Friday, December 21, 2012

Death by Chocolate Truffles {End of Days}

  • 12 oz high-quality semisweet or bittersweet chocolate, chopped into small pieces
  • 1/2 C heavy whipping cream
  • pinch of fennel pollen
  • 1 T licorice liqueur
  • unsweetened cocoa powder


In a small, heavy saucepan bring the whipping cream to a simmer. Place the chocolate in a separate bowl with fennel pollen and licorice liqueur. Pour the cream over the chocolate. Let stand for 3 minutes. Whisk till smooth. Allow to cool, then place in the refrigerator for at least two hours. Roll half-teaspoon sized balls in your hands as quickly as you can. Roll in unsweetened cocoa. Place on a baking sheet lined with parchment paper and refrigerate overnight before serving.

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