag game.
I love chocolate truffles, and these are rich and delicious! The centers melt in your mouth even chilled. The liqueur flavor was a bit strong at first, but after sitting in the fridge overnight has toned down and is just right. I think Chambord or blackberry schnapps would work very nicely as well. Thanks for posting!