Handmade chocolate truffles recipe

Ingredients:

16 oz dark chocolate

1 cup heavy cream

1 tablespoon liqueur (optional) (if used, coffee liqueur is going very well here)

Directions:

Break the chocolate into small pieces.

Heat the cream just until boiling. Looking at all the time because it can overflow the pot boiling cream! Remove from heat immediately when it starts to boil.

Stir chocolate and liqueur and stir until chocolate is meltedcompletely. Allow to cool, then refrigerate.

Check the consistency of the truffle mixture after 5 hours in refrigerator. You should be able to collect balls with a spoon and roll. If it is too soft (impossible to roll into balls), put it back in the fridge and check again after 1 hour.

Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, with a tablespoon of part of it on your hands, roll balls and putPut the balls on parchment paper.

Note: At this point, you can also roll the truffles in chocolate crumbs (chocolate crumbs do, just a bit jarring 'extra chocolate in a food processor). This step is optional, I only when the presentation is important, because the truffles are more crumbs of chocolate truffles that only professionally done:)

Put the baking dish with truffles in the freezer for at least 1 hour. After you remove them fromfreezer, take the truffles from the parchment paper and arrange on a plate. Store the truffles in the refrigerator.

Have fun!

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