Chocolate and the holidays go together well to say the least. Making truffles couldn’t be easier and they make a big impression on the people. No secret here: use the best quality ingredients you can find. No less than 61% cacao chocolate, organic heavy cream, good booze (for interesting flavor profiles),etc.
Easy rule of thumb for dark chocolate truffles….
8 oz bittersweet chocolate, chopped
1/2 cup heavy cream
1 T booze ( use common sense; Grand Marnier for orange, Drambuie for scotch, kahlua for coffee, etc)
1/4 t sea salt
Unsweetened cocoa powder for rolling
Place chocolate in a bowl. Bring cream and salt to a simmer in a small saucepan. Pour over chocolate and let stand for two minutes. Whisk until smooth.
Pour chocolate mixture into a parchment lined square dish (8 inch works) and refrigerate until chilled, about 30 minutes.
Remove chocolate block using parchment to lift up and out onto a cutting board. Cut block into small squares. Place squares into cocoa powder. Shake off excess. Ready to serve.
Remember: good chocolate, good cream and good booze.
Happy New Year from BLC
…with apologies to Martha Stewert.
