INGREDIENTS
227-gram Dark Chocolate
3/4 cup Thick Cream (Puck Thick Cream قيمر)
2 tablespoons Butter
2 tablespoons (any kind of Liqueur)
2 cups Unsweetened Cocoa Powder (sifted)
METHOD
Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently over low heat until the butter melts and the cream reaches the simmering point. Remove from heat and then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavorings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavorings, a tsp. at a time, to taste. Try bourbon, Grand Mariner, Rum, Amaretto, and Cognac, Vodka, or the zest and juice of an orange or leave it plain). Chill around 3 hours, or freeze for 30 minutes.
To shape the truffles, you can do this by using your hands, rolling them while the mixture is cold, into round shapes, and resembling them in size.
Coat your truffles immediately after shaping, drop each truffle into the cocoa powder, and roll them until evenly coated. Place the truffles on a sheet of wax paper. Store in the fridge covered, in a glass jar or Tupperware.
SOME TIPS:
The type of chocolate you select will directly affect how sweet or bitter the final result is. A chocolate with a very high cocoa solids percentage will create a bitter, dark chocolate truffle.
Don’t overheat the cream, if it’s boiling when you pour it onto the chocolate it could make the mixture seize and become grainy.
When you’re adding the flavorings do taste it as you go and add more until you’re happy – adding just a teaspoon at a time of fruit juices or liqueurs.
If you’re rolling the truffles in chopped nuts, cocoa or other dry ingredients do so immediately after shaping so that they are sticky enough to pick up the coating.
Varieties for decorating your truffles, Unsweetened Cocoa powder, finely Chopped nuts – Almonds, Cashews, Walnuts, Macadamias, Coconut, Pistachios, Hazelnuts, etc…
Truffles have a very short shelf-life and must be consumed within a few days of making (within 2 weeks)
