The holidays mean we get to eat special foods reserved for this time of year. One of those special treats for my family is Chocolate Truffles. I have made this Christmas candy for years and the family looks forward to them every year. It just wouldn’t be the same without truffles. A box of these chocolate delights also make a great Christmas gift.
The recipe is easy and can be made several weeks ahead of time.
8 oz sweet baking chocolate
1/4 cup Amaretto liqueur
2 tablespoons strong coffee
1 stick (4 oz) unsalted butter, cut into 8 tablespoons
1 tablespoon pure vanilla
3/4 cup pulverized cookies, such Amarettis
1/2 cup cocoa
1/2 cup finely ground instant coffee
Melt the chocolate over gently simmering water in a double boiler.
Whisk in the Amaretto liqueur and coffee. Whisk the mixture over the warm water until smooth.
Gradually add the butter by tablespoons. Whisking each tablespoon until melted.
Add in the pulverized cookies and vanilla. Remove the top of the double boiler and place it in a bowl of ice with water. Stir several times while the mixture chilling.
You can also place the pan in the refrigerator for about 3 hours to chill.
Combine the cocoa and coffee on a shallow dish.
With a teaspoonful, scoop up some of the mixture and form into a rough, truffle-like shape. Roll in the cocoa powder-coffee mixture and drop into paper candy cups.
Refrigerate in an airtight container. They will keep for several weeks in the refrigerator or they may be frozen.