Ingredients

  • 1 cup heavy cream
  • 1 pound chopped or premelted dark chocolate (not unsweetened)
  • ½ cup your favorite liqueur

Method

Bring the cream to a violent boil, reduce the heat, and add the chopped or melted chocolate. Stir until smooth and remove from heat. While warm, add the liqueur. Allow the mixture to reach room temperature, 8 to 24 hours. Do not refrigerate.

Line a sheet pan with parchment paper. When the chocolate is ready, pipe truffles out through a pastry bag fitted with a no. 7 straight tube, holding the bag ½-1 inch from the pan. Allow the mixture to flow out. It should form a sphere (between a nickel and a dime in diameter) as it hits the surface. Stop the flow with a slight upward twist of the pastry bag.

After filling the tray, place in the refrigerator for 10 to 20 minutes until firm. (Mark notes that most home refrigerators are set for 40° and warns not to leave the chocolate in for longer periods, or condensation will form on the candies.) Remove from the refrigerator and roll the ganache into ¾-inch balls. Place back in the refrigerator while you temper chocolate for coating the truffles (see preceding page). Dip the balls into the tempered chocolate by hand and place them on a lined sheet tray to dry. Store at room temperature as refrigeration destroys truffles’ delicate flavor, but be warned that they don’t keep well.

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