This week for the FNCCC, we're working on recipes from Warren Brown. I loved his show Sugar Rush on Food Network, mostly because I love desserts and love to bake goodies. So after looking through his recipes, I chose to do my take on his Bittersweet Chocolate Truffles.
I halved his recipe and used a recipe I was taught while taking a class at the Viking Culinary School.
3/4 cup heavy whipping cream
10 oz semi sweet chocolate (It matters because of the amount of milk solids in the chocolate.)
2 Tablespoons butter
2 Tablespoon liqueur (I used Kahlua when making these)
Heat the cream in the microwave for 2 minutes, cream should be boiling at this point. Pour the chocolate over the cream and start stirring until it has completely melted. Add the butter and liqueur of your choice (I've used Chocolate Vodka, Kahlua and Rum, but I know Peppermint Schnapps and even Orange or Raspberry Liqueurs would be great!), stir until well combined and glossy.
Place in the fridge until hardened.
Scoop into balls (you may need to hand roll but be quick because it gets messy as they start melting with your body temperature) and place on a sheet tray and freeze until hard, about 2 hours.
Melt white bark, white chocolate, semi-sweet chocolate or milk chocolate (whatever you like). Using a fork and butter knife, drop the hardened truffle balls into the chocolate and quickly lift and shake off the excess using the fork. Using the knife, push the truffle back onto the sheet pan. Work quickly because the truffles will start to melt. You can do this in batches and keep half in the freezer while working on the other half. Melt more chocolate as needed, freeze to harden the shell. If using white bark or white chocolate, don't worry about the truffle melting into the chocolate and making it brown. You will double dip these anyway.
After the 1st coating has hardened, should only take a few minutes. Melt more chocolate and dip again. Sprinkle the tops with sparkling sugar to make them pretty and place any extra chocolate into a food baggie, cut the corner and drizzle over the top of the truffles. They are so pretty and super delicious!
You can also forgo the double-dipped coating and roll the truffles in cocoa powder, powdered sugar, coconut or even chopped pecans. You decide what makes you happy and go with it!
Be sure to visit I Blame My Mother to see what others are making this week. This is our last FNCCC and I have to admit I'm a little sad. I have enjoyed making recipes from the Food Network Chefs. The Food Network is my favorite channel and all the "chef-ies" are great. I'm looking forward to the The NEXT Food Network Star coming out in June. I'll probably continue to share recipes on Monday and Tuesday, who knows, maybe I'll just start over and work my way back through some of the chef's recipes...
This post has also been linked to:
- Tempt My Tummy Tuesday at Blessed with Grace
- $5 Dollar Dinner Challenge
- Tasty Tuesday at Beauty and Bedlam
- Tuesday at the Table at All the Small Stuff
- Grocery Cart Challenge Recipe Swap
- Tackle it Tuesday at 5 Minutes for Mom
- Talented Tuesday at My Frugal Family
- Tuesday Tastes at Crazy Daisy
- Stop and Smell the Chocolates