Ingredients and Weight:
- 200g (7oz) semi-sweet chocolate, finely chopped
- 100g (3.5oz) dark chocolate, finely chopped
- 100ml (3.4oz) heavy cream
- 2 tablespoons unsalted butter, softened
- 2 tablespoons Tia Maria coffee liqueur
- 1/4 cup finely chopped walnuts
- 1/4 cup finely grated chocolate for dusting
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Place the chopped chocolates in a heatproof bowl set over a saucepan of simmering water. Do not let the bottom of the bowl touch the water.
- Stir constantly until the chocolate has melted and is smooth.
- Remove the bowl from the heat and stir in the heavy cream, butter, and Tia Maria. Let cool for 5 minutes.
- Stir in the chopped walnuts and refrigerate for at least 2 hours, or overnight.
- Using a melon baller or two teaspoons, scoop up the chocolate mixture and roll into truffle-sized balls. Place on a baking sheet lined with parchment paper.
- Roll the truffles in the grated chocolate to coat.
Nutritional Information:
(per truffle)
- Calories: 100
- Fat: 6g
- Carbohydrates: 10g
- Protein: 2g
Dish Characteristics:
- Rich, chocolatey flavor with a hint of coffee
- Smooth and creamy texture
- Elegant and sophisticated look
- Austrian-inspired with the use of Tia Maria
User Comments:
- "These truffles are absolutely divine! The chocolate is rich and decadent, and the Tia Maria adds a perfect touch of coffee flavor."
- "I love the way these truffles are dusted with grated chocolate. It gives them a beautiful and elegant look."
- "I've made these truffles several times now, and they're always a hit with my guests. They're the perfect dessert for any special occasion."
Special Precautions and Tips:
- Make sure to finely chop the chocolate before melting it, as this will help it melt more smoothly.
- Do not let the bottom of the bowl touch the water when melting the chocolate, as this can cause it to seize.
- Refrigerate the chocolate mixture for at least 2 hours before rolling into truffles, as this will help them firm up and hold their shape.
- If you do not have a melon baller, you can use two teaspoons to scoop up the chocolate mixture.
- To make the truffles even more Austrian, you can sprinkle them with a little bit of cinnamon or nutmeg before rolling them in the grated chocolate.
