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3/4 cup heavy cream
8 oz. good-quality, semi-sweet chocolate, such as Lindt or Valrona, coarsely chopped
1 tablespoon liqueur, such as amaretto, cognac, etc., optional
Cocoa powder for coating
In a small saucepan, scald cream; pour over chopped chocolate.
Add liqueur and whisk until smooth. Place in refrigerator until thickened, about 2 hours.
Scoop out small spoonsful of the mixture and roll between hands; roll in cocoa powder
and place in candy cups. Refrigerate until needed. Serve at room temperature.
Recipe makes about 30 truffles.
Source: Hawaiian Electric Company, Dec 2004 newsletter.
8 oz. good-quality, semi-sweet chocolate, such as Lindt or Valrona, coarsely chopped
1 tablespoon liqueur, such as amaretto, cognac, etc., optional
Cocoa powder for coating
In a small saucepan, scald cream; pour over chopped chocolate.
Add liqueur and whisk until smooth. Place in refrigerator until thickened, about 2 hours.
Scoop out small spoonsful of the mixture and roll between hands; roll in cocoa powder
and place in candy cups. Refrigerate until needed. Serve at room temperature.
Recipe makes about 30 truffles.
Source: Hawaiian Electric Company, Dec 2004 newsletter.
