Homemade Classic Truffles

Homemade Classic Truffles

Skip the candy shop and make your Valentine amazing Homemade Classic Truffles. To vary the truffles simply change the coating that you roll them in. Use cocoa powder, powdered sugar, or any kind of chopped nuts such as pistachios, cashews, macadamia nuts or pecans.

INGREDIENTS

12 Ounces Semisweet Chocolate Pieces

1/3 Cup Whipping Cream

4 Teaspoons Cherry Brandy, Hazelnut or Orange Liqueur

3 Tablespoons Finely Chopped Candied Cherries or Candied Orange Peel

Unsweetened Cocoa Powder; finely Chopped Toasted Nuts; And/Or Powdered Sugar

In a medium-size heavy saucepan combine chocolate pieces and whipping cream. Cook and stir constantly over low heat until chocolate melts. Remove saucepan from heat. Cool slightly. Stir in cherry brandy (or whichever liqueur you’ve chosen). Beat truffle mixture with an electric mixer on a low speed until smooth. Stir in candied cherries. Place in fridge for 1 1/2 to 2 hours or until mixture is firm. Line baking sheet with parchment paper. Shape chilled chocolate mixture into 1 inch balls. Roll balls in cocoa powder (or finely chopped toasted nuts, and/or powdered sugar) and place on the prepared tray. Let rest for 5 minutes. Store in a single layer in an airtight container in the refrigerator for up to 2 weeks. When ready to serve remove from fridge and let stand at room temperature for 30 minutes before serving. Makes about 25 truffles.

© Victoria Hart Glavin