My friend Myvan has been feeding me doses of her chocolate truffles over the past year. Now, my loving accomplice and I have been known to eat a full batch of chocolate chip cookies within 2 days. And blueberry and cream muffins. And brown-butter ice cream. However I just didn’t think that we also needed to finish a whole batch of chocolate truffles by ourselves. So with Thanksgiving fast approaching, I dug out Myvan’s recipe, searched high and low for a mini-ice-cream-scooper, and got to work.
And then I left the chocolate to chill in the refrigerater for a few days, until I had time to do the scooping.
And what did I come home to every night?
A chocolate-covered mini-ice-cream-scooper, reclined next to the sink.
And I thought to myself, “SCOTT!!- Can’t you at least HIDE THE EVIDENCE?!”
Luckily though, despite the surruptitious not-so-skinny-dipping that occured, I still had plenty of chocolate truffles to share with my twenty-or-so family members on Thanksgiving day.
And you know what?
I forgot to put them out!
So here we are, eating chocolate truffles. By ourselves. Taking one for the team.
Myvan’s chocolate truffles
If you’d like to make these more kid-friendly, just leave out the liqueur and add more cream. They’ll be a little softer and richer but, according to Myvan, simply divine.
- 20 ounces of dark chocolate (I like to use Guittard)
- 8 ounces heavy cream
- 2 ounces liqueur (any kind…I used cassis, but you could even use rum!)
- 3 ounces unsalted butter
- pinch kosher salt
Chop the chocolate into small pieces. In a large saucepan, bring the cream and liqueur to a simmer, remove from the heat. Immediately, stir in the chocolate until it’s completely melted. When the mixture has cooled to 90 degrees, stir in the butter. Pour into a 8×8 baking dish to chill. Once it’s fully chilled, scoop* and coat with whatever you desire**.
*I made fairly ugly, non-uniform scoops and then attempted to roll them into cute little balls with my hands. They remained fairly lop-sided and “rustic”.
**I coated mine with cocoa powder, but you could also use broken toffee, chocolate sprinkles, powdered sugar…(how ’bout a few sprinkles of sea salt?!)