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Another true winner from Kay Hartman.  I happened to be at an event where she brought these.  Well, truth be told, I've been to several events where she presented these treasures, but the first time, there were several others who also brought their own versions, and at least one who brought some that were purchased.  I can only tell you that the others, while good, were not worth the fat and calories compared to this.  The biggest difference was the quality of the ingredients...Kay believes in only using the best.  I agree...it pays.

Chocolate Truffles

  • 1 pound 12 ounces good quality bittersweet chocolate (I use Callebaut)
  • 1 cup cream
  • 1/4 cup up to 10 or 11 tablespoons liqueur (the more you use, the more alcohol the taste)*
  • Powdered sugar
  • Good quality cocoa (I use Pernigotti)


    • Kay notes: Or use an equivalent amount of cream if you don't want to use liqueur.
     

    Chop 12 ounces chocolate into chunks.  Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped.  Bring cream to a boil.  With food processor running, add cream to chocolate and process until cream is completely incorporated. With processor still running, add liqueur and process until
    incorporated.  Refrigerate chocolate mixture until chilled.

    Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls. Refrigerate again until chilled.

    Melt 1 pound chocolate in the top of a double boiler.  Allow chocolate to cool to about 90 degrees F.  Take each chocolate ball and dip it in the melted chocolate.  Place the chocolate ball in the cocoa to coat.

    Refrigerate once again.

    Store truffles in the refrigerator.  Remove from refrigerator and allow to rise to room temperature for at least 1 hour before serving.
     

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