Chocolate Truffles with Triple Nut Butter
1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons orange liquor or brandy or port or dark rum (optional)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar &/or Cocoa powder, &/or coconut, and/or crushed nuts (can use Maple & Cinnamon, Maple & Fragrant Ginger or even Fire Maple & Chipotle Almonds, Cashews & Pecans)
1/2 cup Maple & Cinnamon or Maple & Fragrant Ginger or Fire Maple & Chipotle Triple Nut Butter
Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the liquor (if using), coffee, and vanilla. Set aside at room temperature for 1 hour.
With 2 teaspoons (or small ice cream scoop, or melon ball scoop), spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, coconut or crushed nuts. Then press your thumb into the middle of each to make and imprint and spoon Triple Nut Butter into the imprint. Can also use pastry bag. These will keep refrigerated for weeks, but serve at room temperature.
Prep Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 3 minutes
Yield: 60 truffles