Irresistible chocolate flavor, crunchy outside and soft inside.
servings: 40 truffles
12 oz. dark chocolate
12 oz. milk chocolate
1 cup heavy whipping cream
1 tbs cocoa liqueur or rum (optional)
24 oz. milk chocolate
cocoa powder to sprinkle
1 – Chop the chocolate and put in a saucepan or glass bowl.
2 – Add the heavy cream and liqueur (or rum) and mix.
3 – Bring the pot to heat in double boiler, stirring constantly.
4 – When the mixture is smooth and shiny, refrigerate (in lidded container) for 8 hours.
5 – Roll in your hands, making balls of desired size. Set aside.
6 – Melt the 24 oz. milk chocolate (in double boiler or in the microwave).
7 – Place the bowl of melted chocolate in a baking sheet with ice water, stirring constantly, until chocolate gets a colder temperature.
8 – Dip each truffle in the melted chocolate.
9 – Sprinkle cocoa powder.
Tips and Options:
- Add nuts or coconut to the truffles.
- If you prefer to use the microwave to melt the milk chocolate for coating, set it up in medium-power and heat for 30 seconds. Stir and put another 30 seconds (until chocolate is completely melted).