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Chocolate Truffle
By : Suresh ThampyCategory : Butter, India series, Sweets and cakes, Cream
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
- Heat the cream and butter in a small saucepan over medium heat. Bring to a boil.
- Immediately pour the boiling cream over the chocolate and allow it to stand for 5 minutes.
- Stir with a whisk until smooth. If desired, add the liqueur.
- Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
Ingredients:
227 g - semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) - heavy whipping cream
2 tbsp (28 g) - unsalted butter
2 tbsp - alcohol (cognac, brandy, grand marnier, kirsch, rum, bourbon, or kailua to name a few) (optional)
227 g - semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) - heavy whipping cream
2 tbsp (28 g) - unsalted butter
2 tbsp - alcohol (cognac, brandy, grand marnier, kirsch, rum, bourbon, or kailua to name a few) (optional)
RECIPES BY SURESH THAMPY
