Chocolate Truffles - 7/7/04

Chocolate Truffles
These chocolates are so spectacular, your friends will think you purchased them at the candy shop.

1 cup semisweet chocolate pieces (6 ounces)
1/3 cup butter (no substitutes)
1/4 cup milk
1 large beaten egg yolk
2 Tbs rum, brandy, kirsch, amaretto, hazelnut liqueur, coffee liqueur, praline liqueur, orange liqueur, or orange juice
1- 2 oz melted chocolate (optional)
48 purchased foil candy cups (optional)
1/2 cup finely chopped nuts, candy sprinkles or coconut (optional)
1-2 oz melted white baking pieces (optional)

  1. In a microwave-safe 4-cup measure combine chocolate pieces, butter, and milk. Microwave, uncovered, on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth, stirring once during cooking.

  2. Gradually stir about half of the hot mixture into beaten egg yolk. Return to the 4-cup measure. Microwave, uncovered, about 1 minute or until bubbly, stirring after every 30 seconds.

  3. Stir in liquor, liqueur, or orange juice. Cover and chill about 1 hour or until mixture is cool, evenly thick, and smooth, stirring occasionally.

  4. Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color. Cover and chill about 15 minutes or until mixture holds its shape.

  5. Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. Cover and chill about 30 minutes or until firm. If desired, dip in melted chocolate; place in foil candy cups. Sprinkle with nuts, candy sprinkles, or coconut, or drizzle with melted white baking pieces. Or, instead of dipping, roll balls in nuts, candy sprinkles, or coconut. Makes 48 pieces (about 3/4 pound).

Servings: 1
Preparation time: 2 hours and 30 minutes

Source: Better Homes and Gardens®.
Copyright 2002. Meredith Corp.