I used milk chocolate in the center of the truffle to achieve a very creamy truffle with the crunch of bittersweet chocolate on the outside. I also sprinkled Australian Pink River salt on top.
- 10 ounces milk chocolate pieces
- 2/3 cup heavy cream
- 5 tablespoons unsalted butter
- 1/4 cup Frangelico liqueur
- 1/2 cup cocoa powder
- 10 ounces bittersweet chocolate pieces
- 2 teaspoon coconut oil
- 2 teaspoons flaky sea salt or colored sugar
Place the milk chocolate into a large heat-proof bowl.
Heat the heavy cream and butter in a small saucepan over medium heat until gently simmering. Remove from the heat and pour the mixture over the milk chocolate; stir well to combine, whisking until chocolate is completely melted. Gently stir in the liqueur. Pour the mixture into a small glass baking dish and set in the refrigerator for at least 4 hours.
Using a teaspoon make small chocolate balls roll into cocoa powder and place on a parchment paper lined sheet pan. Place pan in freezer for 15 to 20 minutes.
While the truffles are setting, combine the 10 ounces of bitter-sweet chocolate and the oil into a microwaveable mixing bowl, and microwave for 30 seconds. Stir, and continue to heat on 15 second increments until the chocolate is completely melted and can be whisked smooth.
Remove the truffles from the freezer. Place truffles, one at time, on a small spoon or chocolate wire dipper and roll around in the melted chocolate until coated. Repeat until all truffles are coated. Place coated truffles back on the parchment paper lined baking sheet, and sprinkle with sea salt or colored sugar or chopped nuts. Allow truffles to set in the refrigerator for at least 30 minutes before serving. If storing in the refrigerator, bring to room temperature before serving.
Note: I like to melt the bittersweet chocolate half at a time: 5 ounces chocolate and 1 teaspoon coconut oil. You will notice that chocolate cools off and also gets thicker from the cocoa powder. Then start with a new batch in a clean bowl with the other half of chocolate and oil.
