Eric Vellend's favourite holiday treat. For added flavour, whisk 1 tbsp of liquor into the warm truffle mixture — Amaretto, Kahlua or cognac. Watch Eric demonstrate this recipe on Online TV.
8 oz. semi-sweet chocolate*
1/2 cup plus 2 tbsp whipping (35%) cream
2 tbsp unsalted butter, diced, at room temperature
2 oz. chocolate of choice
* These truffles can also be rolled in unsweetened cocoa powder, white chocolate, shredded coconut or finely chopped toasted nuts.
Step 1: Using a heavy chef's knife, cut chocolate into small pieces. (Make sure your cutting board doesn't smell like onions.) Place in a medium heatproof bowl.
Step 2: In a small saucepan, heat cream over a medium-high heat. When it starts to boil, pour over chocolate. Let stand 2 minutes. Whisk gently until smooth. Cool to room temperature. Cover tightly with plastic wrap. Refrigerate at least 4 hours.
Step 3: Using a vegetable peeler, shave chocolate of choice onto pie plate or wide-rim bowl. Lightly crush shavings with fingertips.
Step 4: Form truffle mixture into bite-size balls. Roll in shaved chocolate. Transfer to airtight container. Refrigerate up to 2 weeks.
Makes 20-24 truffles
Watch Eric demonstrate this recipe on Online TV.