EASY VALENTINE TRUFFLES
about 4 dozen candies
These truffles are sinful but so-o-o good tasting!!!
- 12 ounce semi-sweet or bittersweet chocolate (see note)
- ¼ cup heavy cream, at room temperature
- ¼ cup flavored liqueur of choice (orange, cherry, almond, coffee, etc.)
- or ¼ cup brandy or flavored brandy of choice,
- or ¼ cup dark rum or whiskey (see note)
- About 4 dozen 1-inch diameter foil candy cups (see note)
Finely chop chocolate in a food processor or blender. In a small heavy saucepan, combine cream and liqueur or brandy of choice; bring mixture to a boil over moderate heat, stirring constantly. With the food processor or blender on medium speed, gradually add cream mixture to chopped chocolate, processing or blending until chocolate is melted and mixture fully blended and smooth. Arrange foil candy cups on a tray or baking sheet; carefully pour mixture into each foil candy cup, filling each cup almost full. Set truffles aside in a cool dry area to become firm; or, may refrigerate truffles for 30 minutes to become firm. Store in an airtight container in a cool dry area.
Note: May use semi-sweet chocolate pieces/morsels/chips, if desired; do not put in food processor or blender. Reduce heat to low and stir chocolate chips into boiling cream mixture in pan, stirring until chocolate is completely melted, fully blended, and smooth.
Note: May omit liqueur; add non-alcoholic flavoring of choice to taste and increase cream to ½ cup. If using liqueur or brandy or rum or whiskey, alcoholic content will be evaporated during cooking process; only the flavor will remain.
Note: If foil cups have a paper coating inside, turn cups inside out so foil is on the inner side of the cup.
Variations: Add about ½ cup finely chopped hazelnuts, pecans, blanched almonds, English walnuts or macadamia nuts to melted chocolate mixture before pouring into foil candy cups. Makes about 5 dozen candies. After truffles have become firm, may roll each in sifted unsweetened cocoa, if desired. Store as previously directed.
