It’s not often that I make dessert (that’s the other gourmaniac’s job), nor do I indulge in it much, but today I decided that I would make something simple yet different to enjoy after our Valentine’s dinner. As I was rummaging through the cabinets looking for interesting ingredients and formulating various ideas in my mind, the Borsci Italian Liquer seemed to call out to me: now there is the ideal elixir for what were later to be my exclusively delicious truffles. Well, it’s almost time to start making dinner here at 2gourmaniacs’ central, and my dessert is ready to go.
Chocolate Truffles with Italian Liquer
12 oz bittersweet chocolate bars (three 4oz Ghirardelli bars or your favorite brand)
¾ cup heavy cream
2 Tbsp vanilla extract
2 Tbsp Borsci S. Marzano Italian liquer, or your favorite liquer or cognac
½ cup sifted sweetened cocoa
½ cup sweetened finely shredded coconut
½ cup mixed ground unsalted nuts (almond, pecan, pistachio)
In a food processor, roughly crumble the chocolate (or finely chop with a sharp knife) and transfer to a mixing bowl. Meanwhile, bring the cream to a slow boil and pour over the chocolate; add the vanilla and liquer, and mix well to a creamy thick consistency. Cover the bowl and let the chocolate mixture rest in the refrigerator for several hours.
When you’re “ready to roll”, prepare three small plates, each containing the coatings to be used for the truffles: coconut, mixed nuts, and cocoa. Also prepare a wax paper covered tray onto which to place the truffles as they are rolled. Roll spoon size chocolate balls with your hands and drag each ball around in the dish with the coatings, alternating ingredient with each truffle. Shake off excess coating and arrange the truffles onto the wax paper tray. Depending on the size of your truffles, you should obtain anywhere between 12-24 chocolate balls. Place tray with truffles in refrigerator for about an hour. When hardened, the truffles can be stored in an airtight container for future use or “dressed up” and plated. I will be serving mine in very small metallic-red cupcake foils for Valentine’s Day, but these easy and versatile truffles are perfect any day! ♥
RSA
