Bittersweet Chocolate Truffles
Multi-dimensional flavors give these phenomenal truffles sensuous depth.
April 12, 2010
What you need:
- 6 ounces bittersweet chocolate bars such as Rapunzel or Scharffen-Berger, chopped into pieces
- 1/4 cup soymilk
- 1/4 cup port or orange liqueur
- 1/4 teaspoon chili powder (optional)
- 1/4 cup dried cherries, finely chopped (optional)
- 2 tablespoons cocoa powder
What you do:
- Prepare a small saucepan with lightly simmering water. In a small bowl that will fit on top of the simmering water without touching the water, place the chocolate, soy, liqueur, chili powder and cherries. After a few minutes whisk well with a wire whip. It will take a full thirty seconds of whisking to incorporate the chocolate and soy well. When it is uniformly melted, remove from heat and place in the refrigerator until firm.
- Place the cocoa powder in a small, clean bowl. Use a small scooper or a tablespoon measure to scoop the truffle mix into balls. Roll in the cocoa powder using a spoon or with your hands. Serve immediately or wrap and store in the refrigerator for up to two weeks.
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