These chocolate truffles should keep well for up to 5 days — if they last that long!

Mother’s Day Hand Rolled Chocolate Truffles

Ingredients:

2 cups semi-sweet or bitter-sweet chocolate
1 1/2 cups 35% cream
4 tbsp butter
4 tbsp Mother’s favourite liqueur
1/2 cup high quality cocoa (for rolling)

Method:

In a stainless steel bowl, place the coarsely chopped chocolate.  Next, take a saucepan and heat the cream and butter to a gentle simmer.  Pour over the chocolate and let stand for 5 minutes.  Work with a wooden spoon until the chocolate, cream and butter have emulsified, cooled and thickened.  Then add the liqueur of choice.  This mixture is known as ganache.  Once the ganache has cooled and firmed, you can roll or shape the chocolate truffles into your desired size.  Roll the chocolate in the cocoa or coating of your choice.  Refrigerate for 15 – 20 minutes and serve.

Notes: Chocolate melts at a low temperature and, therefore, working quickly
and refrigerating the ganache before handling may be necessary.  You may use any coating such as powdered sugar, toasted almonds, cashews, walnuts, coconut, or whatever Mom loves.

Recipe courtesy Michael Bonacini

File photo