These are the genuine article. Made with good-quality chocolate, thick cream and real butter - a tiny box of these would be perfect for Aunt Barbara, don't you think? But remember to save a few for yourself, too.
250 g semi-sweet chocolate, (use the best quality you can afford)
1/2 cup 35% cream
2 tbsp unsalted butter
1 tbsp liqueur, (like Grand Marnier or Kahlua) or vanilla
unsweetened cocoa powder, for coating
Break the chocolate into chunks and place in a small saucepan with the whipping cream and butter. Place over low heat and cook, stirring almost constantly, until the chocolate is melted and the mixture is smooth. Remove from heat. Stir in the liqueur or vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate until firm - several hours or overnight. Now you're ready to roll. This is a messy, slimy job (but somebody has to do it), so wear washable clothes or an apron, and roll up your sleeves. And no finger licking until you're all finished.
Dump some unsweetened cocoa powder onto a pie plate. Working with about 1 tsp (5 mL) of the truffle mixture at a time, roll it by hand into a 1 in. (2 cm) ball, then drop it into the cocoa powder. The mixture will melt very quickly when handled, so you'll have to get your kids to work really fast - no time for perfectionism! With a spoon or fork, roll the truffle around in the cocoa until coated on all sides, then remove to a plate. When all the truffles are rolled and coated, refrigerate until firm, then pack into containers or gift boxes. Refrigerate as long as possible before serving or presenting as gifts.
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