n cocoa or dip in chocolate; refrigerate for up to 2
>Pour boiling cream over chocolate and keep stirring until
aucepan, cook and stir semisweet chocolate over very low heat until
Make the truffles:.
Heat heavy cream, butter
eat and pour over the chocolate, which has been broken up
br>Put the chopped dark chocolate in a medium-size bowl
o this for all the chocolate truffles until the \"tree\" is full
Bring cream and sugar to a scald.
Stir in butter.
Stir in chocolate.
Stir in liquor.
Refrigerate slightly, bring to room temperature, whip if desired to create a lighter truffle filling or leave as is for a chewy version.
Pipe or scoop out into a 1 inch ball.
Refrigerate for at least 1 hour, then serve.
Options: Roll finished, refrigerated chocolate truffles in melted coating chocolate, ground nuts of your choice or in cocoa powder.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
For the basic truffle mixture, break the chocolate into squares and place
aper.
Combine butter, dark chocolate and 1 2/3 cups
gs and sifted flours into chocolate mixture. Spoon into prepared
Melt the dark chocolate with the liqueur in a double boiler, stirring till well mixed.
Add the butter and stir until melted.
Add the confectioners' sugar and the ground almonds.
Mix well.
Leave in a cool place till firm enough to roll into about 24 balls/truffles.
Place the grated chocolate in a plate and roll the truffles in the chocolate to coat them.
Place the truffles in paper candy cases and chill.
d pour over the chopped chocolate. Allow to sit for
e mixture over the melted chocolate mixture; let stand for
ffset spatula spread the white-chocolate mousse over cake.
Sprinkle
emove from heat.
Add chocolate, liqueur and rind.
Stir
anilla. Melt dark chocolate and 7 oz milk chocolate in a bowl
b. scoop is ideal), mold chocolate into balls, 1 level Tb
Place the chocolate and butter in a heatproof