“Be Mine” Chocolate Truffles

Ingredients

1 cup heavy whipping cream

7 ounces high-quality dark chocolate (71% cacao), melted and cooled

2 tablespoons Chambord (raspberry liqueur) or Grand Marnier (orange liqueur)

2 cups unsweetened cocoa powder, for coating

Recipe Tags

Desserts, HolidayFavourites,

ValentinesDay

Chocolate

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Directions

PREP TIME

HRS

MINS

COOKING TIME

MINS

Makes

Make-Ahead:

The truffles can be made up to 1 week ahead, covered and refrigerated. Let the truffles stand at room temperature for about 10 minutes to soften slightly before serving.

Method

In a small heavy saucepan, heat the cream over medium heat until hot but not boiling. Remove the pan from the heat and whisk in the liqueur. Slowly pour the warm cream into the melted chocolate, whisking until smooth. Pour the mixture (ganache) into a shallow container, cover, and refrigerate for about 1 hour, or until set.

Dip a 1-inch melon baller or cookie scoop into a cup of hot water, shake off the excess water, and scoop out the ganache to form a small ball. (Dipping the baller into hot water makes it easier to scoop up the ganache and release the truffle.) Scoop the truffles onto a parchment lined baking sheet. Repeat to scoop the remaining truffles. Refrigerate the scooped truffles for about 20 minutes, or until firm.

In a shallow, rimmed container, pour the cocoa powder in an even layer. Roll one truffle at a time between the palms of your hands to shape into round balls and place in the cocoa powder. Spoon some cocoa powder over the truffles to cover. Using a slotted spoon, scoop out the truffles and shake off any excess cocoa powder. Serve immediately or transfer them to a container, cover, and refrigerate. Let stand at room temperature for about 10 minutes before serving.