Chocolate Truffles

Name: Chocolate Truffles
Yield: 60 - 70 truffles
Ingredients: 8 oz (250 g) semisweet chocolate; 2 tbsp (30 mL) 35 % cream; 2 tbsp (30 mL) Irish Cream liqueur or coffee liquor; 1/4 cup (60 mL) butter; 2/3 cup (160 mL) icing sugar; 2 egg yolks; 1 tsp (5 mL) vanilla extract; 1/3 cup (80 mL) ground hazelnut (in food processor); 1/2 cup (125 mL) cocoa powder; 1/4 cup (60 mL) icing sugar; 1/2 tsp (2 mL) ground cinnamon; Melted butter

This is the Chocolate Truffles recipe.

Prep: 35 min
Cooking: 2 min

Yields 60 - 70 truffles

Ingredients

8 oz (250 g) semisweet chocolate
2 tbsp (30 mL) 35 % cream
2 tbsp (30 mL) Irish Cream liqueur or coffee liquor
1/4 cup (60 mL) butter
2/3 cup (160 mL) icing sugar
2 egg yolks
1 tsp (5 mL) vanilla extract
1/3 cup (80 mL) ground hazelnut (in food processor)
1/2 cup (125 mL) cocoa powder
1/4 cup (60 mL) icing sugar
1/2 tsp (2 mL) ground cinnamon
Melted butter

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Preparation

In top of a double boiler, slowly melt chocolate with both creams and butter. Once chocolate starts to melt, remove saucepan from double boiler and stir mixture until chocolate has completely melted. Sprinkle sugar over chocolate mixture and pour eggs yolks over the sugar (to protect from heat). Stir quickly. Return mixture to double boiler and cook for 2 minutes while stirring.

Remove from heat and add vanilla and hazelnuts. Mix well. Pour mixture into large dish and cover. Let cool until mixture is easy to work. Meanwhile, in small bowl, mix well cocoa, sugar and cinnamon. When chocolate mixture is ready to manipulate, cut in small squares. Smear fingers with butter and quickly shape chocolate squares into small balls. Roll balls into cocoa and sugar mixture and refrigerate. Serve at room temperature.