8 ounces semi-sweet (60% cocoa) or bittersweet (70% cocoa, or higher %, if you like)
3/4 cup heavy whipping cream
2 tablespoons Kerrygold Unsalted Butter
Optional: 2 tablespoons alcohol of choice – Cognac, Bourbon, Grand Marnier, Frangelico, Kahlua, rum (coconut rum is delicious, as is spiced rum)
Optional: 2 teaspoons grated orange zest (goes very well with Grand Marnier) – use a microplane to grate zest, for best results
Topping choices; roll finished truffles in any of the following:
Crushed toasted coconut “chips” (Try Danielle’s or Trader Joe’s brand), or unsweetened flaked coconut, toasted
Shaved chocolate, (white chocolate is also nice)
Chopped, roasted pistachios (salted)
Roasted, chopped hazelnuts, pecans, walnuts, or other nuts
Dutch-processed cocoa powder
Sprinkle on a tiny bit of coarse sea salt
Dip one side in a bit of the following (optional):
Turbinado sugar, with or without cinnamon
Chopped chocolate-covered espresso beans
1. Place the chopped chocolate in a medium-sized stainless steel bowl. Set aside.
2. Heat cream and butter until the cream comes to a gentle simmer and the butter is just melted.
3. Pour cream over chocolate
4. Stir the mixture with whisk until the chocolate is melted and mixture is quite smooth
5. If using alcohol or orange zest, stir in now.
6. Cover mixture with plastic wrap and place in refrigerator for a minimum of four hours (you can leave it in overnight, and up to several days, if you’re not ready to form the truffles).
7. To Form Truffles:
8. Remove truffle mixture from refrigerator, remove plastic wrap
9. Place coating(s) on small plate(s)
10. Using your hands or a small scoop, melon baller or small spoon, form the chocolate into small bite-sized balls (or, in the traditional French style, make them a bit misshapen so they look like real truffles, the precious fungi)
11. Once you form a truffle, roll it immediately in the coating of your choice
12. Set finished truffles on a parchment or foil-lined baking sheet. Cover with plastic
13. Return truffles to the refrigerator until firm
14. Suggestion: Before eating, let truffles come to near room temperature
Note: Truffles may be kept in the fridge for up to 3 days in an airtight container, or frozen for up to a month. But really, who can show that much restraint?