This is a recipe I discovered last year after I decided I had to forgo the best rum balls in the world due to gluten free living. I don’t usually eat dairy but Christmas makes it hard to resist a truffle so here goes. These are so simple that even I was a able to make them which says something because I’m close to one of the worst bakers in the world. Ask my mother-in-law about the 20 pound hard lump of a pumpkin cake I made for her birthday a few years ago.
I got this recipe from Homemaker’s magazine which Rosie kindly sent to me in the mail. Unlike the fabulous rumball recipe which is a serious time and money investment, these little gems can be whipped up in virtually no time at little cost.
Here goes: Let the Christmas pounds begin accumulating RIGHT NOW!
8 oz (250 g) semisweet chocolate, finely chopped.
• 1/2 cup plus 1 tbsp (140 mL) whipping cream
• 1/4 cup (60 mL) unsalted butter, diced
• 2 tbsp (30 mL) fruit eau-de-vie, liqueur or brandy
• 1/4 cup (60 mL) cocoa powder, sifted
Preparation
Place chocolate in heatproof bowl. In saucepan, heat cream with butter over medium-low heat until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in eau-de-vie, brandy or liqueur of choice. Cover and refrigerate until firm, about 3 hours.
Drop rounded teaspoonfuls (5 mL) onto 2 waxed paper–lined baking sheets, rolling each one gently to round off completely. Freeze until hard, about 1 hour. Roll in cocoa powder.
Makes about 32 truffles.
