See Also: Cream Truffles(recipes)
Steamed treacle sponge pudding with clotted cream ice cream(recipes)
Rum Truffles(recipes)
Everyday Truffles(recipes)
Rococo Truffles(recipes)
Chocolate Truffles(recipes)
Mint Truffles(recipes)
Les Truffles au Chocolat(recipes)
Marbled Truffles(recipes)
Popcorn Truffles(recipes)

Cream Truffles (recipes)




Yield: Makes about 36 truffles

Use a variety of cream liqueurs and make up several batches of these truffles.





Ingredients:



2cups (12 ounces) semisweet chocolate chips

1/4cup whipping cream

1/4cup butter or margarine

3tablespoons cream liqueur

1/2to 3/4 cup powdered sugar









Preparation:





1.Melt chips with whipping cream and butter in heavy, medium saucepan over low heat, stirring occasionally. Stir in liqueur. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.2.Shape about 1 tablespoonful of the mixture into 1-1/4-inch ball. To shape, roll mixture in your palms. Place balls on waxed paper.3.Sift sugar into shallow bowl.4.Roll balls in sugar; place in petit four or candy cases. (If coating mixture won' t stick because truffle has set, roll between palms until outside is soft.) Truffles can be refrigerated 2 to 3 days or frozen several weeks.