Sometimes, you want truffles, but only a few to savour. This recipe is great for two, but you can double or triple if you need to. Make a few for last minute stocking stuffers, gifts for a co-worker or two, or to add to a dessert tray for some variety without having an enormous bunch left over. Make sure to use really good quality chocolate, such as Lindt or Camino, and you can change up the alcohol if you wish or leave it out altogether.
2 oz bittersweet chocolate, chopped (I recommend you use a good quality 70% cocoa)
2 Tbsp whipping cream
1 tsp butter
2 tsp Kahlua (you could try Bailey's or Grand Marnier as well)
1 oz of good quality dark chocolate, for dipping (you might need more...I melted about 1.5-2 oz and had some leftover)
In a saucepan over very low heat (or you could do this in a double boiler, but I never bother), melt the chocolate, butter, and cream all together. Stir it lots. You will have this wonderfully thick, creamy mixture that will take restraint NOT to eat right then and there. Stir in the Kahlua, if you are using. Spoon it all into a bowl, cover, and put in the fridge for about an hour until it's good and cold.
Now the shaping part gets a little tricky. Do your best to scoop the stuff out into 1 tsp sized balls and roll between your fingers (palms of your hands just warms it up and makes a gooey mess) to shape them. A melon baller is really good for this. Don't try to be perfect. Stick them back into the fridge to chill for a bit.
Melt the dipping chocolate over low heat in a sauce pan until smooth. One by one, dunk your little truffle centers and set them on a wax paper lined plate to dry. You can put them in the fridge to speed up the process. Store them in the fridge in an airtight container for up to a week, or freeze them for up to 1 month.
Makes 6 truffles
Adapted from Canadian Living