...what could be better?
No, really, I'm serious.
Yes, I am female so I can be swayed to chocolate, but it is not something I eat often. At most my chocolate intake (I'm sure I've seen it on the food triangle somewhere!) comes from the occasional cake or brownie.
Gluten Free Dark Chocolate Truffles
170g good quality dark chocolate
20ml Grand Marnier, Baileys or your favourite port
130g milk or dark chocolate for coating
In a small pot bring the cream just to the boil. In a glass bowl break up chocolate. Pour hot cream over chocolate and stir with a metal spoon until melted. Stir in the liqueur. Cover and allow to cool and harden at room temperature for approximately 1-2 hours. Once hard, use a teaspoon to scoop up mixture and roll into bite size balls. Place on an alfoil lined tray and place in fridge for 30minutes to harden.
Once hard break up remaining chocolate and melt over boiling water or in microwave. Carefully remove one truffle at a time from tray and coat in the melted chocolate. Lift with a fork and lightly tap against side to remove excess chocolate. Return to tray to harden. This is where you can squiggle some melted white chocolate on top or sprinkle with finely chopped pistachios, coconut, candied orange peel or your choice of garnish. Continue until all balls are coated and allow to cool and harden at room temperature.
Serve with a coffee or package into small git boxes.