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Ingredientes
- 12 ounce fine-quality bittersweet chocolate (not unsweetened), minced
- 1/2 stk (1/4 c.) unsalted butter, cut into pcs
- 1/4 c. heavy cream
- 1 Tbsp. instant espresso pwdr dissolved in 1 Tbsp. boiling water
- 2 Tbsp. Sambuca or possibly other anise liqueur
- 1 c. unsweetened cocoa pwdr for coating truffles
Direcciones
- In a double boiler or possibly in a metal bowl set over a pan of barely simmering water heat chocolate and butter with cream and espresso, stirring till smooth. Remove top of double boiler or possibly bowl from heat and stir in liqueur. Cold mix and chill, covered, at least 3 hrs, or possibly till hard.
- Form rounded tsp. of mix into balls and roll balls in cocoa pwdr, coating them. Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.
- Makes about 50 truffles.
- GourmetFebruary 1996
- A Cook from Minnesota on 02/13/01These were wonderful! I made 4 batches of them at Christmas and by New Years they were gone! Instead of the espresso and Sambuca I used 3 tbsp of grand marinier, amaretto, etc. per batch.
- A Cook from South Carolina on 02/11/01I made these little goodies for my wine club members along with several other items. They were a huge hit! I've had special requests to make them as Valentine's gifts, too. If you've never had fresh chocolate truffles, you owe it to yourself to try these. Just wait till the chocolate is very hard and dust your palms with cocoa pwdr to make rolling them easier. I'll be making these again for a catering this week!
- Valerie ( [email protected] ) from Edmonton, AB, Canada on 12/08/00 The recipe is so simple and the result so amazing - one batch is not sufficient! The flavour is truly "gourmet". The texture is exactly what you would want. I did dip these in dark chocolate and top each with a coffee bean. I called them my "Special Coffee" truffles and they were the first off the plate! When the mix is warm, the flavours "come out" as the mix cools. Be patient.
- I agree, these are wonderful!!! If you run into problems shaping the truffles because the chocolate is too hard, let the mix come down to room temperature a little. Also, you can whip up the chocolate in a KitchenAid mixer to make it soft and fluffy after it has been refrigerated. I roll the truffles on chocolate sprinkles. Whatever you do, I do not think you can go wrong with this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 12 servings | |
| Calories 78 | |
| Calories from Fat 52 | 67% |
| Total Fat 5.84g | 7% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 4mg | 0% |
| Potassium 5mg | 0% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.52g | 0% |
| Protein 1.5g | 2% |
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