Dark Chocolate Truffles With Liqueur Food

DARK CHOCOLATE TRUFFLES WITH LIQUEUR

Steps:

• Add chocolate chips to a small bowl and set aside
• Add heavy cream and liqueur in a medium saucepan and heat it up on medium/low until it comes to a slight boil
• Add butter in with the chocolate chips and pour the cream mixture on the chocolate chip mixture. Use a spatula to mix everything together until it has all melted
• Place bowl in refrigerator and let the batter harden for 2 hours
• Either use a small cookie scoop to form the truffles or take some dark chocolate truffle batter in your hand and roll it into a ball. Place each ball on a parchment paper covered jelly roll pan
• Place pan into the fridge and let harden again for 30 minutes
• Place cocoa powder in shallow bowl and roll each ball into it
• Serve
• Bite
• Smile
• Enjoy

CHOCOLATE LIQUEUR TRUFFLES

Steps:

• Break chocolate up and place in a bowl with the brandy. Place bowl over a saucepan of simmering water. Stir gently to combine until the chocolate is smooth.
• Stir in the butter and egg yolk until well combined (the heat from the chocolate will help melt the butter).
• Refrigerate until firm enough to shape into balls - I made mine slightly larger than standard marbles, but it's up to you and your conscience! Roll each ball in the cocoa (or you could experiment with chocolate hail, crushed pistachio nuts, etc. I used drinking chocolate, as it's sweeter than plain cocoa).
• Return to the fridge (or freeze, as desired). Serve chilled.

DARK CHOCOLATE TRUFFLES

Steps:

• Heat the cream with the corn syrup in a small saucepan until it just begins to boil. Remove from the heat and add the chocolate, stirring until it's melted and the mixture is smooth. Mix in the Cognac. Scrape the mixture into a small bowl and freeze until firm, about 1 hour.
• Line a dinner plate with plastic wrap. Form little 1/2-inch (2-cm) truffles using two small spoons. Scoop up a teaspoonful of truffle mixture, then scrape it off with the other spoon onto the dinner plate. Repeat, using all the truffle mix. Freeze the truffles until ready to mix in.
• Fold the Dark Chocolate Truffles into 1 quart (1 liter) of ice cream as you remove it from the machine. If you wish, break or chop the chilled truffles into smaller pieces first.
• Dark Chocolate Truffles can be refrigerated or frozen, well wrapped, for up to 2 weeks.

DARK CHOCOLATE ORANGE TRUFFLES

Steps:

• FILLING.
• In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
• Stir in 250 g of chocolate pieces until smooth, stir in orange juice concentrate and orange zest.
• Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
• Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate.
• Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
• Cover and refrigerate for 30 minutes or until firm.
• Sift icing sugar into a pie plate.
• Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
• Gently roll each round between fingertips to round off tips. Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
• COATING.
• In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
• Remove from heat, let cool slightly.
• Sift cocoa into a pie plate.
• Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens while you work, rewarm gently over hot stove.
• Place balls in cocoa.
• Using two clean forks, roll truffles in cocoa and refrigerate on wax paper-lined baking sheet until hardened.
• Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
• Can be refrigerated for up to 1 week or frozen up to 3 months.