Boozy Chocolate Truffles
By: Debs @ Acquire~dish
Published: Saturday, November 27, 2010 - 8:43am

Ingredients




(Makes approximately 24 Truffles)
200 grams Bar of dark chocolate (minimum 70%%)
200 milliliters Double cream
8 tablespoons Ameretto (or liquor of your choice) optional
Cocoa powder for coating
Chocolate vermicelli for coating

Preparation

1 Break up the chocolate into small pieces and place in a bowl, over a pan of simmering water to melt slowly. Don't let the bottom of the bowl touch the water. 2 Be patient, don't turn up the heat and rush this process or the chocolate will split and become grainy. 3 Once melted, take off the heat and stir in the cream and the liquor of your choice (if using). Mix well. 4 Leave the chocolate mixture to cool. 5 Once cooled, place in freezer for approximately 1 hour to become really firm. 6 In the meantime, place some cocoa powder and chocolate vermicelli into individual bowls for the coating process. 7 Using a melon baller, scoop out the chocolate. Knock it out onto your hand and roll to ensure it is a definite ball. 8 Drop individual truffles into the cocoa powder or chocolate vermicelli and roll to ensure thorough coating.

About


Chocolate truffles not only make the ideal edible gift, but are fabulous to bring to the dinner table after a delicious meal too.
Of course, you could just lock the doors, switch off all phones and devour them in secret!  Go on treat yourself, you know that's really what you want to do, don't you?