- 8 ounces [227 g] semi-sweet chocolate squares
- 1/2 cup [125 mL] heavy whipping cream [35%]
- 2 tablespoons [30 g] butter
Cranberry Truffles
- 3 tablespoons [45 mL] Vodka
- 2/3 cup [160 mL] dried cranberries
- 1/4 cup [60 mL] grated coconut [to coat]
Almond Truffles
- 3 tablespoons [45 mL] almond slices
- 1 teaspoon [5 mL] almond extract or 'Frangelico' liquor
- 1/4 cup [60 mL] ground almonds [to coat]
Orange Truffles
- 1 tablespoon [15 mL] finely grated orange rind or 'Cointreau' liquor
- 1/4 cup [60 mL] cocoa powder [to coat]
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- Melt chocolate squares in cream into the top part of a double boiler over really hot yet not boiling water, stirring until completely melted.
- Remove from heat and stir in butter until completely melted and well blended in.
- Evenly divide mixture into 3 small bowls.
- Stir Vodka and dried cranberries into one part of mixture until well mixed.
- Stir almond slices and almond extract or 'Frangelico' liquor into second part of mixture until well blended.
- Stir finely grated orange rind or 'Cointreau' liquor and cocoa powder into remaining part of mixture until well blended.
- Cover each bowl and refrigerate mixtures for 3 hours.
- Shape cranberry mixture into small balls then roll balls into grated coconut until well coated.
- Shape almond mixture into small balls then roll balls into ground almonds until well coated..
- Shape orange mixture into small balls then roll balls into cocoa powder until well coated.
- Arrange truffles onto a cookie sheet; refrigerate for 1 hour.
- Keep truffles covered, refrigerated.
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