It’s been a few days since Valentine’s Day, but James and I are still enjoying these truffles I made Saturday afternoon. Apparently they last a few weeks in the fridge and a month or two if kept in the freezer; so we’re enjoying them one night at a time just hoping they never run out.
Recipe adapted from Simply Recipes
8 oz. dark chocolate (60% cocoa or above), chopped
1/2 cup heavy whipping cream
2 T. kahlua
1 tsp vanilla
1/4 cup unsweetened cocoa powder
1. Chop chocolate into small chunks, place in medium size bowl and set aside.
2. Simmer cream in small sauce pan. Once simmering, pour in kahlua and stir
3. Add cream/kahlua mixture and vanilla to chocolate chunks. Let sit for a few minutes before stirring until smooth.
4. After the mixture is smooth, place in fridge for 3 hours.
5. Remove bowl and with a teaspoon or melon baller, roll out balls of the chocolate, placing on a cookie sheet lined with parchment paper. Place back in fridge for another 30 minutes. Then when truffles are firm, roll in your hands quickly to form small spheres.
6. Roll chocolate in cocoa powder and either serve or return to the fridge for safe keeping.
Voila! Although the ingredients are simple, the process is a bit time consuming. However, the results are worth the wait.
Post-baking thoughts: I love the combination of chocolate and kahlua. But don’t feel limited by this choice of liqueur. Why not try Grand Marnier? or Bailey’s? Peppermint or orange? Or your favorite bourbon? And you can replace the cocoa powder with finely chopped nuts – the possibilities are endless! Enjoy!