Recipe by Petite Mommy
The great chocolatier's truffle recipe! When you want the best, go to the source. Easy, elegant and delicious. This recipe is found on the Godiva.com website. [P.S. The servings are an estimate only]
- 1 cup heavy cream
- 1⁄4 cup butter, cut into pieces
- 3 tablespoons granulated sugar
- 6 (1 1/2 ounce) each Godiva dark chocolate bars (finely chopped)
- 3 tablespoons cognac or 3 tablespoons other flavored liqueur
- confectioners' sugar
- unsweetened cocoa powder
- chopped walnuts
Directions See How It's Made
- Make the truffles:.
- Heat heavy cream, butter and sugar in medium saucepan over medium heat to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk until smooth. Stir in cognac.
- Place saucepan in bowl of ice water. Beat chocolate mixture until it thickens, holds its shape and is firm enough to pipe, using hand-held electric mixer at medium speed.
- Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15 minutes or until just firm enough to shape.
- With hands dusted with confectioners' sugar, gently roll ganache into 1-inch balls. Refrigerate about 10 minutes or just until firm.
- Coat the truffles:.
- Roll one-third of the truffles in confectioners' sugar. Roll another third in cocoa powder. Then roll remaining truffles in chopped walnuts. Store truffles in airtight container in refrigerator up to 5 days.
- To serve:
- Remove truffles from refrigerator 30 minutes before serving. Place each truffle in a decorative petit four paper cup and arrange on serving plate.