LIQUEUR TRUFFLE RECIPES

Steps:

• In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
• Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
• Cover and refrigerate until firm enough to shape, about 1 hour.
• Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
• The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
• Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.

Steps:

• Fill bottom of double boiler with water and place on low heat. Place the chopped chocolate and the heavy cream in the top of double boiler and allow it to melt.
• Once the chocolate is almost melted, add the butter and whisk.
• Add the blackberry liqueur and stir until the chocolate has completely melted and all the ingredients are fully incorporated.
• Pour the mixture into a flat shallow dish and place a piece of plastic wrap directly on the surface. Refrigerate for at least 90 minutes or overnight.
• Scoop the truffle mixture (I used a small scooper) and roll each by hand into bite-sized balls.
• Roll each into the toppings and enjoy!
• Toppings: unsweetened cocoa powder, crushed nuts, chocolate sprinkles. (Be creative and add your own topping)
• Bon profit!