Simple Holiday Chocolate Truffles
Yield: About 12 truffles
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
To make the truffles
Place the cream, butter and corn syrup in a saucepan over medium-high heat and bring to a full boil. Turn off the heat, add the chocolate and gently swirl the pan. Allow the mixture to rest, without stirring, for 5 minutes. After the resting period slowly add the Grand Marnier, stirring gently to blend.
Transfer the 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 the mixture 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.
Roll the truffles in either the crushed candy canes or the 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 the truffles in the refrigerator for about 10 minutes to set the drizzled chocolate.
You can store the truffles for up to 1 week in an airtight container.You may use any liqueur you enjoy; or if you choose, you may substitute 1 tablespoon grated orange peel or 1 teaspoon vanilla extract or vanilla bean paste for the liqueur.
You may use any liqueur you enjoy; or if you choose, you may substitute 1 tablespoon grated orange peel or 1 teaspoon vanilla extract or vanilla bean paste for the liqueur.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on December 17, 2011.
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.
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