EASY VALENTINE TRUFFLES
about 4 dozen candies
- 12 ounce semi-sweet or bittersweet chocolate or sweetened white chocolate, or 6 ounces each semi-sweet or bittersweet chocolate and milk chocolate
- 1/4 cup heavy cream, at room temperature
- 1/4 cup flavored liqueur of choice (orange, cherry, almond, coffee, etc.)or 1/4 cup brandy or flavored brandy of choice, or 1/4 cup dark rum or whiskey (see note)
- About 4 dozen 1-inch diameter foil candy cups
Finely chop chocolate in a food processor or blender. In a small heavy saucepan, combine cream and liqueur or brandy of choice; bring mixture to a boil over moderate heat, stirring constantly. With the food processor or blender on medium speed, gradually add cream mixture to chopped chocolate, processing or blending until chocolate is melted and mixture fully blended and smooth. Arrange foil candy cups on a tray or baking sheet; carefully pour mixture into each foil candy cup, filling each cup almost full.. Set truffles aside in a cool dry area to become firm; or, may refrigerate truffles for 30 minutes to become firm. Store in an airtight container in a cool dry area.
Note: May omit liqueur; add non-alcoholic flavoring of choice to taste and increase cream to ½ cup. If using liqueur or brandy or rum or whiskey, alcoholic content will be evaporated during cooking process; only the flavor will remain.
Variations: Add about ½ cup finely chopped hazelnuts, pecans, blanched almonds, English walnuts or macadamia nuts to melted chocolate mixture before pouring into foil candy cups. Makes about 5 dozen candies. In a deep small bowl, soak about 60 to 72 dried dark sweet (Bing) cherries in enough brandy or cherry-flavored brandy or whiskey to cover cherries thoroughly; cover and set aside at room temperature to allow cherries to macerate, absorbing all the liquid and becoming plump. Drain cherries thoroughly, patting dry with absorbent paper. Place one cherry in each foil cup and then pour hot chocolate mixture over each cherry in foil cups. Use cherry-flavored brandy or liqueur in preparation of the truffles. Makes about 5 to 6 dozen candies. After truffles have become firm, may roll each in sifted unsweetened cocoa, if desired. Store as previously directed.