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