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| General Category : Candies and Confections |
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| Food Group : Chocolate and Sweets, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Christmas |
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| In our home, one of our holiday treats was these simple chocolate truffles flavoured with kirsch, the favourite Swiss eau-de-vie distilled from ripe cherries. You can use any fruit eau-de-vie, brandy or liqueur, such as Poire Williams, Cointreau, cassis or cognac. Use the best semisweet chocolate you can find. |
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Ingredients
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8 oz (250 g) semisweet chocolate, finely chopped |
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1/2 cup plus 1 tbsp (140 mL) whipping cream |
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1/4 cup (60 mL) unsalted butter, diced |
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2 tbsp (30 mL) fruit eau-de-vie, liqueur or brandy |
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1/4 cup (60 mL) cocoa powder, sifted |
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Preparation
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Place chocolate in heatproof bowl. In saucepan, heat cream with butter over medium-low heat until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in eau-de-vie, brandy or liqueur of choice. Cover and refrigerate until firm, about 3 hours.
Drop rounded teaspoonfuls (5 mL) onto 2 waxed paper–lined baking sheets, rolling each one gently to round off completely. Freeze until hard, about 1 hour. Roll in cocoa powder.
Makes about 32 truffles.
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More Information
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Variation:
Chocolate-Dipped Truffles
In heatproof bowl set over hot, not boiling water, melt 12 oz (375 g) semisweet chocolate, finely chopped. Omit rolling in cocoa powder. Using 2 forks, dip truffles one by one in melted chocolate. Transfer to rack or waxed paper; let stand until hardened.
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Nutritional information
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| Per truffle: about 68 cal, 1 g pro, 5 g total fat (3 g sat. fat), 6 g carb, 1 g fibre, 9 mg chol, 2 mg sodium. % RDI: 1% calcium, 2% iron, 3% vit A, 1% folate. |
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Source
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Homemakers Magazine: Dec./Jan. 2006
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