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Bittersweet Chocolate Truffles Royale

average rating

rate/review

prep time

1 hr

total time

3 hr 20 min

Makes 2 dozen truffles or 24 servings, 1 truffle each.

photo by:

kraft

recipe by: kraft

What You Need

2 pkg. (6 squares each) Baker's Bittersweet Chocolate, divided

1/4 cup 35% whipping cream

1 Tbsp. butter, softened

2 Tbsp. orange-flavoured liqueur (optional)

Make It

CHOP 1 pkg. (6 squares) of the chocolate; set aside. Bring cream to boil in medium saucepan on medium heat; remove from heat. Add chopped chocolate, butter and liqueur; stir until chocolate is completely melted. Cover and freeze 1 to 2 hours or until firm enough to handle.

USE teaspoon to scoop chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax paper-covered baking sheet. Freeze 20 minutes.

CHOP remaining pkg. (6 squares) of chocolate; place in heatproof bowl. Set bowl over a pan of simmering, but not boiling, water. (Be careful not to get water into the melting chocolate or it will become grainy.) Heat chocolate until about 2/3 of the chocolate is melted, stirring constantly. Remove from heat; continue stirring until chocolate is completely melted. Carefully dip each ball in chocolate, then return to baking sheet. Drizzle with any remaining chocolate. Refrigerate 30 minutes or until firm.

kraft kitchens tips

Variation

Omit 1 pkg. of the chocolate. Prepare and freeze truffles as directed, then roll in icing sugar or ground nuts instead of dipping in the melted chocolate.