Sunday, June 24, 2007
Chocolate was calling my name yesterday, so I headed into the kitchen to see what would inspire me. I had some good bittersweet chocolate on hand plus some heavy cream, so truffles seemed like an obvious choice. I also had some Kahlua to add, making them sound even better. I mixed up the ganache, spent the afternoon at the pool & dipped the truffles yesterday evening. They are absolutely delicious & so simple. Give them a try & let me know how yours turn out.
8 ounces bittersweet chocolate
1 cup heavy cream
2 tablespoons (1/4 stick) unsalted butter, softened
1 tablespoon light corn syrup
2 tablespoons liqueur (I used Kahlua)
Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Place the chocolate & butter in a medium heatproof bowl. Bring the cream & corn syrup to a boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified. Add the liqueur and stir to combine. Allow the ganache to cool at room temperature until it is firm. This should take at least 4 hours in a 65 degree F room or 2 hours in the refrigerator.
Once the ganache is cold & firm, roll into 1" balls using a spoon or mini-ice cream scoop. Dip in melted chocolate or roll in desired toppings - I used milk chocolate for dipping & rolled a few in some chocolate crumbs I had on hand from a cheeseball mix.