Chocolate Truffles With Or Withut Alcohol Recipes

Steps:

• Melt the 500g of milk chocolate in a glass bowl.
• Slowly heat the cream.
• Remove both from heat.
• Pour the cream into the bowl of chocolate and mix well together (this may take a couple of minutes).
• You can add a cap of alcohol at this point (whiskey, brandy champagne).
• Put into the fridge until solid or overnight.
• Roll the hardened truffle into balls, you could put them back in the fridge if you wish to re harden if they have gone a little softer.
• Melt the dark chocolate but not all at once.
• Roll the truffle balls in the plain chocolate you must be quick because the chocolate can go lumpy if too hot (using teaspoons), and drop them into a sweet cases.
• When all of your balls are done, put them back in the fridge to harden the outer chocolate or if in a rush you can use your freezer.
• When hard they are ready to eat.

Steps:

• In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
• Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
• Cover and refrigerate until firm enough to shape, about 1 hour.
• Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
• The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
• Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.