Amid the sea of pumpkin and pecan pies and endless cookie variations being passed around during the holiday season, it can be hard coming up with desserts that can compliment the array of cookies and cakes. But truffles can certainly do the trick so we asked Diane Holland, owner and chocolatier of Blue Tulip Chocolates in Rye, New York to share her most decadent recipe. “I like to use Grand Marnier for an orange flavor, Schnapps for a minty after-dinner flavor or espresso (it can be decaf) for a perfect accompaniment dessert,” Holland explains.
Makes approximately 30 truffles
6 ounces good quality dark chocolate (55% cacao content or higher)
1 cup dark 100% cocoa powder (I like Valrhona.)
3 tablespoons Champagne or your favorite flavored liquor
4 ounces heavy cream
1 teaspoon honey
- Chop chocolate into small pieces and place into a deep bowl.
- Sift cocoa powder into a wide and low bowl.
- Pour liquor into chocolate.
- Heat cream over medium heat, until
- Pour boiling cream over chocolate. Cover chocolate with cream completely and leave for
- Whisk slowly at first, making wide motions with the whisk. Keep whisking until the
mixture resembles pudding.
- Gently whisk in honey until ganache shines. Let this set in refrigerator for 1 hour or until fairly firm.
- With gloved hands or a cookie scoop, take enough ganache for a 1-inch truffle and roll it into a ball.
- The truffle will be a little moist. That is
good. Drop it gently into the cocoa powder and
roll it around by shaking the bowl.
- Gently pick up truffle and shake off
- Place in bowl, serve and enjoy!
These are best eaten at room temperature. You can store the truffles in a sealed container in the refrigerator for 2 weeks.