Ingredients with Measurements:
- 1 cup heavy cream
- 12 oz. bittersweet chocolate, chopped
- 1/4 cup Amarguinho liqueur
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- Pinch of salt
Special equipment needed:
- Double boiler
- Candy thermometer
- Small cookie scoop or spoon
- Parchment paper
- Airtight container for storage
Step-by-step instructions:
1. Heat the heavy cream in a double boiler until it reaches a temperature of 180°F.
2. Remove the double boiler from heat and add the chopped bittersweet chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
3. Add the Amarguinho liqueur and a pinch of salt to the chocolate mixture. Stir until well combined.
4. Pour the chocolate mixture into a shallow dish and refrigerate for at least 2 hours, or until the mixture is firm.
5. Using a small cookie scoop or spoon, scoop out small portions of the chocolate mixture and roll them into balls.
6. In a separate bowl, mix together the unsweetened cocoa powder and powdered sugar.
7. Roll each chocolate ball in the cocoa powder mixture until completely coated.
8. Place the coated truffles on a sheet of parchment paper and refrigerate for at least 30 minutes, or until the truffles are firm.
9. Store the truffles in an airtight container in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours (refrigeration time)
Temperature:
- Heavy cream should be heated to 180°F
Serving size:
- Makes approximately 24 truffles
Nutritional information:
- Calories per serving: 120
- Total fat: 8g
- Saturated fat: 5g
- Cholesterol: 15mg
- Sodium: 10mg
- Total carbohydrates: 12g
- Dietary fiber: 2g
- Sugars: 8g
- Protein: 2g
Substitutions for ingredients:
- Semi-sweet chocolate can be used instead of bittersweet chocolate
- Other liqueurs, such as Grand Marnier or Kahlua, can be used instead of Amarguinho
Variations:
- Roll the truffles in chopped nuts, coconut flakes, or crushed cookies instead of cocoa powder
- Add a teaspoon of instant coffee or espresso powder to the chocolate mixture for a mocha flavor
Tips and tricks:
- Use a small cookie scoop or spoon to ensure that the truffles are all the same size
- If the chocolate mixture is too soft to roll into balls, refrigerate it for an additional 30 minutes before rolling
- Dust your hands with cocoa powder to prevent the chocolate mixture from sticking to your hands while rolling
Storage instructions:
- Store the truffles in an airtight container in the refrigerator for up to 2 weeks
Reheating instructions:
- Truffles can be served chilled or at room temperature
Presentation ideas:
- Arrange the truffles on a platter and dust with additional cocoa powder or powdered sugar
- Serve the truffles in individual paper cups or candy wrappers
Garnishes:
- Fresh berries or mint leaves can be used as a garnish
Pairings:
- Serve the truffles with a glass of red wine or a cup of coffee
Suggested side dishes:
- No side dishes are necessary for this dessert
Troubleshooting advice:
- If the chocolate mixture is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency
- If the truffles are too soft, refrigerate them for an additional 30 minutes before serving
Food safety advice:
- Use a candy thermometer to ensure that the heavy cream reaches a temperature of 180°F to prevent the growth of bacteria
Food history:
- Truffles are a type of chocolate candy that originated in France in the late 19th century
Flavor profiles:
- Bittersweet chocolate and Amarguinho liqueur give these truffles a rich, decadent flavor with a hint of almond
Serving suggestions:
- Serve the truffles as a dessert at a dinner party or give them as a gift
Related Categories
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Region: Portuguese
Taste: Rich, Decadent, Sweet, Chocolatey, Creamy