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Algonquin By the People For the People Saturday, August 02, 2014
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Kahlua Chocolate Truffles

When I think of Valentine’s Day, I think chocolate and there’s nothing that can get you off your girlfriend’s naughty list faster than chocolate truffles. Trust me I speak from experience. The best kept secret about chocolate truffles are how quick and  easy they are to prepare. Here is a simple but exquisite chocolate truffle recipe where I use Kahlua but that could be substituted with any flavored liquor your taste buds can handle.

Chocolate Truffles:

16 ounces chocolate cut into small pieces (I recommend using a nice Lindt Couverture but any bittersweet or semisweet chocolate will work fine.)

1/2 cup (120 ml) heavy whipping cream

2 tablespoons of butter (unsalted) cut into small pieces

2 tablespoons Kahlua

Cocoa powder for dusting

Method:

  1. Place the chopped chocolate in a medium sized metal bowl and set aside.
  2. Heat the cream and butter in a small saucepan over medium heat and bring just to a boil, pour the boiling cream over the chocolate and allow to stand for a minute or two.
  3. Stir with a rubber spatula until smooth. Add the Kahlua.
  4. Cover and place in the refrigerator until the truffle mixture is firm, this should take several hours.
  5. Once set remove from fridge and use a melon baller to scoop rounds of chocolate and roll into spheres using your palms.
  6. Roll in cocoa and enjoy. You could use many different variations for coating including chopped nuts, toasted cocoa, shaved chocolate or tempered chocolate.


Mark Steele  /  Executive Chef

Food & Beverage Operations  /  Algonquin College

Tel 613-727-4723 ext 7260  /  Fax 613-727-7735

posted by Catherine Lee in Live and have No Comments

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