These rich, creamy chocolate treats look and taste impressive, but they’re about as easy as whipping up a batch of cookies. Pair them with a Champagne Cocktail or a French 75.
| ||2 || oz. unsweetened chocolate, broken into pieces |
| ||½ || Tbsp. heavy whipping cream |
| ||1 || Tbsp. butter, grated |
| ||2½ || Tbsp. powdered sugar, or more to taste |
| ||2 || drops orange oil |
| ||¼ || tsp. vanilla extract |
| ||1 || Tbsp. dry Champagne or dry sparkling wine |
| ||¼ || cup unsweetened cocoa powder or unsweetened chocolate shavings |
- In a double boiler or metal bowl set on top of a pot of simmering water, melt chocolate pieces, cream, and butter over medium heat, stirring constantly. When melted, add powdered sugar, orange oil, vanilla, and Champagne, continuing to stir until smooth and thick.
- Remove from heat and let the chocolate mixture cool at room temperature for 10 minutes. Cover and refrigerate for another 15 minutes, or until firm enough to roll into balls.
- Remove from the refrigerator and use your hands to roll the chocolate into 10 half-tablespoon balls. Roll the balls in cocoa to cover and place on a parchment paper–lined plate or baking sheet.
- Let soften at room temperature for at least 20 minutes before serving.
For even faster, easier truffles without the round shape or the coating of cocoa, press the warm chocolate mixture into a silicone ice-cube tray or a plastic ice-cube tray with its cups lined with parchment-paper squares. Cover and refrigerate for about 30 minutes, or until firm. Warm at room temperature for at least 10 minutes before serving.
Copyright © 2008 Chronicle Books