Jan and I are both chocolate lovers. This week's recipe is sure to satisfy any chocolate craving.
12 oz bittersweet chocolate
2/3 cup heavy cream
1/2 stick softened unsalted butter
2 Tbsp whiskey
1/4 cup unsweetened cocoa
1 Tbsp cinnamon
1/4 cup powdered sugar
Heat cream in sauce pan on medium high making sure not to burn. Pour hot cream onto chocolate. Stir slowly to melt chocolate. If necessary put chocolate on double boiler or microwave 20 seconds to finish melting the chocolate. Add softened butter and stir in. Add whiskey.
Place mixture into fridge for 45 minutes to let it firm up.
Spoon into piping bag (or you can use a ziploc bag with the end cut off if you don't have a piping bag).
Pipe out 1 1/2" rounds onto parchment paper lined cookie sheets. Approximately 3 dozen. Place cookie sheets in the fridge for 10 minutes to cool truffles.
Mix together unsweetened cocoa and cinnamon in shallow bowl or pie plate. Coat your hands with a little cocoa and gently roll truffles between your hand to shape into a ball. Then place in cocoa mix and roll around to coat. (If you want to get fancy after you have coated approximately 1/3 of the truffles add half of the powdered sugar to the cocoa mixture and stir together. Coat another 1/3 then add remaining powdered sugar. This will give three different shades of truffles).
Serve at room temperature.
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