IRISH CREAM TRUFFLES
1 cup heavy (whipping) cream
2 teaspoons vanilla
1 Pinch salt
1 pound high-quality real bittersweet chocolate, broken into 1-inch pieces, divided use
4 ounces high-quality real milk chocolate, broken into 1-inch pieces, divided use
4 egg yolks, beaten
3 tablespoons Irish Cream liqueur*
2/3 cup unsweetened cocoa powder
Heat whipping cream in 2-quart saucepan over medium heat until heated through (2 to 3 minutes). Stir in vanilla and salt.
Stir in half bittersweet chocolate and half milk chocolate with wire whisk until melted. Stir in egg yolks. Cook over low heat, stirring often, until slightly thickened (10 to 12 minutes).
Remove from heat; stir in all remaining chocolate and liqueur until chocolate is melted. Cover; refrigerate until firm enough to shape (about 30 minutes).
Sift cocoa into medium shallow bowl. Drop rounded tablespoonfuls of chocolate mixture into cocoa; roll to coat. Shape into balls; roll in cocoa again. Place gently on tray; refrigerate until firm (30 minutes). Store refrigerated.
*Substitute 1 teaspoon your favorite flavor extract.
Makes 3 Dozen
Source: Land O Lakes
1 cup heavy (whipping) cream
2 teaspoons vanilla
1 Pinch salt
1 pound high-quality real bittersweet chocolate, broken into 1-inch pieces, divided use
4 ounces high-quality real milk chocolate, broken into 1-inch pieces, divided use
4 egg yolks, beaten
3 tablespoons Irish Cream liqueur*
2/3 cup unsweetened cocoa powder
Heat whipping cream in 2-quart saucepan over medium heat until heated through (2 to 3 minutes). Stir in vanilla and salt.
Stir in half bittersweet chocolate and half milk chocolate with wire whisk until melted. Stir in egg yolks. Cook over low heat, stirring often, until slightly thickened (10 to 12 minutes).
Remove from heat; stir in all remaining chocolate and liqueur until chocolate is melted. Cover; refrigerate until firm enough to shape (about 30 minutes).
Sift cocoa into medium shallow bowl. Drop rounded tablespoonfuls of chocolate mixture into cocoa; roll to coat. Shape into balls; roll in cocoa again. Place gently on tray; refrigerate until firm (30 minutes). Store refrigerated.
*Substitute 1 teaspoon your favorite flavor extract.
Makes 3 Dozen
Source: Land O Lakes
MsgID: 3142218
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (24)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Candy, Chocolate
Desserts - Candy, Chocolate
- Modjeskas (Marshmallows Dipped in Homemade Caramel - using heavy cream)
- Planters Microwave Peanut Brittle
- Dark Chocolate Raspberry Fondue with Variations (using preserves)
- Saltine Crackers Toffee - variation
- Cappuccino Candy (using sweetened condensed milk)
- Microwave Pistachio Brittle (makes about 1 pound)
- Sister Mary Bernadette's 11-Minute Toffee
- Premier White Almond Bark and White Chocolate Almond Bark
- Macaroni Grill Chocolate Ganache (re: chocolate drizzle for panna cotta)
- Old-Time Fudge
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute