Truffle cake ~

Truffles.  Soft....melting....rich.  So many subtle variations, so little time.  This is an easy peasy recipe - as are most truffles.  Get out your favorite dark chocolate...find some yummy heavy whipping cream.  Got some favorite libation you feel like dripping in the mix?  Good for you!  Go!

This is a very soft truffle ~

10.5 oz. chopped chocolate
1 c. heavy whipping cream
2 T. liqueur of your choice

• Place chocolate into a glass bowl.  
• Heat cream to almost a boil.
• Pour over chocolate, cover with a plate.
• Wait five minutes.
• Stir chocolate and cream until combined.  Add liqueur.
• Place in fridge for at least three hours, or up to over night.
• Use a little scoop or spoon, place on parchment.   
• Put back into the fridge for an hour. 
• Dredge in dutch-processed cocoa.

For the cake, I dipped the truffles in chocolate, letting them harden.  Then coated them with gorgeous cocoa.  What a lovely shade, a dreamy-dusty scent that lingered in my Eskimo nose.   


Truffles ~ a nice little decoration, don't you think?  :)

Toodles!
xoxo