Saturday, January 5, 2013

Fennel Pollen-Sambuca Truffles

I was in the mood for something rich and decadent. So I whipped up these lovelies. They are so easy...and so delicious!

10 oz high-quality semisweet or bittersweet chocolate, chopped into small pieces
1/2 C heavy whipping cream
pinch of fennel pollen
1 T sambuca
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. 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.

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