Recipe: Chocolate Truffles, Cappuccino Truffles and Brandied Apricot Truffles

recipelink.com Chat Room Recipe Swap - 2000-11-26
From: recipelink.com

Chocolate Truffles
Recipe by: Family Circle
Yield: 24

1/3 cup heavy cream
6 oz bittersweet chocolate (imported, good quality), coarsely chopped
2 tbsp unsalted butter at room temperature
1/4 cup cocoa powder, for dusting

Bring the cream to boiling in a small, heavy-bottomed saucepan. Remove the pan from the heat. Add the chocolate and butter, whisking until smooth. Pour into a shallow bowl and cover with plastic wrap.
Refrigerate for at least 3 hours.
Place the cocoa powder in a small bowl. Scoop the truffle mixture by rounded measuring spoonfuls onto waxed paper. Coat your palms with cocoa powder and roll each truffle into a ball.
Dredge the truffles in the cocoa powder, tossing gently in the hands to remove the excess. Chill, covered, for at least 2 hours.
The truffles will freeze well.

VARIATIONS:

CAPPUCCINO TRUFFLES: Stir together 1 tablespoon of boiling water, 2 teaspoons of espresso or instant coffee, and 1 teaspoon of ground cinnamon until blended. Add to the melted chocolate mixture in the basic recipe, stirring until combined. Proceed as directed.

BRANDIED APRICOT TRUFFLES: Soak a rounded cupful of chopped dried apricots in 1/4 cup of brandy for at least 1 hour. Drain if needed, and stir into the melted chocolate mixture in the basic recipe. Proceed as directed.