Rolled Truffles

Submitted by Jonathan Holzer, Executive Chef; Longue Vue Club; Verona, PA.

by C&RB Staff (editor@clubandresortbusiness.com)
February 2007
 

Amt Ingredient
2 oz. sugar
1 qt.  heavy cream
2 oz. butter
2 lbs. semi-sweet chocolate
2 oz. favorite liqueur (add more to flavor if desired)
 cocoa powder for rolling

Procedure: 
• Combine the sugar, butter, heavy cream and bring to a simmer. Remove from heat and add the chocolate till it is a smooth, lump-free mix. Add the flavoring, taste and adjust liqueur amount, if necessary.
• Pour mixture onto sheet tray and chill for several hours till hard. 
• To finish the truffles, remove sheet from cooler and let stand for 15 minutes. Using a portion scoop (any size will work depending on the size truffle desired) scoop truffles and roll to make smooth and uniform. 
• Truffles may then be rolled in cocoa powder to coat. Other flavors may be added to the cocoa powder to compliment the liquor.

Yield: Servings vary according to scoop size