Saturday, 2 January 2010


You can't go wrong with chocolate, cream and booze.

Boozy bitter chocolate truffles
(Maison du Chocolat, via Chez Pim)

I didn't chop the chocolate into small enough pieces and had to put it and the cream over some simmering water to melt it fully. I used amaretto as the alcohol, and rolled half the truffles in ground almonds, half in cocoa. And 30-40 truffles? Ha ha ha ha ha. Ha ha ha. I think I got 20.

8oz very dark, very bitter chocolate
1/2 cup heavy cream [= whipping cream in the UK*]
1/8 to 1/4 cup armagnac or rum

Chop up the 8oz chocolate very small, and place in a medium glass bowl. In a small pan, bring the cream to a boil, then remove from heat immediately and pour it over the chocolate. Let stand for a couple of minutes to melt.

Stir the chocolate and cream until well incorporated. Add the alcohol, mix well. Chill until firm.

Put the cocoa powder in a medium bowl. Using a tablespoon measure, scoop up slightly less than the tablespoon of chocolate and gently roll it into a ball, then coat it in the cocoa.

* searching for the UK equivalent to heavy cream led me to this post and an interesting blog about UK/US language differences.

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