1 pound semisweet chocolate, broken into pieces
1/2 pound unsalted butter, room temperature, cut into pieces
6 Tbs. dark rum or liqueur of choice
3/4 cup unsweetened cocoa
Preparation:
Very gently, melt the chocolate – just until it can be stirred smooth. It is important the chocolate be warm, not hot, when combined with the softened butter. If the temperature of the two ingredients is not similar, the result will be oily.
Beat the room-temperature butter into the chocolate; add the rum or liqueur, to taste.
Chill the mixture until it is firm enough to shape into balls. Using your fingertips, shape the truffle mixture into rough balls (resembling real truffles) about one-inch in diameter. Roll the shaped truffles in the cocoa powder to coat them. Place the truffles on a parchment paper or waxed paper-covered baking sheet. Allow them to stand in a cool place, or refrigerate them.
Serving Suggestion:
To serve, place truffles on a napkin-lined plate – or place each in a little pleated-paper “truffle cup” available at party supply stores, or bakers’ supply stores.
Variation:
Try dark chocolate in place of the semisweet chocolate.
History:
Recipe is from Melinda Lee, a food commentator on KNX News station.
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