Chocolate Truffles

Name: Chocolate Truffles
Total time: 6300 s
Yield: 4 servings
Ingredients: 7/8 cup butter at room temperature; 1 1/3 cups cookies plain, ground finely; 1 1/6 cups cocoa bittersweet, powdered; 1 1/4 cups powdered sugar; 1 teaspoon finely ground coffee; 8/9 cup dark chocolate; 2 7/9 tablespoons heavy cream; rum; coconut flakes

L'Antro dell'Alchimista

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Becky O.: "These are heavenly little desserts. They take tim…" Read More

9Ingredients

990Calories

105Minutes

Description

This flat, yet airy, panettone contains familiar ingredients — raisins, pine nuts, candied fruit — though it forgoes the yeast and cupola shape typical of the Christmas cake. Rum is incorporated into the batter for a kick. It should be cooled completely before serving. Store, well-wrapped, at room temperaturefor up to a week. It can also be tightly wrapped and frozen for up to a month.

Ingredients

servings:

200 grams butter (at room temperature)
150 grams cookies (plain, ground finely)
100 grams cocoa (bittersweet, powdered)
150 grams powdered sugar
1 teaspoon finely ground coffee
150 grams dark chocolate
50 grams heavy cream
rum
coconut flakes

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Directions

Melt the dark chocolate over a double boiler with the heavy cream and let the mixture cool slightly.
Cream the butter with the sugar until light and foamy.
Add the ground cookies, bittersweet cocoa, and ground coffee.
Add the melted dark chocolate and heavy cream mixture.
Add a few drops of rum.
Combine the ingredients until smooth, uniform, and firm in consistency.
Refrigerate for at least one hour to set completely.
Shape the mixture into small balls, wet your hands occasionally, and coat the balls with the coconut flakes.
Place the truffles on a baking sheet and refrigerate for at least two hours.

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