Recipe by Sam #3
So heavenly! These are really simple and look pretty for any kind of get-together. Note: cook time includes chill time.
Top Review by Realtor by day, Chef by night
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.
- 118.29 ml butter
- 88.74 ml heavy cream
- 8 (226.79 g) semi-sweet chocolate baking squares, finely chopped
- 59.16 ml orange liqueur (or whatever flavor you like)
- 9.85 ml orange rind, grated
- 4 (113.39 g) semi-sweet chocolate baking squares, finely chopped
- 14.79 ml oil
- 118.29 ml cocoa
- 118.29 ml chocolate sprinkles
- 118.29 ml icing sugar
Directions See How It's Made
- 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.