And they’re SO EASY. I can’t stress this enough. Monkeys could make them. Hell, Boris could probably do it if he had opposable thumbs. And they’re cheap. Plus, people shit bricks when they find out that you just MADE the truffles that they’re enjoying. It’s kind of satisfying.
You’ll want to start with some cream and butter.You can put this in a saucepan and bring it to a boil. Mine was dirty and I was too lazy to take it out of the dishwasher and hand wash it. So I just microwaved my pyrex measuring cup. It worked fine.
Measure out your bittersweet chocolate. If you are fancy and buy hunks of chocolate, the chop it up, if you are like me and just keep a stock of ghiradelli 60% cacao chips in the house, use those and don’t bother going to the effort of chopping chocolate up.
Pour the boiling cream into the bowl with your chocolate chips
Let it sit for 5ish minutes, then stir it with a whisk.
Once the chocolate and cream have mixed, add in some liqueur of your choice. I had some creme de menthe in the pantry, so I used that.
Then cover and refrigerate it overnight.
When you’re ready to do your truffle assembly, get a cup of HOT water, a roundish scooper with good heat retention properties, a plate with some cocoa powder, and a flat surface that can be used to transport the finished truffles to the refrigerator.
Now you’ll want to soak your spooning device in the hot water, dry it with a rag that you don’t mind coating in chocolate, and scoop out a ball of truffle. Pretend that you’re balling a melon. That sounded totally inappropriate.
Then put the glob of chocolate onto the plate of cocoa powder and roll it around. Then roll it into something approximating a ball. Your hands will get very dirty.
Do that with the rest of them, refrigerate for a few hours, then you can put them into a plastic wrap covered bowl or resealable container to store (or pick at for the next few days).