Adding truffles to a cookie platter makes for a great presentation. The hint of rum or Grand Marnier is perfect with the semi-sweet chocolate and the ground nuts.
Ingredients
⅓ cup heavy cream
6 squares of semi-sweet chocolate (1 oz size)
¾ cup of pecans or hazelnuts finely chopped or ground.
1⅓ cup powdered sugar
1 egg white
1 tablespoon of Grand Marnier or rum
Powdered sugar and cocoa (Hershey's Cocoa was used for this post)
Instructions
Finely chop nuts or grind.
Combine chocolate and heavy cream in a small heavy saucepan or double broiler.
Heat over low heat just until chocolate is melted. Remove from heat.
In a medium bowl, combine nuts, powdered sugar, and egg white, and mix with a wooden spoon.
Stir in chocolate and liquor and combine.
Refrigerate mixture until firm. I like to chill overnight, but 3-4 hours chilling will work.
Scoop using a teaspoon and roll into balls. The quantity may vary depending on the size of your truffles.
Combine powdered sugar and cocoa and roll the truffles in the mixture to coat. I would start with ¼ cup of each and you can add more cocoa or powdered sugar depending on your preference. You may need to recoat the truffles if the sugar and cocoa mixture is absorbed into the chocolate.
Store in an airtight container or tin.
Recipe by Sock Box 10 at https://sockbox10.com/recipes/truffles-infused-with-spirits/