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Rich Chocolate Truffles

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“These were one of the many things that were on my dishes of christmas treats that I gave away last year to friends. I had numerous requests to make them again and again!”
READY IN:
45mins
SERVES:
15
YIELD:
30 truffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat heavy cream, butter and sugar in medium sauce pan over medium heat to a gentle boil.
  2. Remove from heat.
  3. Chop chocolate bars finely and add to saucepan,let stand 30 seconds.
  4. Whisk until smooth.
  5. Stir in flavored liqueur.
  6. Place saucepan in a bowl of ice water.
  7. Beat chocolate mixture until it thickens, holds its shape and is firm enough to pipe, using a hand-held mixer at medium speed.
  8. Transfer ganache to pastry bag fitted with a 1/2 inch plain tip.
  9. Pipe 1 inch mounds onto baking sheet.
  10. Freeze truffles for 15 minutes or until just firm enough to shape.
  11. With hands dusted with confectioners' sugar, gently roll ganache into 1 inch balls.
  12. Refrigerate 10 minutes or just until firm.
  13. Coat the truffles-.
  14. Roll 1/3 of the truffles in confectioners' sugar. Roll another third in cocoa powder. Then roll remaining truffles in nuts.
  15. Store truffles in airtight containers in refrigerator up to 5 days.
  16. To serve-.
  17. Remove truffles from refrigerator 30 minutes before serving. Place each truffle in a small decorative paper baking cup and arrange on serving plate.
  18. Yield: 30 truffles.

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