Chocolate Truffles
By Nicola Turner

• 1/2 cup/125 ml Heavy cream or whipping cream
• 8 oz/250 g Semi-sweet chocolate or couverture, chopped into small pieces
• 1 - 2 tablespoons Liqueur (Grand Marnier, Kahlua, Amaretto, Frangelico) -optional
• 1/2 cup/125 ml Unsweetened cocoa for decoration, piled on dinner plate and set aside

Directions:

Place cream in a sauce pan over high heat, bring just to a boil, then remove from heat.

Immediately add chopped chocolate, beating vigorously until well blended. If chocolate mixture becomes too stiff, place the bottom of the pan in another larger pan of hot (not boiling) water to soften the chocolate. 

Add optional flavourings, one tablespoon at a time, until desired taste and consistency is reached. 

Take a small scoop of the truffle mixture and roll into a ball between your palms. Drop the ball into the cocoa, and roll until well coated. 

Place on wax paper or parchment paper to cool and solidify. Store truffles in the refrigerator but serve at room temperature.

Enjoy!
Nicola Turner

www.nataliemacmaster.com