Black Russian, Brandy and Hazelnut Truffles
Makes about 2-1/2 dozen truffles
|8||ounces premium bittersweet chocolate, broken into 2-inch pieces|
|1/4||cup whipping cream|
|3-1/2||tablespoons coffee-flavored liqueur|
|1||cup chopped toasted walnuts*|
*To toast walnuts, spread in single layer on ungreased baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.
- Place chocolate in food processor; process until chocolate is chopped.
- Combine cream and butter in glass measuring cup. Microwave on HIGH 1-1/2 minutes or until butter is melted and cream begins to boil.
- With food processor running, pour hot cream mixture through feed tube; process until chocolate melts. Add liqueur and vodka; process until blended. Pour chocolate mixture into medium bowl; cover with plastic wrap and refrigerate overnight.
- Shape chocolate mixture into 1-inch balls. Roll in walnuts. Store in airtight container in refrigerator. Let stand at room temperature 2 to 3 hours before serving.
Place these truffles in petit fours or paper candy cups and stack them in decorative coffee, tea or espresso cups. Wrap each cup in cellophane and arrange in a basket with a bag of gourmet coffee and a bottle of liqueur.
Substitute 3-1/2 tablespoons hazelnut-flavored liqueur and 1-1/2 tablespoons gold tequila for offee-flavored liqueur and vodka; add to chocolate mixture in Step 3. In place of walnuts, roll truffles in 1 cup chopped toasted hazelnuts.
Substitute 3-1/2 tablespoons brandy for offee-flavored liqueur and vodka; add to chocolate mixture in Step 3. In place of walnuts, roll truffles in 1 cup powdered sugar.
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