Chocolate Truffles

12.21.2023, recipes 
by Ana Tellez

   These are the truffles my grandmother makes every Christmas in Mexico. They make perfect gifts in a tin box lined with parchment paper. Feel free to substitute the dark chocolate for semi-sweet or milk. We think the liquor is an essential part of the recipe, but if you prefer to leave it out you can substitute for a tbsp of pure vanilla extract and a pinch of salt. The nuts, however, shouldn’t be left out; there’s a quality in toasted nuts that pairs exceptionally well with chocolate.

500g high quality dark chocolate, chopped
250ml heavy whipping cream
1 shot rum or amaretto 
100g toasted ground or chopped pecans (or almonds)

Melt the chocolate in a bain-marie bath. Remove from heat then add the heavy whipping cream to the chocolate and stir using a wooden spoon until fully incorporated.

Add the rum or amaretto and nuts and stir once again.

Pour the mixture in a glass dish and leave in the refrigerator to set for at least 2 hours.

When ready to shape the truffles, remove the dish from the fridge, scoop out a spoon size amount and roll into small balls using your hands.

Dust the truffles in sugar, cocoa powder or chocolate sprinkles. Store in the refrigerator.

Notes on Toast  © 2024