At our monthly Sweets Club, we handmade chocolate truffles with Valrhona French Chocolate - well known for their quality and intense aromatic flavor since 1924. My personal favorite!
The recipe is simple. Chop 8 ounces of bittersweet chocolate into 1/4 inch pieces, and 6 tablespoons unsalted butter cut into small pieces. In a small saucepan, bring 1/4 cup heavy whipping cream to a simmer. Bring a 1/2 inch of water in a medium saucepan to a boil, then lower the heat. Place the smaller pan in the water and slowly add the chocolate and butter. Once the mixture is completely melted, refrigerate for at least 2 hours until firm.
Now, the fun begins! With our truffles, we mixed in Grand Marnier with one batch (while it was on the stove), and Chambord raspberry liqueur in another. The truffles on your right were duster with Valrhona Cocoa, the middle with coconut, and the right a chopped up Taza Chocolate Mexicano "Guajillo Chili" Disc.
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