Chocolate Truffles

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 8 ounces bittersweet chocolate (good quality)
• 1 cup 35% cream
• 1 ounce liqueur (optional) or 1 teaspoon peppermint extract (optional)
• 8 -10 ounces bittersweet chocolate (good quality)
• 2 cups rice krispies (optional) or 1/4 cup shredded coconut (optional) or 1/4 cup cocoa powder (optional) or 2 ounces chocolate (optional)

Recipe

• 1 chop first 8 oz of chocolate into small, even pieces.
• 2 heat cream in a small saucepan to just below a simmer.
• 3 pour cream over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy. if you're using a liqueur or other flavouring, this would be the time to add it.
• 4 cover with plastic wrap. to prevent formation of a skin on top, gently press the plastic wrap down until it is touching the entire surface of the filling. place in refrigerator to set for a few hours, or even better, overnight.
• 5 roll truffle filling into balls, using a melon baller or teaspoon, and place on wax paper. you may need to refrigerate/freeze briefly to stiffen the balls back up again before coating.
• 6 if you're using a topping, prepare it now. if you're going to roll your truffles in a topping (ex. rice krispies), pour the topping in a shallow pan. if you're going to dust or sprinkle your topping (ex. cocoa powder or shredded coconut), have it handy.
• 7 melt second 8-10 oz of chocolate slowly and gently in a double boiler (or in a bowl sitting on top of a saucepan of hot - not boiling - water). be careful not to get any water into the chocolate or it will seize up!
• 8 dip truffles into the chocolate using a fork, letting the excess drain through the tines.
• 9 roll in rice krispies (if using). place coated truffles on wax paper on a rack or baking sheet. sprinkle or dust with a topping (if using) while the chocolate is still wet and put into the refrigerator to harden.
• 10 if you're drizzling with chocolate, skip the rolling/dusting part and just set your chocolate coated truffles on wax paper on a baking sheet and refrigerate to harden. melt your chocolate in a zip-top bag, then cut a tiny hole in one corner to squeeze it out and drizzle over the truffles.