Make the truffles:.
Heat heavy cream,
>Pour boiling cream over chocolate and keep stirring until
aucepan, cook and stir semisweet chocolate over very low heat until
br>Put the chopped dark chocolate in a medium-size bowl
eat and pour over the chocolate, which has been broken up
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.
gs and sifted flours into chocolate mixture. Spoon into prepared
br>Combine butter, dark chocolate and 1 2/3 cups
m.
Using an offset spatula spread the white-chocolate mousse
ruffle mixture, break the chocolate into squares and place it
Place the chocolate in a large bowl.
ur over the chopped chocolate. Allow to sit
he melted chocolate mixture; let stand for 2 minutes.
Using a
Fold in remaining egg whites using whisk. Using a large scoop, divide
Place dark chocolate and cream in a heatproof
emove from heat.
Add chocolate, liqueur and rind.
Stir
r until mixture hardens.
Using a melon baller or a
ot (not boiling) water, heat chocolate, stirring, until half is melted
hape, about 2 hours.
Using a tablespoon (a spring-action