Truffles:
1 1/2 c Whipping cream
6 tb Chocolate/coffee liqueur *
18 oz Bittersweet chocolate;
-chopped
= or good quality semi-sweet
3/4 c Golden crisco shortening
Decorations **
* or 2 tbsp (30 mL) flavour extract mixed with 1/4 cup (60
mL) water** (your choice-finely chopped nuts, coconut,
chocolate sprinkles, cocoa powder, etc.)
1. Place whipping cream in small, heavy saucepan. Heat to a
simmer. Cook on low heat until cream is reduced by half.
2. Add liqueur or extract and water and chocolate. Cook and
stir on low heat until chocolate is melted. Add shortening.
Mix well.
3. Pour chocolate mixture into shallow pan or bowl. Cool to
room temperature. Cover with plastic wrap. Refrigerate
overnight, or for at least 8 hours, to firm mixture.
4. Scoop chilled chocolate with teaspoon or melon baller.
Roll into balls. Roll balls in decorations. Refrigerate in
airtight container between sheets of waxed paper for up to
one week.
Makes: 3 dozen truffles
NOTE: May be frozen up to 3 months.
