Cooking with Karli: Chocolate Truffles

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  • 16 ounces high-quality chocolate (regular or sugar-free)
  • 1 cup heavy cream
  • 1-½ tablespoon butter, at room temperature
  • 1 ounce liqueur or other flavoring (e.g., Kahlúa, Grand Marnier, vanilla)

Bring cream to a boil, then set aside. Melt the chocolate in a double boiler stirring the entire time until it is just melted. Add the cream in three additions.  The chocolate will appear to separate a little, but just keep doing the additions as it will return to silky smooth. Pour the chocolate mixture into the bowl of a food processor, add the butter and emulsify or blend well.  (I use a stick blender and am careful not to lift the end out of the chocolate when emulsifying.)  Add liqueur, mixing till combined. Let stand at room temperature for 2 hours or overnight. Scoop 2 tablespoon-size balls with a melon baller or two spoons. Hand roll to a round shape, and coat with your favorite topping.  Refrigerate truffles until ready to serve, then bring to room temperature for maximum flavor.

Yield: about 25 truffles

Cooking with Karli video segments

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