Chocolate Truffles

1 Lb. Good Chocolate, Chopped

1 Cup Heavy Cream

2-3 Tablespoons Liqueur (Rum Chata, Chambord, Coffee, Creme de Menthe) (optional)

1 Tablespoon Strong Coffee

1/2 Teaspoon Pure Vanilla Extract

1/2 Teaspoon Vanilla Bean Sea Salt

1/2 Teaspoon Ground Tellicherry Peppercorns

3/4 Cup Chopped Dried Fruit: Cherries, Cranberries, Apricots (Optional) 

3/4 Cup Chopped Nuts

Dark Cocoa Sugar, Cocoa Powder, etc. for Finishing

We tend to think that decadent chocolate treats are best reserved for the holiday season when everyone is in a festive mood and will enjoy them most. So we reserve one day a year to make our Chocolate Truffles: dark chocolate, bittersweet, milk chocolate, white chocolate. You name it, we make them all.  Our favorites are spiked with liqueur of one kind or other; but it's not necessary to use liqueur if you prefer not to do so. Sometimes we lace them with dried fruit or nuts. We finish them off by rolling them in confectioner's sugar, cocoa powder, sprinkles, nuts, or coconut. Or we add an additional layer of decadence by dipping them in another melted chocolate. It doesn't really matter what you put in the truffles, as long as it starts with a good chocolate. No matter what type you choose, you'll be amazed that something this decadent, this incredible, this special could be so easy! And by the way, these make a great treat for Valentine's Day, too!

 

Pour cream into medium saucepan placed over medium heat. Bring to a boil, then remove from heat and strain. Return to pan. Add chopped chocolate and whisk slowly until chocolate has melted. Add liqueur (if using), coffee, vanilla, salt, and pepper and stir to combine completely. If you're adding dried fruit or nuts, do so now. Stir to combine. Allow mixture to cool for 15-20 minutes. Then cover and refrigerate for 1-2 hours until mixture has thickened and is ready for handling.

Using a mini scoop, scoop out chocolate and roll in your hands until a ball is formed. Then roll in dark cocoa sugar, cocoa powder, sprinkles, nuts, or coconut to finish. If you are planning to dip the truffles in melted chocolate instead of rolling them in something, return rolled truffles to refrigerator and allow to cool completely. Then dip in melted chocolate and allow to stand until the outer layer has cooled and hardened.

Truffles can be refrigerated for several weeks. Remove from refrigerator and bring to room temperature before serving. 

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Vanilla Bean
Sea Salt

Sweet, yet salty, our

Vanilla BeanSea Salt makes

a rich and flavorful addition to both sweet and savory dishes. Try a little on chicken, vegetables, or salads. Use it as a finishing salt to create an extra layer of flavor in breads, pastries – even cocktails!

Vanilla Bean Salt from MorningStar Kitchen
Tellicherry
Peppercorns
No Home Chef's kitchen is
complete without Tellicherry
peppercorns, which are considered
the finest pepper in the world. Left on the vine longer than other black peppercorns, these berries are given time to develop their complex, robust flavor to develop more fully.
Tellicherry Peppercorn from MorningStar Kitchen
Dark Cocoa
Sugar
For any chocolate lover,
this blend of dark cocoa and
sugar is sweet, sultry, and indulgent. Use as a finishing sugar to top fruits AND pastries, pancakes and waffles. Or add a decadent touch to your coffee, ice cream, and other indulgences. 
Dark Cocoa Sugar from MorningStar Kitchen