- 16 oz best-quality bittersweet or semisweet chocolate, finely chopped
- 1 c heavy cream
- 2 tbs liqueur, such as triple sec or framboise (optional)
- 8 oz Bittersweet dark chocolate, melted for coating
- 24-caret gold leaf for decorating
Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
Pour chocolate mixture into two shallow 8-inch dishes or pie plates. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
Using a teaspoon or a 1/2-inch ice cream scooper make balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
Dip each truffle in melted chocolate to coat, then quickly return truffle into parchment paper lined tray and refrigerate truffles until chocolate is hardened. Apply a small section of gold leaf with tweezers to hardened chocolate truffles and refrigerate until ready to serve.
For links to all The Golden Harvest recipes and tips, click here!