>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.
aper.
Combine butter, dark chocolate and 1 2/3 cups
gs and sifted flours into chocolate mixture. Spoon into prepared
br>https://www.geniuskitchen.com/recipe/chocolate-frozen-custard-537408.
Before
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.
ruffle mixture, break the chocolate into squares and place it
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
n cocoa or dip in chocolate; refrigerate for up to 2
b. scoop is ideal), mold chocolate into balls, 1 level Tb
Place the chocolate and butter in a heatproof