Trufflemania - chocolate liqueur and chocolate truffles

I was very excited when the Heavenly Housewife of Donuts to Delirium invited me to make truffles with her. She and Steve of weirdcombinations came up with this fantastic idea.  There are a few other bloggers that have also participated in this challenge so please visit them as well. 

Joumana at http://www.tasteofbeirut.com/2011/05/chocolate-truffles/

Shelly at http://www.franishnonspeaker.com/2011/05/truffle-mania-challenge-and-happy.html

Karen at http://www.gourmetfood.org/blog/truffle-surprise/

Su at http://suvellecouisine.blogspot.com/2011/05/vintage-port-wild-berries-dark-truffles.html

Erika at http://lifestooshorttoskipdessert.blogspot.com/2011/05/chocolate-brandy-truffles.html

I have made oreo truffles previously which were amazingly delicious but never plain chocolate truffles.  The recipe provided is by Ina Garten but we were allowed to make any changes to the recipe to make it our own.   I made 2 versions - 1 plain and 1 with chocolate liqueur which I bought from Bruges when I was there earlier this year. 

As it was also my friend's birthday, I decided to make these as a gift for her (amongst other baked goodies which I will blog about later). I got a lovely box from Paperchase, filled it with tissue and home made truffles and finished it with a big silver bow :) I was really pleased with how they turned out in the end and they tasted wonderful! Happy birthday P! 

 chop chocolate 

 heat cream 

 stir until chocolate is melted 

 yummy truffle

 chocolate liqueur

 my little truffles :) 

 rolled in dessicated coconut

 rolled in cocoa powder

 rolled in icing sugar

 a beautiful gift for a lovely friend :) 

Recipe adapted from Ina Garten
227g good quality dark chocolate
227g good quality milk chocolate
250mls cream
1/2 teaspoon vanilla extract
2 tablespoons liqueur
icing sugar
cocoa powder
dessicated coconut

• Chop the chocolates finely with a sharp knife. 
• Place them in a heat proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. 
• Turn off the heat and allow the cream to sit for 20 seconds. 
• Pour the cream through a fine-meshed sieve into the bowl with chocolate.
• With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. 
• Whisk in the liqueur, if using and vanilla extract. 
• Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. 
• Refrigerate for 30 minutes until firm. 
• Roll each dollop of chocolate in your hands to roughly make a round ball.
• Roll in icing sugar, cocoa powder or dessicated coconut. 
• These will keep refrigerated for weeks, but serve at room temperature.