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Title: Spirited Truffles - Glorious Liqueurs
Categories: Makebooze
Yield: 3 Dozen
| 12 | oz | Bitter or semi sweet |
| Chocolate, finely chopped | ||
| 1 | c | Heavy cream, boiling |
| 3 | tb | Liqueur |
| 3 | tb | Unsweetened butter, |
| Softened | ||
| Unsweetened cocoa or | ||
| Powdered sugar, for shaping | ||
| Ground nuts, for coating, | ||
| Optional | ||
| Crushed amaretti cookies, | ||
| For coating, optional | ||
| Chocolate sprinkles, for | ||
| Coating, optional |
Pour boiling cream over sugar, let stand 1 minute, then beat smooth with a whisk. Beat in liqueur, then the butter, until smooth. Cover and refrigerate until completely cool and and firm enough to handle, about 3 to 4 hours.
Dust hands with cocoa or powdered sugar. Take half the truffle mixture from the bowl and, working quickly, shape scant tablespoonfuls into desired shape; roll in your choice of coatings. Place on cookie sheet and refrigerate while rolling remaining mixture. When firm, transfer to airtight container separating layers with waxed paper.
Refrigerate up to three weeks or freeze up to three months.
At serving/gift giving time, reroll truffles in coatings, if desired. Place in tiny paper cups. If a gift, include a note telling recipient to keep refrigerated or frozen.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.
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