Chocolate Truffles

by Donna Hay
1/2 cup heavy cream
10 1/2 oz dark chocolate, chopped
cocoa powder for dusting
if you’re adding another flavoring, like the Chambord–about 3 TBSP

In a saucepan over medium heat, bring the cream to almost a boil.
Add the chopped chocolate and stir for one minute.
Remove from heat and stir until completely smooth.
Stir in the Chambord, or your choice of liqueur. This is optional, but so, so good in the finished truffles!
Pour into a square pan (her recipe says 6", but I only had and 8" pan, and it was fine) that you’ve greased and lined with parchment paper. Don’t grease the paper. I cut two sheets of parchment to fit, one sheet going one way, the other going the opposite way, so there were "handles" for lifting on each side.
Refrigerate for two hours or until firm.
To serve, lift the truffles out with the paper, cut into squares, and dust with cocoa powder.

Let them come to room temp for about 20 minutes before you serve.
Will keep in fridge for 10 days.

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Explore posts in the same categories: Desserts, Snacks, Sweet

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