Black Sambuca Truffles Food

BLACK SAMBUCA TRUFFLES

Black Sambuca Truffles image

Make and share this Black Sambuca Truffles recipe from Food.com.

Provided by seahorse73

Categories Candy

Time 12m

Yield 30 truffles

Number Of Ingredients 5

Ingredients

8 ounces bittersweet chocolate, broken into pieces
1/4 cup heavy cream
2 tablespoons butter
4 1/2 tablespoons black sambuca
1 cup toasted pignolis, chopped

Steps:

Place chocolate in food processor; process until the chocolate is chopped.
Combine the cream and butter in a 1 cup glass measuring cup and microwave at high 1 1/2 minutes or until the butter is melted and the cream begins to boil.
With food processor running, pour hot cream mixture through food tube, process until chocolate melts.
Add the Black Sambuca.
Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
Shape chcolate mixture into 1" balls and roll into toasted nuts.
Store in airtight container in refrigerator.
Let stand at room temperature 2 to 3 hours before serving.

Nutrition Facts : Calories 43.9, Fat 4.6, SaturatedFat 1.2, Cholesterol 4.8, Sodium 6.3, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 0.7

SAMBUCA TRUFFLES

Sambuca Truffles image

Heavy cream is spiked with fragrant anise seed to help complement and enhance the Sambuca in these truffles.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 5 dozen

Number Of Ingredients 7

Ingredients

1 1/2 cups heavy cream
1 tablespoon anise seed
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound 2 ounces finely chopped semisweet chocolate, plus 12 ounces more for dipping
6 tablespoons sambuca
1 cup sifted confectioners' sugar

Steps:

In a small saucepan, bring heavycream and anise seed to aboil. Turn off heat; cover, and let steep 20minutes. Strain through a fine sieve intoa clean bowl. Discard solids.
Bring 1cup of the anise cream, plus butter and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir insambuca.
Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
Place confectioners' sugar in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in confectioners' sugar. With yourclean hand, cover truffle with the sugar. Letsit in bowl 20 seconds.
Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

CHOCOLATE ESPRESSO SAMBUCA TRUFFLES

Chocolate Espresso Sambuca Truffles image

Categories Coffee Milk/Cream Chocolate Dessert Pernod Winter Gourmet

Yield Makes about 50 truffles

Number Of Ingredients 6

Ingredients

12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1/4 cup heavy cream
1 tablespoon instant espresso powder dissolved in 1 tablespoon boiling water
2 tablespoons Sambuca or other anise liqueur
about 1 cup unsweetened cocoa powder for coating truffles

Steps:

In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth. Remove top of double boiler or bowl from heat and stir in liqueur. Cool mixture and chill, covered, at least 3 hours, or until firm.
Form rounded teaspoons of mixture into balls and roll balls in cocoa powder, coating them. Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.

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