Bite-sized chocolate treats. A hint of liquor won’t hurt.
INGREDIENTS:
Set A:
1 1/2 cups couverture chocolate, chopped
1/2 cup heavy cream
1/4 cup rum (optional)
Set B:
Your choice of coating
Procedure:
A. Melt chopped chocolates in the microwave or a double boiler. Remove from heat then add the cream and rum, if using. Whisk together until smooth and silky. Stop mixing the chocolate as soon as the ingredients are blended together. Excessive mixing can ruin the texture of your truffles. Place in the chiller to set before shaping your chocolates.
B. Scoop firmed chocolate using a spoon or an ice cream scooper. Round them up with the palm of both hands and roll your truffles in cocoa powder, powdered sugar, chopped nuts, or even green tea powder. Chill again to set before serving.