2 cups heavy cream
1 lb. bittersweet chocolate, finely chopped (I used a combination of Ghirardelli, SunSpire and Bakers)
1/2 cup unsalted butter, at room temperature
1/2 cup Cognac, Grand Marnier, or other liqueur (I used Cointreau)
Mini cupcake liners
Unsweetened cocoa powder, for dusting (optional
Semisweet chocolate, coarsely chopped (optional)
Sea salt, for sprinkling
Holiday-themed decorating sugar and/or sprinkles (optional)
- Bring the cream to a boil in a saucepan over medium heat. Remove from heat, add the chopped chocolate and stir until it is melted, smooth and shiny. Beat in the butter until smooth. Pour into a bowl and stir in the liqueur Refrigerate until set, about one hour.
- Line a baking sheet with parchment paper. Using a melon baller, scoop out 1-in rounds and place on the baking sheet.* Refrigerate until chilled, about 30 min.
- To shape the truffles, roll each ball in between your palms until round. (I needed to clean my hands several times as mixture kept sticking). Dust with cocoa powder (or roll the ball into a small dish of it) if using.
- If using a chocolate coating, melt the chocolate in the microwave or over a double boiler until melted and smooth. Remove from heat and using a fork or large spoon, dip the truffles one at a time in the chocolate, turning to coat, and the place on a parchment-lined tray or baking sheet. Add a pinch of sea salt, or one or more of the holiday sprinkles, if using, and let stand or refrigerate until chocolate is set.
- To package them up for gift giving, place each truffle in a mini cupcake liner and carefully layer them into a small airtight plastic container separated by wax paper. Will keep in the fridge for up to a week.
- Makes about 3 dozen truffles
* After I made these, I read someone's recommendation to clean the melon baller with warm water as you go for easy formation. I will try this next time!
Adapted from Georgeanne Brennan's Christmas Gifts from the Kitchen.