Dark Chocolate: 1 cup light cream 2 tbsp unsalted butter 8 oz bittersweet chocolate 8 oz semisweet chocolate 2 tbsp liqueur (optional) Heat cream and butter in saucepan over medium heat. Stir the butter into the cream when it melts, and bring to a boil. Remove from heat and add in the bittersweet, and semisweet chocolate. Stir until the mixture is smooth. Stir in liqueur if desired. Spread thinly over a piece of wax-paper on a cookie sheet. Refrigerate for two hours to harden. White chocolate: 6 oz white chocolate 5 tbsp unsalted butter 3 tbsp heavy cream 1/2 tsp orange liqueur Melt white chocolate, butter, and cream in a double boiler. Remove from heat and let cool. Add liqueur if desired. Cover and refrigerate of two hours. Outer coatings: 2 tbsp cocoa powder 1 tbsp powered sugar Pralines Chocolate sprinkles Mix cocoa powder and sugar together in a small bowl. Spread out Pralines on a small plate Spread out chocolate sprinkles on a small plate. Once the chocolate has hardened. Shape into spheres and roll each of them in one of the three coverings. Keep covered in a refrigerator for up to two weeks.
Tags: chocolate, valentines, truffle, dark, white, candy, cooking, home-made, love, confection, butter, cream, Prince, Liams, Kitchen
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