Rakija Infused Chocolate Truffles are decadent treats made by blending dark chocolate, heavy cream and rakija, then chilled and rolled in cocoa powder.
Rakija Infused Chocolate Truffles
Description
Rakija Infused Chocolate Truffles are decadent treats made by blending dark chocolate, heavy cream and rakija, then chilled and rolled in cocoa powder.
Ingredients
Instructions
PREPARE THE CHOCOLATE
Chop the dark chocolate into small, even pieces and place them in a heatproof bowl. Ensure the pieces are small enough to melt evenly. Set the bowl aside.
Tip: Use a sharp knife for chopping the chocolate and make sure the cutting surface is completely dry to prevent moisture from seizing the chocolate.
HEAT THE CREAM
Pour the heavy cream into a small saucepan and heat over medium-low heat. Stir occasionally to prevent scorching. When the cream begins to simmer (small bubbles forming at the edges), remove it from the heat immediately.
Tip: Do not allow the cream to boil, as this can alter the consistency and affect the truffles’ smooth texture.
MELT THE CHOCOLATE
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2-3 minutes to allow the chocolate to soften. Afterward, gently stir the mixture with a spatula or whisk until completely smooth and glossy. Add the rakija to the mixture and stir until well combined.
Tip: Stir slowly and consistently to avoid air bubbles in the ganache, ensuring a velvety texture.
CHILL THE GANACHE
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the ganache is firm enough to scoop and shape.
Tip: If you’re short on time, place the bowl in the freezer for 30 minutes, but check frequently to prevent over-hardening.
SHAPE THE TRUFFLES
Line a baking sheet with parchment paper. Use a small spoon or melon baller to scoop out portions of the chilled ganache, about 1 tablespoon each. Roll each portion between your palms to form smooth, round balls, and place them on the prepared baking sheet.
Tip: Dust your hands lightly with cocoa powder to prevent the ganache from sticking while rolling.
COAT THE TRUFFLES
Pour the cocoa powder into a shallow bowl. Roll each ganache ball in the cocoa powder until fully coated. Shake off any excess powder before returning the truffles to the baking sheet.
Tip: For added flavor, consider mixing a pinch of cinnamon or espresso powder into the cocoa coating.
CHILL AND SERVE
Return the coated truffles to the refrigerator for at least 15 minutes to firm up again before serving. Store any leftovers in an airtight container in the refrigerator for up to a week.
Tip: Serve the truffles slightly chilled for the best balance of firmness and melt-in-your-mouth texture.
Servings 12
- Amount Per Serving
- Calories 80kcal
- % Daily Value *
- Total Fat 6g10%
- Cholesterol 5mg2%
- Sodium 10mg1%
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
double boiler, mixing bowls, spatula, whisk
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