Preparation:
Pour liqueur into small, heavy-bottomed saucepan; heat over high heat
about 30 seconds, or until liqueur is reduced by half. Watch closely.
Add cream; bring to boil. Reduce heat and simmer 30 seconds, again,
watching carefully. Remove from heat. Add 2 teaspoons butter and
semisweet chocolate. Stir with wooden spoon until mixture is smooth
and melted. Place saucepan in refrigerator until mixture is firm, 1 to
2 hours. Spoon out chocolate and quickly shape into 6 balls, about 1
1/2 inches in diameter. Place balls on foil-lined plate; freeze for 1
hour. In top of double boiler, combine bittersweet chocolate and
remaining 1 tablespoon butter. Place over water heated to 120° . Let
stand 5 minutes, then gently stir with wooden spoon until mixture is
melted and smooth. Remove pan with chocolate and set aside. Pour off
some of hot water and add enough cold water to the bottom of the
boiler so the water is 86° to 90° . Place pan with chocolate over
water and let stand until chocolate is 86° to 90° , stirring
occasionally. Remove chocolate centers from freezer. Dip, one at a
time, into melted chocolate, turning to coat all sides. Arrange on
foil-lined plate. Repeat until all 6 centers are coated. There might
be leftover melted chocolate in pan. If so, spoon onto truffles for
thicker coating. Let stand at room temperature until set, then
refrigerate until serving time. |
