Ingredients
1/2 cup whipping cream
(1 stick) butter (preferably unsalted)
1 pound bittersweet (not unsweetened) or semisweet chocolate, like the bakers chocolate chopped
1/3 cup sour cream
Flavorings
3 tablespoons liqueur……such as orange , or cherry (optional)
2 teaspoons grated orange peel (optional)
Coatings
3/4 cup unsweetened cocoa powder
Chocolate jimmies
Ground Almonds
Toasted cocoanut.
Melted white or dark chocolate
Directions
Bring cream and butter to boil in heavy large saucepan.
Reduce heat to medium; stir until butter melts.
Add chocolate; whisk until melted and smooth.
Remove from heat. Whisk in sour cream, liqueur and orange peel. Pour into 9x13-inch baking dish.
Refrigerate mixture until firm enough to hold shape, about 1 hour.
Take 2 cookie sheets and line with foil.
Sprinkle your coating on one.
Take a small ice cream scoop or 2 spoons and scoop small balls of the mix onto the topping. Try not to use your hands much, cause this chocolate is not like Mand Ms. It melts in your hands.
Roll each truffle on sugar-dusted sheets in sugar, then roll between palms of hands into smooth round and set onto clean cookie sheet.
Dipping:
Line 2 cookie sheets with foil. Melt white or dark chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115°F.
Remove from over water. Submerge 1 large sugar-dusted truffle in white chocolate, tilting pan if necessary. Using long fork, lift truffle from chocolate.
Tap fork gently against side of pan (if necessary) to remove excess chocolate. Using knife as aid, slide truffle off fork and onto clean foil-lined cookie sheet. Wipe fork clean. Repeat process with all remaining sugar-dusted truffles. Freeze for 15 minutes.
Reheat remaining white chocolate to 115°F. over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.
Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115°F. Dip spoon into bittersweet chocolate and wave quickly white chocolate-coated truffles, creating zigzag lines. Refrigerate truffles.
Line 2 more cookie sheets with foil. Using dipping process described above, dip cocoa-dusted truffles into bittersweet chocolate, dipping each truffle only once. Immediately top each with candied violet. Refrigerate truffles 1 hour. (Can be prepared 3 weeks ahead. Cover and chill truffles and remaining melted bittersweet chocolate separately.)
