Simple Holiday Chocolate Truffles

Yield: About 12 truffles

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

For the truffles

  • 1/2 cup heavy cream Add to list
  • 2 tablespoons unsalted butter Add to list
  • 1 tablespoon organic corn syrup (you may substitute honey, agave syrup, maple syrup or brown rice syrup) Add to list
  • 9 ounces semi sweet or bittersweet chocolate, broken into small pieces Add to list
  • 3 tablespoons Grand Marnier (or your favorite liqueur: see note) Add to list

For the garnish

  • Crushed candy canes or peppermint candies Add to list
  • 1/2 cup organic cocoa powder mixed with 1 tablespoon finely ground coffee beans Add to list
  • Melted dark or white chocolate for drizzling Add to list

Preparation

To make the truffles

Place cream, butter and corn syrup in a saucepan over medium-high heat and bring to a full boil. Turn off the heat, add chocolate and gently swirl the pan. Allow mixture to rest, without stirring, for 5 minutes. After the resting period slowly add Grand Marnier, stirring gently to blend.

Transfer mixture to a shallow baking pan and refrigerate for 20 to 30 minutes, stirring every 5 minutes.

As the mixture begins to thicken to a consistency you can handle, remove it from the refrigerator and form into 1-inch balls. You may form them with 2 spoons or a small scoop, but the final rolling is easiest done with your hands. Place them on a parchment-lined baking sheet or tray. If they are very soft, place them back in the refrigerator for about 5 minutes, and then continue shaping them into round balls.

To garnish

Roll truffles in either crushed candy canes or cocoa-coffee mixture and then place on a wire cooling rack. Drizzle in a pretty pattern with the melted chocolate. (You may use a small pastry bag or a plastic squeeze bottle, or just drizzle using a spoon.) Place truffles in the refrigerator for about 10 minutes to set the drizzled chocolate.

You can store truffles for up to 1 week in an airtight container.

Notes

You may use any liqueur you enjoy if its flavor will complement your coating; or if you choose, you may substitute 1 tablespoon grated orange peel or 1 teaspoon vanilla extract for the liqueur.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on December 17, 2011.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: chocolate, desserts, entertaining, holidays

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