I love baking. It is always a mood lifter for me. Now, if only baking did not affect the waistline much, I would do it more often. But then again, it is Christmas time, time to share love, cheer and also some calories in the form of these melt in your mouth little delights. My absolute go to website for making is http://www.joyofbaking.com and that’s where this recipe has been adapted from (http://www.joyofbaking.com/ChocolateTruffles.html). Below is almost the exact kahlua flavoured chocolate truffles recipe barring the coatings which I played around a bit with- powdered pistachios, desiccated coconut to raw cacao, I tried them all and the results per the guinea pigs who tasted them (in their words) was DIVINE! Here is the recipe for you to try:
- Chocolate Truffles:
- Semisweet or bittersweet chocolate, cut into small pieces- 227 gms
- Heavy whipping cream (double cream) (35-40% butterfat) – 120 ml
- Unsalted butter, cut into small pieces- 28 grams
- Kahlua- 2 tablespoons
- Different Coatings for Truffles:
- Toasted nuts like almonds/pistachios and then powdered. You could just crush and coat if you would like some texture
- Raw cacao or cocoa powder
- Desiccated coconut
- Toasted and powdered white sesame seeds
- Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) Add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
- Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.